Frequently asked questions about Goats' Milk Products...

Goats’ have been around for a very long time.  They are mischievous and clever as anyone who has owned a goat will attest to.  Goats exist all over the world and more people drink goats’ milk than any other type of milk.  Their meat and skins are used extensively, especially in their places of origin, the Middle East and Asia.
In Africa, Asia and South America, goats are an indispensable source of meat and cheese.  France is the country most people associate with the production of goats’ cheese as they produce more for the commercial market.  Most other countries produce cheese on small farms for their local markets.

What's the butterfat levels of goats' milk?
Average 3.5% depending on the feed available, the time of the year and the stage of the goat's lactation.

What is rennet?
Rennet is a naturally occurring enzyme that coagulates the milk.  Westhaven Dairy uses only kosher certified and vegetarian rennets.

Why is goats' milk so white?
Goats convert the carotene in grass into Vitamin A.  It is carotene that gives cows' milk the yellow creamy colour, and your body converts the carotene into vitamin A.  The goat has already done this for you.

Why is goats' milk so digestible?
Goats' milk digests in approx. 20 minutes compared with 2 - 3 hours for cows' milk. Goats' milk is naturally homogenized and has much smaller butterfat globules and a soft easily digested curd.  It is the closest milk to Mother’s Milk.

How much milk does a dairy goat produce?
A well bred dairy goat will produce over 5 litres a day at the peak of lactation. Goats start milking in the spring when the kids are born and their lactation time is much the same as cows.  Dairy goats in a hobby situation generally milk more than those in a large herd.  Average production is very much dependent on available feed and climate.
The main dairy breeds in Australia are Saanen, Toggenburg, British Alpine, and Anglo Nubian.