Beverage Milk

A low-fat beverage milk is processed and adjusted to 2% fat and 10.5% MSNF before it is high-temperature, short-time (HTST) pasteurized, homogenized, and packaged in 946-mL containers.1-6-1

Table 1 Basic nutrient contents (%) of commercial U.S. goat milk products (wet basis)

Total solids Protein Fat Carbohydrates Ash

Goat milk product X SD X SD X SD X SD X SD

Fluid Milk

Report 1a 11.3

USDAb 13.0 Evaporated Milk

Report 1a 20.85

USDAc 25.86 Powdered Milk

Report 1a 94.1

USDAd 97.5 Yogurte

Plain 11.5

Blueberry 17.7 Cheesef Soft

Plain 40.2

Herb 40.9 Hard

Cheddar 58.3

Blue 74.1

X Mean; SD Standard deviation. a(Report 1 from Ref. 8.) b(From Ref. 9.)

c(From Ref. 9; evaporated cow milk data from Ref. 10.) d(From Ref. 9.) e(From Ref. 10.) f(From Ref. 11.)

Table 2 Manufacturing conditions for cultured goat milk products

Stop

Incubation

incubation at

Milk

Culture

Type of

Rate of

Temp.

Time

Products

type

microorganism

inoculum

inoculation (%)

0F(0C)

(hr)

pH

%TA

Acidophilus

Skim or

Lactobacillus

Bulk start

0.5

100 111

18 24

3.8

1.0

low fat

acidophilus

(37 44)

Buttermilk

Skim or

S. lactis

Bulk start or

0.5 1.0

72 (22)

14 16

4.5

0.8

low fat

S. cremoris

direct set

as directed

L. citrovorum

72 (22)

12 16

4.5

0.8

S. diacetilactis

Sour dip

Half n half

Same as

Bulk start or

1.0

72 (22)a

14 16

4.8a

0.7a

(11% fat)

for buttermilka

direct seta

Yogurt

Skim or

S. thermophilus

Individual

1.25 each or

114 (45.6)

56

4.2

0.9

low fat

L. bulgaricus

cultures or

as directed

direct set

Kefir

Whole

S. kefir

Kefir grains

As directed

72 (22)

12

4.5

0.8

T. kefir

followed by

L. caucasicus

50 (10)

24 72

S. lactis

aSame conditions for sour dip and sour cream; sour cream as 18% fat. (From Refs. 12 and 14.)

aSame conditions for sour dip and sour cream; sour cream as 18% fat. (From Refs. 12 and 14.)

0.13

6.56 10.04

0.53

0.33

1.40

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