Marketing Goat Milk Products And Its Challenges

The most important quality standard for goat milk is acceptable, attractive milk odor and taste. Two formidable barriers exist in marketing goat milk products: 1) negative public perception of goaty flavor; and 2) seasonal milk production, which prevents year-round uniform marketing. To overcome these problems and achieve a sustainable dairy goat industry, effective strategies have to be sought.

Technological approaches are needed to resolve the seasonal milk supply, such as ultrafiltration of milk, freezing and storage of curds, spray-drying, and production of mixed-milk cheeses. Ultrafiltration was used for the production of retentate (very high-fat and -protein liquid) to make the precheese fraction that is subsequently made into cheese.[5'6] Goat cheeses can be made during off-season using the ultrafiltered, spray-dried retentate, which can be reconstituted into cheese and stored frozen for later use.[5'12]

Key factors for successful marketing of dairy goat products include: 1) consumer perception of safety and nutrition; 2) quality of flavor, body texture, and appearance; 3) availability of specialty types; 4) attractiveness of packaging; 5) relative price of products; and 6) establishment of proper distribution and marketing channels.[5]

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