For the Love of Goats
Today we are talking about two separate problems that a lot of goat owners encounter — milk that tastes “goaty” and does holding back their milk.
First, I’m talking to Katherine Boehle, Ph.D., about how bacteria in milk causes a bad taste — and it doesn’t matter whether that bacteria is alive or dead, harmless or harmful, so pasteurization is not the answer. Dead bacteria tastes as bad as live bacteria.
Then we are talking about one of the greatest frustrations of anyone who has ever milked a goat (or cow or sheep or whatever) — knowing that there is still milk in the udder but being unable to get it to come out. If you’re an experienced milker, you know what I’m talking about. If you haven’t experienced this yet, you will at some point if you are milking a goat that is raising her own kids. I’m talking about research I helped with where the cows were holding back their milk for their calves, as well as a study I read where they learned that kids are able to elicit an oxytocin release from their dams, which causes the milk ejection reflex to occur. If you can’t get that, then you will only be able to get the milk that has been stored in the cistern — not the butterfat-rich hind milk.
Homeschooling with Goats — another episode with Katherine talking about how growing up on a farm turned her into a science nerd.
2:30 Fixing Gross Milk in Kenya
5:00 How Bacteria Affects Taste
13:30 Milking Devons
14:30 Getting Optimal Milk-Fat
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