Kamil Perry
Goat's milk is known to be richer in essential nutrients such as vitamins and minerals when compared to cow's milk. It is also easier to digest due to its lower lactose content and different protein structure. As a result, goat's milk is a great option for those who are allergic to cow's milk. In addition to the health benefits, goats are also easier to maintain as they require less space and food. They can also survive in places where other dairy animals cannot, making them a popular choice for dairy farmers. For those interested in starting a small goat cheese operation, it is important to consider factors such as breed, access to feed, and desired milk yield when determining the number of goats required.
| Characteristics | Values |
|---|---|
| Number of goats for a small cheese operation | This depends on the breed, access to feed, and desired milk output. Milk yield can range from 5,500 lbs to 500 lbs per goat per year. For context, a couple with two daughters run a small cheese operation with a herd of 40 goats. |
| Initial investment | The initial cost of establishing a small-scale cheese plant was estimated to be $30,000. |
| Equipment | A stainless steel bucket and a funnel to filter the milk. |
| Building requirements | All aspects of the cheesemaking operation must be physically separated, but can be under the same roof. This includes a milking parlor, milk storage room, cheesemaking room, and a receiving vestibule if buying additional milk. |
| Compliance | Regulations vary by region. In Virginia, the Department of Agriculture adapted existing regulations to fit the circumstances of a small family farm. |
| Advantages of goat dairy | Goats are treated more humanely and are generally kept in smaller, more ethical farms. Goat milk is easier to digest, has more vitamins and minerals, and is naturally homogenized. Goats require less space and food, and can survive in harsher conditions than other dairy animals. |
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What You'll Learn
Goat breed and feed access determine milk yield
The number of goats required for a small cheese operation depends on the breed and their access to feed. Goat milk and cheese production is continuously increasing, and milk composition and coagulation properties are useful tools to predict cheesemaking aptitude.
The breed of goat plays a significant role in determining milk yield. For example, Beetal goats in India have been recorded to produce similar levels of milk yield to certain indigenous Ethiopian goats, but with 13% lower total solids and fat and 29% lower protein. The milk yield of Beetal goats can be further influenced by crossbreeding with other breeds such as Jamunapari, Barbari, and Black Bengal. The season can also impact milk yield, with fat content being significantly higher in the winter.
The access to feed and quality of feed also influence milk yield. For instance, a liberal diet of concentrate mixture consisting of 70% total digestible nutrients, 14% digestible protein, and 3.1 kcal/kg digestible energy, green and dry roughage can impact milk production.
Additionally, the number of goats required for a small cheese operation depends on the desired level of milk and cheese production. A single goat can produce between 500 and 5,500 lbs of milk per year, depending on the breed and access to feed. Therefore, a small operation may require a smaller herd, while a larger operation may need a more substantial number of goats.
It is important to note that the quality of milk is also a factor to consider. For example, goat's milk has different fat characteristics than cow's milk, which can make it difficult to make butter with normal household equipment. However, goat's milk is naturally homogenized and suitable for cheese-making.
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Dairy regulations and compliance
Federal Regulations
The Code of Federal Regulations (CFR) outlines the Standards of Identity for dairy products, which are defined ingredients, composition, and/or processing requirements that a product must meet to be labelled as such. For example, "Yogurt" must contain both Lactobacillus bulgaricus and Streptococcus thermophilus, while "Cheddar" cheese has a maximum moisture content of 39% and a minimum of 50% fat in the remaining solids. These standards are outlined in various parts of Title 21, which covers food and drugs for humans and animals, with specific sections dedicated to cheese (Part 133) and milk and cream (Part 131).
State and Local Regulations
While federal regulations provide a broad framework, each state and local jurisdiction may have its own specific dairy regulations and enforcement agencies. For example, in Virginia, the Virginia Department of Agriculture is responsible for overseeing dairy operations, including small-scale, family-run businesses. State and local regulatory agencies are also responsible for enforcing sanitation requirements on dairy farms, processing plants, and receiving and transfer stations.
Physical Separation Requirements
One notable requirement for cheesemaking operations is the need for physical separation between different stages of the process. This means that the milking, milk storage, cheesemaking, and receiving areas must be separate rooms or compartments, even if they are under the same roof. These rooms typically cannot open into each other, and the receiving room is designated for any "imported" milk purchased for cheesemaking.
Record-Keeping and Labelling
Cheesemakers must also comply with various record-keeping and labelling requirements. Cheese is typically coded with vat numbers or the date of manufacture, and each subsample must be sealed and properly labelled. Additionally, processors may choose to have their products "graded" by the USDA to receive a quality shield for their labels.
Inspection and Enforcement
The Food and Drug Administration (FDA) plays a crucial role in inspecting and enforcing dairy product standards. The FDA is responsible for the direct inspection of non-grade A products shipped in interstate commerce, including cheese and cheese products. The FDA also provides technical assistance to states through the Federal/State Milk Safety Cooperative Program, helping states implement and enforce their milk regulations.
Compliance Strategies
For small-scale operations, it is essential to engage with local regulatory agencies and seek guidance on interpreting and adapting regulations to fit the unique circumstances of the business. This may involve working closely with dairy inspectors, who can provide valuable expertise and insights into compliance strategies.
In summary, operating a small cheese business requires a thorough understanding of dairy regulations and compliance standards at multiple levels of government. By staying informed, adapting operations to meet requirements, and maintaining open communication with regulatory agencies, small cheesemakers can successfully navigate the complex world of dairy regulations and compliance.
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Initial costs and investment
The initial costs and investment for a small cheese-making operation involving goats will depend on several factors, including the scale of your operation, the breed of goats, and the equipment you require. Here is a detailed breakdown of the costs to consider:
Building and Infrastructure:
Firstly, you will need a suitable building for housing your goats and cheese-making operations. This could be an existing structure that you adapt, or you may need to construct a new one. The size and complexity of the building will impact the cost. For example, Gerald and Suzanne Aiello converted an existing 17-by-35-foot cinder-block building into their cheese-making facility, reducing their capital costs.
Equipment and Supplies:
Cheese-making requires specialized equipment and supplies, including milking machines, cheese vats, cooling and storage facilities, and packaging materials. These can be significant investments, and the specific equipment needed will depend on the scale of your operation. Don't forget to factor in the cost of ongoing supplies, such as cleaning and sanitizing products, which are essential for maintaining food safety standards.
Goats and Feed:
The cost of purchasing your goats will depend on the breed and the number of goats you require. Dairy goat breeds, such as Nubians, are known for their milk production and may be more expensive. Remember that the number of goats you need will depend on the desired milk yield and the season, as goats are seasonal breeders. You will also need to budget for feed costs, as this can be a significant expense, especially if you are keeping a large herd.
Labor and Management:
Labor costs can be substantial, as goat cheese production is labor-intensive. You may need to hire additional help for tasks such as milking, herding, and cheese-making. Alternatively, if you plan to manage the operation yourself, ensure you factor in your own time and opportunity cost.
Compliance and Regulations:
Complying with dairy regulations and health standards is essential. Consult with your local health authorities and state inspectors to understand the specific requirements for your operation. Initial costs will be higher if you need to invest in specialized equipment or facilities to meet these standards. Additionally, consider the cost of ongoing inspections and any necessary licenses or permits.
Breeding and Veterinary Care:
Breeding costs can be significant, especially if you aim for year-round milk production, as goats typically breed in the fall. Veterinary care and internal parasite treatment for your goats can also be costly, so budget for these expenses to maintain the health of your herd.
It is important to carefully evaluate your specific circumstances and seek expert advice to determine the exact initial costs and investments required for your small goat cheese-making operation.
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Goat upkeep and maintenance
Goats require proper nutrition, hoof care, and regular worming treatments. They will eat almost any plant, so it is vital to fence off areas you don't want them to access. In the summer, they may find enough food on their own, but during the winter, you will need to provide them with hay, such as mixed grass, timothy, or orchard grass. Additionally, it is recommended to offer them a pelleted or grain feed once or twice a day to ensure they receive the necessary vitamins and minerals.
Hoof trimming is an essential aspect of goat care. While it can be taught, it is easier with a hoof trimmer or even a pocket knife. Trimming should be done at least every couple of months, and it is often easier to have someone assist by holding the goat still while you trim. Putting the goat on a stand can also make the process more manageable.
Goats require a sheltered area to protect them from wind and rain. A three-sided structure is commonly recommended, with the open end facing away from the typical wind direction. Goats do not like confined spaces, so their shelter should provide at least a 4'x4' space with a wide entrance and exit. The flooring should be dirt in the summer and covered with straw or wood chips in the winter. Goats enjoy having different levels to jump on, so you can include items like straw bales or picnic tables in their enclosure.
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Milk separation and processing
The next step is cream separation, a process unique to dairy processing. Here, the milk is separated into its components: cream and skimmed milk. Centrifugation is often employed, utilising the difference in density between cream and milk to efficiently separate them. The cream, rich in butterfat, can be used for butter production, while the skimmed milk, with significantly less fat, is often preferred by those seeking to reduce their fat intake.
Following separation, pasteurisation is critical. It not only extends the shelf life of the milk but also prevents the transmission of diseases like human brucellosis (multiple organ disease). Pasteurisation can be performed at varying temperatures and durations: Low-temperature long time (65°C for 30 minutes), high-temperature short time (72–75°C for 25 seconds), or ultra-high temperature (125 ± 5°C or 135 ± 5°C for 4 seconds). After pasteurisation, the milk is chilled and packaged for distribution to retail outlets in refrigerated vehicles.
For cheese production, the first step is milk filtering, followed by renneting and milk coagulation. The curds are then placed into appropriate cheese moulds and drained before being unmoulded, salted, dried, and ripened. The addition of cheese starter culture bacteria is essential, as they must survive and multiply in the milk to facilitate the cheese-making process.
To enhance the quality of your goat milk and cheese, you can explore advanced processing technologies. For instance, ultrasound treatment can improve the microstructure, elasticity, and rheological properties of the rennet-induced gel, resulting in better coagulation during cheese manufacturing. Additionally, ultrafiltration and microfiltration can be employed to extend shelf life and improve product quality.
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Frequently asked questions
The number of goats required depends on the breed, access to feed, and desired milk yield. Some goats produce 5,500 lbs of milk in a year while others of the same breed produce only 500 lbs. On average, a goat will produce 3 gallons of milk per day. For context, a couple with two daughters and a small goat cheese business in Virginia have a herd of 40 goats, while another small operation milks 44 goats twice a day.
Goats are generally treated more humanely than cows, as they are often kept on smaller, more ethical farms. They also require less space and food than cows and can survive in places where other dairy animals can't, as they eat a wider variety of plants. Goats also produce compostable, easily manageable waste.
You will need a stainless steel bucket and a funnel to filter the milk. You will also need a space to milk the goats that is physically separated from where you store the milk and make the cheese.
You will need to milk the goats twice a day for 9-12 months of the year. The does will need to be bred each year to keep them in lactation, and you will need to decide what to do with the kids.
