manual for goat management and cheese production (english)

8/7/2019 Manual For Goat Management and Cheese Production (English)

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MANUAL ON GOAT MANAGEMENT ANDCHEESE PRODUCTION

One of the production activities we carry out at the Pirque

Agroecological School (EAP) is producing goat milk and cheese. We havea livestock of 120 adult goats and 20 spare baby goats that are 100%Saanen breed. As for our facilities, we are equipped with a goat stable,fields for grazing and a dairy where we manufacture our own products.

The Saanen breed is known as a dual purpose goat due to the fact thatit can be used for both milk and meat production. Originally from theSaane Valley, located in Switzerlands Canton of Bern, these goats havebeen spread out around the world since 1893. Today they areconsidered the most frequently bred dairy goats, living in relatively largeherds and adapting well to mechanical milking systems.

ChartCharacteristics of the Saanen breed.

White-coated animal with delicate skin and pinkish mucousmembranes, although some goats do have black spots on theudders and ears.

Very mild tempered and adapt well to stables.

Because of their light coloring they do not endure long periods ofsun exposure.

Their size can vary, since breeding practices differ in differentcountries. However, they are generally tall and heavy animals,ranging from 70 to 90 cm in height and weighing between 60 and75 kg.

Although male offspring destined for meat production are bornboney, they easily gain weight.

They adapt extremely well to mechanical milking systems due tothe shape of their udders. This allows for numerous goats from thesame herd to be easily managed.

The average rate of offspring per birth is 1.8, although this datacan vary depending on the selection of breeding goats.

Their sexual behavior depends heavily on the seasons andwhether. In countries with continental climates, wheretemperatures remain constant and there is abundant luminosity,the percentage of female anestrous periods (sexual inactivity)decreases, providing conditions for enhanced breeding.


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Lactation periods are quite long, ranging from 270 to 280 days.Depending on the goat management, daily milk production canrange from 2 to 6 liters, with a fat content of 3.5%.

GOAT MANAGEMENT

All animal breeding must begin by identifying production objectives. Forgoats, we have the following options: dairy goats, meat goats, dualpurpose (meat and dairy), hide and fiber, or fertilizer. Once we havedetermined the activity we can begin organizing and managing the goatherd.

1. Dividing the goat herd

Different categories exist in order to divide the herd, depending on age,sex and function:

Category DescriptionDoe or Nanny Female goat that has given birth. After six years her

milk production begins to diminish.

Buck or Billy Male goat that has not been castrated. Stud.

Kids or Yearlings Young goats of either sex from birth until theweaning period when they begin to feed more onfodder than on milk.

Open Doe Female adult that has not yet given birth.

Buckling Weaned male that has not been castrated but stillnot ready for reproduction.

Wether Castrated male goat.

Dividing our herd into categories eases all organizational aspects relatedto reproduction, breeding and exploiting the goats. At EAP, we divide thedoes from kids, and the bucks from the bucklings. The does are kept inthe main stable while the kids are kept in a secondary stable until theyare one year old. The bucks are kept in a separate area specifically setaside for them.


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Parasites: Both interior and external parasites can affect goats,causing much harm if not cared for properly. The most frequentsymptoms include weight loss and an overall decline in the animals energy and normal behavior. There are many medications tocombat parasites. However, the most important factors to keep in

mind include treating the animals according to the time of year,their present condition (young pregnancy, mature pregnancy,already a mother, etc.) and the accessible resources to treat them.

Brucellosis: This bacterial disease can be transmitted to humans(zoonosis), causing remittent fever. In goats, it frequently causesabortion or fatal birth defects that kill the newborn a few daysafter birth. This is why brucellosis must be caught and treatedprematurely. In order to control this disease, blood analyses areperformed and if sick animals are discovered they must beeliminated from the livestock. This is the only way we can combat

Brucellosis.

Enterotoxemia-pneumoenteritis: Extremely common diseasesin newborn goats. Is is characterized by abundant diarrheafollowed by death. This is why a vaccination is administered to themother while pregnant, so as to pass on the defenses to her kidswhen feeding on colostrum.

Ecthyma (warts): This viral disease hinders the growth of kids,who receive a vaccination one month after birth (the one and onlyduring their lives). The goats may still get infected later on in life

but with less severe lesions.

Coccidiosis or Cocci: An internal parasite that destroys the liningof the small intestine causing severe diarrhea and eventuallydeath if not treated. Kids are more susceptible to death. Thisparasite tends to live in damp and small corrals with littleventilation. The best method of preventing coccidiosis is toimprove hygienic conditions of the corral installations.

Foot rot: Most frequently seen during the rainy season, thisfungus infection can cause lameness in the hoof. It usually occurs

due to the lack of hoof trimming or living in wet pens for anextended period of time. Prevention methods include trimming theanimal hoofs at least twice a year.

Mastitis: The inflammation of the udders due to a variety ofcauses, including bacteria, insects, rough handling, carelessmilking practices, etc. Mastitis begins to display symptoms once itis already in an advanced stage. Though all treatment involves


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general antibiotics, depending on the severity of the case, a localinjection in the udder may be necessary.

Mineral deficiency: In some breeding areas the earth does notprovide the minerals goats need (iodine, magnesium, copper,

etc.). This problem is solved by placing mineral blocks in thecorrals and, in severe cases, mineral injections are administered.

At EAP, our goats are healthy and do not require a constant vaccinationprogram. The governments Agricultural and Livestock Service (SAG)carries out annual inspections and takes blood samples, testing forsalmonellosis, brucellosis and other diseases. Fortunately weve neverencountered a problem with these illnesses.

In order to prevent outbreaks of mastitis at EAP we take the followingprecautions:

a. Thorough cleansing of the udders with water at a temperature of35C. This is followed by drying the udders before milking.

b. Adhering to adequate milking procedures with the standardequipment made for this purpose, always taking precautions tonever over milk.

c. After milking, the goats undergo what is called a teat dip,procedure that consists of immersing the udders in a mixture ofiodine and alcohol, forming a protective film that seals the teatopenings and prevents contamination.

3. Feeding

Many people think goats are harmful to the environment since they eata large variety of vegetables, plants, leaves and flowers. However, theseanimals select their food with care, eating the most digestible andnutrient rich parts of plants, whether fodder or wild plants. This is due tothe fact that goats require high levels of nutrition in relation to theirsmall size and the large quantities of milk that they produce.

Our goats are secluded to stables during Chiles winter months fromMay until September, mostly feeding on alfalfa bundles and almond

shells. In spring, their feed is complemented with fresh pasture, whichthey consume directly from the fields within the EAP installations untilMarch and April. Our goats also receive a protein and energycomplement and certain vitamins necessary for their development.

Goats require less water intake than other livestock, such as cows orsheep. However, this does not mean water is a minor factor in theirfeeding. It is necessary to keep a trough in the grazing areas so the


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goats do not drink from stagnant water sources. Like all animals, theyrequire fresh, clean water.

Types of food

Browse, herbaceous plants and pasture/leguminous plants:Browse refers to the edible parts of woody plants, in other words,leaves, trunks, shrubs or brush. Herbaceous plants are the weedsthat sprout up between grasses. Fodder provides a major part ofthe nutrients required for maintaining a healthy goat. It is crucialto know the nutritional importance of fodder in order tocomplement it when necessary. Generally, fodder collected inAugust is low in phosphorus and salt levels and contains littlevitamin A, calcium and other important minerals.

Hay and roughage: Hay from quality pasture or leguminous

plants is an excellent source of highly digestible nutrients.Cottonseed meal is also popular roughage used to feed goats.

Silage and roots: Silage is mainly used for dairy goats but it isnot as common as hay. These animals enjoy eating roots andvegetables, such as carrots, beets and cabbage, which should besupplied in the same proportion as the silage, since the lattercontains large amounts of water. The roots should be cut intosmall pieces. To avoid strange tasting milk, it is recommended tosupply both feeds four hours before or after milking.

Energy feeds: The most common energy feeds include corn,oats, barley, sorghum, wheat and their sub-products and weeds.The amount fed depends on the production demand. For example,a dry doe does not need an energy complement while a lactatingdoe requires abundant energy from food.

Protein feeds: The most used protein feeds include soybeanpaste and cotton flour. Other possibilities include coconut paste,peanut paste, sunflower seed paste and canola flour.

Salt minerals: The does require a constant supply of mineral

salts. To supplement this need, salts can be added to their diet,preferably mineralized salts with plenty of phosphorus. If the doesdo not consume salt, they will most likely begin to eat earth andchew plastics, papers, poles, wood, etc.


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According to Chiles National System for Certification of OrganicProducts, goat management must adhere to the following regulations forkids:

a. Kids must be weaned 60 days after birth.

b. Their feed must consist of their mothers milk or, in emergencycases, be substituted with organic cow milk.

The regulations for adult does are as follows:

a. They must graze in fields certified as organic.b. They can be administered mineral and vitamin supplements only

when these substances do not come from a synthetic origin.c. They should eat a portion of dry pasture or hayed pasture, but the

latter must not exceed 60% in relation to the former.d. They can be fed seeds from plants such as corn, cotton, oats,

barley, among others, only when these are certified as organic.

Chart

Healthy and nutritive eating habits consist of the following:

Leguminous plants: Alfalfa Proteins.Dry pasture Fiber and other nutrients.Fresh pasture Fiber, water and proteins.Seeds: Corn, oats and barley Energy.

A good diet is the most essential factor in raising a strong, healthy andproductive doe. Good nutrition guarantees around 60 to 70% ofsuccessful exploitation. Therefore, it is recommended to accommodatethe nutritional needs of the animals depending on their physiologicalstate (pregnant does, newborn kids, growing kids, etc.).Feeding advice in accordance with the goats condition:Review the conditions, types of food and quantities based on to thesituation

Condition Recomendation

Does in lactation After parturition, the does shouldprogressively be fed more. Duringthis phase, the nutritionaldemands are higher, forcing thedoe to use corporal reserves. Theyshould be fed lower quality fodderwith higher nutritionalconcentration. The amount should


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correspond to 2.5 kg of drymaterial per day, per animal.

Dry does Depending on the type and qualityof the fodder, and the size andcondition of the doe, she should

receive from 0.5 to 1 kg of proteinduring this period, along with aprepared mixture of mineral salts.

Kids They should be fed 60-120 g. ofcolostrum beginning as soon aspossible. A kid can consume 0.75-1liters of colostrum per day. Duringthe lactation phase, free feedingshould be allowed for 60 days.Afterwards, they should be allowedto eat pasture little by little.

Female replacements Beginning around the 4 to 6 monthperiod, the animals should eatgood fodder and high quality hay.They should also have access to anopen space where they can runaround and exercise. If the fodderis good, 250g of grain per day ismore than enough. If the fodder islow quality, the animals mightneed 500-750 g per day of grainslike corn, wheat and oats.

4. Kidding

The females can enter heat year round. Hence, the manager mustdecide the time for breeding. Ideally, all the pregnant does in the herdshould give birth around the same time so as to maintainsynchronization. The advantage of this is that the births will beanticipated and the kids will be raised together. In order to accomplishthis, the doe and the buck must spend 45 to 60 days together andafterwards be separated. At EAP, we breed the does twice a year.

During this process, we divide the does into two groups, alternating thepresence of two bucks at a time. The process is carefully performed soas to avoid breeding a daughter with her father, since mating within thesame blood relationship deteriorates the breed. It is always a good ideato breed with new blood and take advantage of the malescharacteristics.


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At EAP, the reproducing bucks are used as studs during 3 to 4 years,depending on the amount of females in the herd and according to thereproduction program. To clean the blood, the reproducing bucks canalternated with a different buck or completely new buck can beintroduced into the herd.

As for the does, they are ready to be bred once they are one year oldand reach a weight of 28 to 30 kilos. They can have a litter of 2 or 3 kids.

It is not recommended to breed very young does, even if they haveentered heat (anywhere from 4 to 7 months of age). This may ruin thereproductive life of the animal. Normally, the does are ready to breedonce they reach a weight of 28 to 30 kilos or are one year old.

Some sure ways to know if the doe has entered the gestation period:

After three weeks of being with a buck the doe does not displayevidence of heat.

After six weeks the vulva enlarges.

After 12 weeks (three months) her abdomen is clearly swollen.

Gestation process

The gestation period lasts approximately five months (between 150 and160 days). It can sometimes be shorter in cases where multiple offspringare expected. The first time a doe gives birth it can only have one

offspring, as opposed to older adults who can have two, three and evenfour.

Drying the milk flow of pregnant does

Drying the milk flow of does is suggested once the doe reaches threemonths of pregnancy. This practice ensures that the doe recuperateslactation and produces colostrum for her new offspring. The doe will alsohave more time to prepare for the parturition and the offspring will growup healthily. One way to perform this process is to milk every other dayduring a week and then cease milking. The drying is produced quicker if

food and water rations are reduced for one or two days, making sure notto harm the offspring. Another method is to keep the pregnant doe awayfrom milking areas so as to avoid any stimulus of producing milk.

Parturition management

Most pregnant does display symptoms that allow us to determine if theyare near parturition. The following are some indications:


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Thick yellowish secretions in the vulva.

Three or four days before the parturition the udders increase insize.

One to two days before parturition, pregnant does become uneasy,

tending to gaze every now and then at the sides of their stomachs. They also lie down and stand up rapidly, displaying evidentanxiety.

Their breathing becomes agitated, they lick themselves more thanusual and try to kick their stomachs.

Large dimples appear on both sides of their rear end.

All pregnant does on the verge of parturition must be kept together incalm environments, separated from the dominant does.

When the does are on the verge of parturition, the following precautions

should be taken to ensure minimized offspring mortality during the firstweek of life:

The corral for the new offspring must be prepared properly. It isessential that it be a dry area within or near the corral where themother are kept. The kids must stay inside the corral while theirmothers graze in the fields for at least the first 20 days of life.

One week before parturition, the does must have their tailstrimmed in order to avoid the sticking of blood and other depositsfrom birth, which continue to flow out of the mother for two weeksfollowing parturition.

We must also take advantage of this time to trim the hoofs of thefemales. This way we can avoid problems with hoof infection.

Care for the doe during and after parturition

Generally, the does give birth at night when there is more environmentaltranquility. During the parturition, the animal must be left alone. As theparturition evolves, contractions become more continuous and a bagwith water will eventually appear from the vulva. This should break onits own, indicating that the parturition channel has opened. Most does liedown to give birth.

If the doe has not completed giving birth between 30 minutes to an hourafter breaking the bag with water, it means she needs assistance. In


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some instances, the bag will break inside the doe. Abundant liquidcomes out of the doe will indicate if this has happened.

In normal parturitions, the offspring can either come out by the head orfeet. If the newborn comes out in a wrong position we must

accommodate it into a normal position without excessive force, pushinginward during the contractions.

Keeping in mind there may be more than one offspring, we must becareful not to mistake the feet of two kids while assisting in theparturition.

When the kid is born, we must wait at least half an hour to verify if thereis another offspring still inside the mother. If there is more than one, thetime period between births can range from 5 to 20 minutes.

If the offspring is born suffocated and the doe cannot to do anything tohelp, we must thoroughly clean the offsprings nose and hang it fromthe hoofs, moving it up and down until all the liquid is removed from itslungs. Massaging the offsprings ribs back and forth can also stimulatethe lungs and aid in this process.

After the normal or assisted parturition, we must pay attention to thedoes motherly instincts. Licking the offspring and stimulating it to standand feed from the udders are normal signs. However, some mothers donot automatically recognize their offspring, in which case it is a goodidea to tie the two together with a rope for two or three days, until the

mother accepts her kid.

We should also pay attention to whether or not the mother has expelledthe placenta, which generally happens a half hour to an hour after theparturition. If two hours go by without expelling the placenta it isconsidered to be lodged or retained inside the body. Dislodging theplacenta requires a special treatment and it should never be taken outforcefully.

The newborn kid will usually stand after 10 to 30 minutes following birthand will look for a way to feed from its mother. We must make sure that

the offspring feed from the colostrum at the latest four hours after birth.

ChartColostrum is a fluid discharge that mammals release during the first hours following

parturition. Different from milk in its thick consistency and yellowish color, it also acts as a

laxative for the offsprings meconium (first fecal excretion). The most important aspect of


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colostrum is that it provides the antibodies newborn kids need, assuring immune protection

against microbial aggressions during the first hours after birth.

If the newborn does not receive colostrum from its mother, due to her

death during parturition, mastitis, etc., a substitute must be provided byanother doe from the herd that gave birth the same day. In situationswhere the mother rejects her newborn, breastfeeding can also besimulated with a babys bottle. This is not uncommon for mothers todisplay little interest in their offspring. However, some mothers end upadopting kids that are not their own.

It is not advisable to breed the doe again until 3 months after givingbirth. This time period is given so she can fully recuperate.

5. Raising kids

During the first three to four days, the kids should be with their mothersall the time in order to consume as much colostrum as possible.

Beginning on the fourth day and until three weeks of age, they shoulddrink from one to one and a half liters of milk a day. This consumptioncan occur in two doses per day.

Beginning the second or third week they should be kept in separatecorrals and begin to eat hay, grain or branches from woody trees.

After two months they should be given the same amount of milk, hayand grains. Also, this is a good time to begin letting them out of thecorral to graze in the fields where they can feed freely on mineral salts.After four months the males and females should be separated.

While the weaning can be safely achieved after five or six weeks of age,it is usually done after three or four months. When the weaning periodcomes closer it is a good idea to add lukewarm water to the kids diet,lowering the stress of this process.

When commercially managing goats, weaning is performed the first day.If the offspring are male they are killed and sold for meat due to the factthat they are not economically profitable.

At EAP, however, we wait at least two months to wean the kids, avoidingproblems with mastitis (due to retaining milk) and allowing them to growup healthy. On the other hand, we have noticed that keeping a mother


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together with her kids provides good conditions for milk production, notonly in quality but also in quantity.

Once weaned, the kids are separated from their mothers but kept in anext door corral until they are one year old and prepared for breeding.

Then we join them with the rest of the adult herd, which is divided intotwo groups depending on the month the doe will give birtheitherAugust or May. The point of taking this measure is to maintain milkproduction year round.

GOAT MILK PRODUCTION

Here at the Pirque Agroecological School we only specialize in raisingand breeding dairy goats. They produce approximately two liters of milk

a day from only one milking session, although ideally milking should beperformed twice a day.

We avoid milking the doe the first five days after parturition since this isthe time in which she feeds her kid colostrum, essential for the kidsgrowth. After five days and during the following week she is milked onlya third of her normal production capacity, leaving the rest for her kid tofeed on. During the following month she is milked for only 50% herproduction capacity and afterwards we gradually begin the weaningprocess.

Milk is elaborated through a complicated process that takes place in themammary gland. It is produced by elements that come from a synthesisand filtration of the blood capillaries. Five hundred liters of blood withinthe animal are required to produce one liter of milk.

Goat milk is of equal or higher quality than cow milk, depending on thefactors under which the milk is analyzed. Its characteristics differ in tasteand functionsit is sweeter than cow milk and has special propertiesthat benefit babies, children and the elderly.

Milking process

a) Before milking

Cleanliness and tranquility for the doe are two great secrets forproducing high quality milk. Since stress can induce low performance, itis very important to not rush or yell at the does. Also, neither bucks norany other animal should be allowed into the milking parlor while milkingthis will make the does nervous.


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It is advisable to always milk the does in the same place and at the sametime. If the area is not clean, flies can cause infection and interfere inthe process.

During the first minutes of milking, the does produce a hormone thatserves to stimulate milk production. Since this hormone is produced fora very short period of time (around 5 minutes), it is advisable to milk thedoe as fast as possible.

It is essential that the milkers thoroughly wash their hands beforemilking. This measure is taken to avoid contaminating the milk andpropagating diseases from one doe to another.

In order to milk a doe, it is always important that she is healthy andclean.

b) Milking procedure

Cleanse the udders and teats with clean water, preferably lukewarm.Make sure to dry the udders and teats, never leaving them damp. Gentlymassage the udders in a downward and constant movement. Delicacy isone of the main factors that will determine a higher production of milk.

c) After milking

After milking, submerge the does teat in water or, better yet, in water

mixed with a disinfectant. Put the milk in a clean bucket, which must bewashed out as soon as it is no longer being used. It is best to leave thebuckets drying face down. Also, the towels used to dry the udders andyour hands should be frequently cleaned in boiling water. At EAP, wecarry the milk from the milking parlor to the dairy in aluminum barrels.

OUR DAIRY

The Foundation has one dairy that functions year round. Primarilydedicated to the elaboration of goat cheese, it also produces a small

quantity of cow cheese during June, since the goats do not producemuch milk during this month.

The dairy produces 18 varieties of cheese that are divided into thefollowing two groups: soft pressed cheeses and all others that age from18 to 25 days at 18C with a humidity level of approximately 80%.

Chart


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Types of cheese made at EAP

CrottinOf French origin, this cheese is made in a round form and has a spicytaste. Elaborated from goat milk, its weight is no heavier than 150 gr.

with a diameter of 5cm. and a height of 4cm. It is usually eaten fresh butcan also undergo a one month treatment to last longer, in which case awhite moldy rind is formed around the cheese. It is custom to seasonthis cheese with aromatic herbswe use green onion, chives or pepper.It has a total fat content of approximately 45%.

Feta cheese This cheese is typically eaten in Greece, Turkey and Bulgaria. Verytraditional in these parts of the Mediterranean, its origins date back toClassical Greece. Feta is an extremely white cheese with no rind and isusually sold in small square or rectangular portions. Its consistency is

solid but flexible and its taste is a bit salty with a pinch of aciditygoesvery well with salads. It has a total fat content of 43%.

CamembertThis is one of the most famous cheeses in the world. It was elaboratedfor the first time in Normandy, France, in 1791. Its consistency is soft,sticky and uniform and its taste very unique, caused by the Penicilliumfungus used in its production. When not being consumed, it shouldremain in its wrapping, since this cover allows the fungus to breathe,keeping the cheese in an optimum state of quality. It is sold in units of100 gr. each.

BrieSimilar toCamembert, Brie has a white semi-spongy but crusty covering,produced by the Penicillium fungus, which also gives this cheese its veryspecial taste. Brie combines well with fruit and jams and is usedfrequently in deserts. It can also be eaten along with a variety of otherhigh quality cheeses. It is sold in units of 150 to 180 gr.

Lactic cheeseAcidic and sticky, this cheese is elaborated entirely with goat milk. It isideal for cocktails, salads, bread and crackers. It is very versatile,although it needs refrigeration to be kept fresh. This cheese isdeveloped slowly, going through a process that lasts around five days. Itcan be aged at a temperature of 18C, and then exposed to air in orderto remove the rind. At EAP, we elaborate this cheese in the followingvarieties: natural, covered in merkn (smoked ground pepper) ororegano, and marinated in olive oil and other spices.

Queso fresco


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This is a fresh, soft pressed cheese that, apart from being curdled,contains lactic properties and essences. It is light, consistent and finetasting. Though it can be eaten 24 hours after elaboration, it should berefrigerated for later consumption. As a queso fresco (fresh cheese) itlasts up to a week, after which it is considered a semi-aged cheese. At

EAP, we elaborate this cheese in the following varieties: natural, olive,pepper, chive, oregano and merkn.

QuesilloSimilar texture as the queso fresco but with the difference that it is notpressed. Its basic elaboration consists of curdling milk with salt. It iscommonly eaten by people on a diet and goes very well with salads andfresh foods. As with the queso fresco, quesillo requires refrigeration.

Aged goat cheeseThis is an aged, greasy cheese with the incomparable taste of goat milk.

Its edible lifespan lasts six months, during which it can either be kept atroom temperature (continuing the maturing process) or refrigerated (inthis case, it should be taken out of the fridge an hour before serving inorder to maintain the cheeses organoleptic characteristics). Weelaborate this cheese in several varieties, including natural, with redpeppers, oregano and merkn.

RicottaRicotta is a white colored lactose derivative, physically similar to quesofresco. This is a thick and grainy cheese, somewhat dry with a mild tastebut it sometimes has a sour pinch. It is frequently prepared and

seasoned as fillings for pasta; in baking, it serves as an ingredient fortarts, pies or cakes; and many people enjoy eating breakfast withricotta, spreading it on toast and adding a few droplets of honey.

PROCEDURE OF CHEESE PRODUCTION

To see the specific recipes for individual cheeses that we make at theFoundation, review Our Cheeses.

There are three essential steps in elaborating cheese:

1. Pasteurizing the milk2. Curdling: Occurs when the milk coagulates3. Draining whey: Extraction of the whey left in the milk4. Aging: Microbial process that transforms the curdled milk

1. Pasteurizing the milk


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Pasteurization is an operation that relies on heat to destroy pathogenicmicroorganisms and left over germs in certain food products. It is usedfor hygienic purposes or for conserving foods, while preserving themajority of the products physical, biochemical and organolepticcharacteristics.

Slow pasteurization: This is the process we use at EAP. Itconsists of heating the milk at temperatures of between 62 to 64C during a time period of 30 minutes. The milk is heated instainless steel jacketed tanks (double walled) that vary in size,usually from 200 to 500 liters. Steam produced in between thewalls of the tanks heats up the milk, which is shaken every nowand then by a mechanical devise with the aim of unifying thecontents. Slow pasteurization is adequate for processinganywhere from small quantities of milk up to 2,000 liters a day. Inother circumstances, this method should not be used.

Flash pasteurization: Also called High Temperature ShortTime processing (HTST), this treatment consists of heating themilk at temperatures of 72 to 75C during a time period of 15 to20 seconds. The milk is forced between metal plates or throughpipes heated on the outside by hot water. Sliding over metalsheets, the milk begins to form thin layers of about 1 millimeterthick. In industry production, flash pasteurization is used for itsefficiency. It eliminates 99.5% of germs without altering naturalcharacteristics of the product, particularly the taste. This methodis used for large quantities of milk, hence involves a complex and

advanced mechanical structure, which in turn is more expensive.

At EAP, our standard practice involves allowing the recently pasteurizedmilk to cool down until reaching a temperature of 35C. Since this isquite a slow process, we speed it up by applying what is known as abain-marie, which shoots cold water through a circulatory systemalready incorporated into our 500 liter milk tubs.

Lactic fermentation

This is the most common practice for elaborating soft cheese. It alsohappens to be the oldest form of cheese production since it is a naturalprocess that occurs due to the lactic bacteria that live in milk. This typeof bacteria reacts with the lactose (the sugar in milk), decomposing ituntil converting it into lactic acid. Identified and isolated, this specificbacterium has been commercialized as a fermentation agent for directmilk culturing.


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Lactic acid is freed little by little, progressively increasing the milksacidity. When the acidity level reaches 4.6, the liquid mass coagulatesand precipitates. In our dairy, in order to generate an effectivecoagulation, acidity levels begin with a ph of 5.2 (55-60 degrees dornic).

Lactic coagulation depends on the following elements:

The amount of time and conditions of storage, which directly affectthe bacterial populations and hence the production of acid.

The type and amount of bacteria that live in the milk. The temperature of the environment, which increases or decreases

the bacterial population. The presence of antibiotics or antiseptics that can destroy

bacteria. The bacterial population varies from one instant to the next.

Therefore, it is preferable to use milk during the first hour after

milking and not mix milk produced on different days, given that itscomposition is not the same.

The curd obtained from lactic coagulation presents the followingcharacteristics:

Friable: Breaks up easily. Permeable: With lots of whey. The curds do not contract very much. Very humid.

Lactic fermentation is very important for controlling undesired bacteriathat tend to be responsible for premature inflation in cheese. It allowsefficient draining of whey, prevents other undesired fermentations and iscrucial for the aging and development of taste, apart from definitivelyinfluencing the texture and coherence of the cheese. Adequateacidification proves to be an essential stage in making goat cheese,influencing the rest of the steps that follow.

Rennet

Rennet derives from the stomachs of young ruminants that still feed on

milk from their mothers. Vegetable rennet also exists, extracted fromplants and other microbial sources. The main enzymes that cause rennetto react are called pepsin and chymosin. These enzymes act on proteinstructures when they reach a determined temperature, forming a type ofnet that retains the majority of lactic solids, fat globules, minerals andwhey.

The speed and capacity of rennet are influenced by the following factors:


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Acidity of milk: The rennet reacts in a slightly acidic environment. Amount of rennet: The amount of milk can range from 2,000 to

15,000 times the amount of commercial rennet with a strength of10,000 (in other words, 520 mg/l of chymosin; the strength ismeasured in liters of curdled milk with 1 liter of rennet in 40

minutes at 35C). Temperature of the milk: The optimum temperatures range from

35 to 43 C. It heavily decreases at 20C and becomes inactiveonce reaching 5C or on the upper extreme, reaching 60C.

Calcium presence: Calciums soluble salts assist the activity ofrennet.

The amount of soluble nitrate in milk affects its curdling. If there istoo high a level, it will protect the casein particles that preventcurdling. This explains why colostrum cannot be used to makecheeseit has an elevated concentration of these salts. It alsoexplains why the pasteurization of milk for elaborating cheese

must be performed adhering to the following methods:o At 62C during 30 minutes.o At 72C during 16 seconds.

Draining whey

This process consists of draining the liquids produced during thecoagulation. The amount of whey and its composition vary depending onthe kind of cheese that is being made. Likewise, these factors depend onthe kind of curdling process that the milk has undergone.

This stage comes primary to the elaboration of cheese because it isintimately related to the quality and consistency of the final product. Thefollowing factors favor a successful draining of whey:

Room temperature: The lower the temperature, the longer theprocess takes. It is important to maintain room temperature duringthe entire process, especially when introducing the curds intomolds.

Acidity: This is extremely important for elaborating mixed cheesesthat combine lactic and rennet fermentation. Many of the cheesesproduced at EAP are made in this manner and do not require

mechanical intervention, except for turning the cheeses. Thisallows the correct amount of acidity to collect in the cheese andaccompany a successful draining process. However, when toomuch rennet prevails, the acidity levels multiply. This makes thesubstance crumbly and difficult to perform the necessary turningmotions.


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Draining goes hand in hand with how the milk is curdled. The followingdescriptions display the one draining procedure for each curdlingmethod:

Lactic fermentation: Draining begins spontaneously when the curd is

introduced into the molds and due to its own weight the substance getscompressed, eliminating the left over liquid with a considerable loss ofminerals, especially Calcium and Phosphate. The temperature acts in apositive way because it favors the bacterial activity and therefore theproduction of curd. The draining speed notably slows down at 20C andcompletely stops at 10C.

Rennet: A mechanical draining devise is needed for this procedure dueto the characteristics of the type of curd produced. The curd must be cutand kept for a while at a certain temperature previous to introducing itinto the mold. For this procedure we use a device called a lyre, named

after its resemblance to the musical instrument. Cutting the curdmultiplies the amount of sides from which the mass can leak but thisprocess is also usually accompanied by shaking to ensure straining asmuch whey as possible. Higher temperatures also contribute toachieving this effect.

Curds from mixed fermentation (lactic and rennet): This is thesystem we use at EAP. The majority of our production falls under what isconsidered French style goat cheese, which is made from mixed curds.There are two ways to obtain mixed curds:

Allowing the rennet curds to naturally become moreacidic, gradually acquiring the characteristics of curds madeby lactic fermentation. Adding rennet to the milk while undergoing lacticfermentation, which accelerates the curdling process (this isthe system implemented at EAP). The curd displayscharacteristics from both types of procedure but due toeliminating certain minerals, the paste can crumble, whichmeans this is not a good method for elaborating largecheeses. Since we do not produce cheese on a large scale atEAP, we have chosen this system with the objective of

making many different types of cheese.

The role of Calcium is essential in the presentation of cheese, since itfunctions as an agglutinating agent of the protein groups from milk orfrom caseins. Phosphate calcium groups together the protein micellesand therefore the amount of this mineral is directly related to thestrength and body of the cheese. The acid produced during lacticfermentation dissolves the phosphate calcium links, which are then


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eliminated during the draining process. This explains why cheese hasdifferent shapes and sizes depending on the way it is elaborated. Smallcheeses belong to the lactic fermentation group while large cheesesbelong to the rennet group.

Aging

Aside from cheese meant to be consumed in the days followingproduction, the rest undergoes an aging process. This stage influencesthe composition, appearance, consistency and taste of the cheese.

Aging is a complicated process that has yet to be entirely explored bycheese producers. However, we can detail three fundamentalcompounds affected by aging:

Lactose: This fermentable sugar transforms into lactic acid during the

aging process due to bacterial reactions. Unlike proteins, lactose playsan extremely important role when determining the soft consistency ofcheese.

Fat: While there is still not much certainty as to what role fat playsduring the aging process, we do know a couple scientifically provenfacts. For example, skimmed milk produces cheeses that age veryquickly and less fat content in milk increases the danger of developingmicroorganisms that damage the product. Also, the influence of fat onthe aroma, quality and originality of different cheese is unquestionable.

Caseina: This is the most affected during the aging process. It relatesdirectly to the consistency, aroma and taste of the cheese. Thecombination of different microbial enzymes degrades the casein intodifferent compounds, a process known as proteolysis. Degrading thecasein is more important in qualitative terms than in quantitative. Forexample, it has been proven that casein only acts on 25-30% of the totalprotein in soft cheese.

The presence of acidity slows down the entire enzymatic process ofmicroorganisms during aging. For this reason it is important to be able toneutralize acidity. The following methods display two ways to neutralize

acidity:

Superficial inoculation of Pennicilium yeast and mold(Candidum, Album or Glaucum), which consume lactic acidin their metabolism and diminish acidity. Such a processoccurs with Camembert and Brie. Scattering on the surface a vegetable coal thatcontains potassium. This will neutralize acidity.


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The following factors affect the aging of cheese:

The temperature at which the type of bacteria best develops. The relative humidity of the air and the humidity of the cheese

when aging.

The ventilation of the aging room must assure a good level ofoxygen for the microorganisms. Incorrect ventilation will produce atypical ammonia smell.

The acidity: It is crucial to keep in mind that bacteria need aneutral environment to develop but mold and yeast need an acidicenvironment.

Salting the cheese is also crucial to avoid undesired bacteria,slightly drying the surface and forming a salt scab. There are twoways of salting. One involves brine and the other entails addingdry salt to the curd after draining. Infections are avoided becauseof the scab formed on the surface of the cheese, formed by the

brine.

It is important to emphasize that all our cheeses are completely natural.None contain any sort of preservative, stabilizer, artificial flavoring orcoloring. This means that once a client buys our cheese, it continues itsnatural aging process.

Commercialization

Our program for producing cheese adheres to a calendar that lays outour sales rotation. For example, while Feta cheese does not receive

much demand, our Crottin, lactic cheese and quesillo are very soughtout on the market. We also keep in mind the demand for differentproducts according to the season: During the summer, quesillo has ahigh demandused frequently in saladswhile the consumption ofCamembert and Brie is more pertinent to winter months.

HighlightsOur cheese is certified by the Metropolitan Environmental Health Service(Sesma). This means that we have government authorization to produce

and sell cheese. This regulation is particularly related to methods ofpasteurization, dairy asepsis and sanitary regulations. We are presentlyin the process of gaining Hazard Analysis Critical Control Point (HACCP)certification.

BIBLIOGRAPHY


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Sistematizacin experiencia educativa Escuela Agroecolgica de PirqueGua de Produccin Caprina: www.formosa.gov.arGua para el manejo sanitario y reproductivo de las cabras:www.pesacentroamerica.orgAlimentacin de caprinos en pastoreo y/o estabulacin:

www.angelfire.comLa cabra: www.sra.gob.mxDe la asociacin uruguaya de tcnicos en lecherawww.portalechero.comPortal sobre quesos, cabras y ovejas. www.capraispana.com
http://www.formosa.gov.ar/http://www.pesacentroamerica.org/http://www.angelfire.com/http://www.sra.gob.mx/http://www.portalechero.com/http://www.capraispana.com/http://www.formosa.gov.ar/http://www.pesacentroamerica.org/http://www.angelfire.com/http://www.sra.gob.mx/http://www.portalechero.com/http://www.capraispana.com/

manual for goat management and cheese production (english)

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