THE MAEKET FOR MILK GOAT PRODUCTS 63 



this type at a month old. It is a delicious cheese, mild 

 and very rich, with a distinctive flavor unlike any kind of 

 cheese from cow milk. With experience and a proper 

 equipment and proper curing rooms so as to produce an 

 article of uniform excellence, this cheese would prohably 

 soon command a very good market, but might not sell 

 for as high a price as Roquefort or some of the other 

 more highly flavored types of imported cheese. So far 

 it seems to have been used only in caring for an occa- 

 sional surplus, but even so, it has met with great appre- 

 ciation and a ready local sale. 



Butter. — One often hears the statement that no 

 cream rises on goat milk. In so far as this is true, it is 

 the result of one of the very quahties that make the 

 milk superior in digestibility — the small size of the fat 

 globule, and its perfect emulsion in the milk. However, 

 the fact is that goat milk varies in this respect, some- 

 times yielding a very satisfactory amount of cream when 

 set in pans, sometimes none at all, even though the same 

 milk, when run through the tester, shows a high butter- 

 fat content. Climatic conditions seem to have some in- 

 fluence in the matter, but this is not a very conclusive 

 explanation. WhatcA^er it is that causes this variation, 

 in any case, if we really want the cream, or butter fat, 

 we can get it. The separators for cow milk that are on 

 the market can be adjusted to give excellent results 



