The quantity of fats, casein, and salt varies greatly in the different varieties 

 of goat. For infants and dyspeptics the weaker milk may be chosen, while 

 the stronger answers better for debilitated subjects." Paris Journal of 

 Medicine. 



The leading characteristics of goat's milk is its delicious cream like 

 taste, and the easiness of digestion, due principally to the minute size of 

 the fat globules. These are so small that cream rises very slow on the 

 milk. This feature of goat's milk makes the ordinary method of separating 

 the cream nearly impractical, but with the modern cream separator it is 

 probably that this feature, in regards to butter making, can be overcome 

 entirely. The keping qualities of goat's milk are about the same as that 

 of cow's milk. But too much stress can not be put on the importance of 

 cleanliness in milking, which affects to a large degree the keeping qualities 

 of any kind of milk. The strong acrid taste often noted by people that 

 have drunk goat's milk either in our country or abroad is without doubt 

 due to two causes; that of uncleanliness in milking or improper feed. If 

 the milk is drawn perfectly clean and kept in clean places, it does not have 

 any unpleasant taste whatever and it would take a very exacting critic to 

 detect it from the richest cow's milk. The flavor of goat's milk is affected 

 as is the milk of the cow by the character of the feed. Because of the 

 fact that the goat will eat most any kind of weeds and plants and if allowed 

 to make this its chief diet, it is only reasonable to confirm the notion that 

 some people have that goat's milk is poor in flavor and has a bad odor. 



In most of the foreign countries the milch goat is allowed to shift for 

 itself as best it can, which necessitates the animal eating much bad food 

 which is nothing more than refuse. Because of its ability to thus secure a 

 living and produce milk without expense to its owner, it is kept by those 

 who are unable to provide food for it. 



The American people understand fully well the causes that produce bad 

 flavored milk in cows and will not expect anything radically different in 

 the milk goat. If the milking does are permitted to roam about the streets 

 and alleys at will and feed upon garbage, shrubbery and aromatic plants 

 of every description, good flavored milk could not be expected from either 

 a goat or a cow. All these things have their influence upon the flavor of 

 the milk. 



"Many persons are impressed with the idea that this milk has a 

 peculiar flavor, but this impression is entirely erroneous, for when drawn 

 clean from an animal in health it resembles cow's milk, both in taste and 

 appearance, the only difference being that it is richer, thicker, and slightly 

 sweeter, containing as it does a larger proportion of sugar and cream and 

 less water." Pegler. 



"The milk from goats fed upon what an English meadow or roadside 

 yields has no flavor to distinguish it from cow's milk, except, perhaps, its 

 extra sweetness and creaminess; in short it is only distinguishable by its 

 superiority." Hook. 



"An after taste of goat's milk, according to statements of veterinarians, 

 should not exist, and if any such taste or smell exist it must be traced to 



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