Goat’s milk is an increasingly popular alternative to cow’s milk, especially for those with allergies or intolerances to the lactose in cow’s milk. Whiter in colour than cow’s milk, goat’s milk can be used to make cheese, yoghurt, butter, ice cream, and sweets.
Goat’s milk products are naturally smooth and creamy in texture due to the smaller fat globules in the milk and the small soft curd produced, and have a distinctive smell and flavour, which is stronger than that of cow’s milk.
Soap and other body products manufactured from the milk of Nubian goats are also a growing market. The milk in the soaps acts as a natural skin moisturizer.
Although relatively rare until recent times in the West, goat meat is in the most highly consumed meat in the world taking into account Middle Eastern, African, Asian and Carribean countries.
Like its milk, goat’s meat and a strong and distinctive flavour and is leaner, but less tender, than other meats. Due to these characteristics, the cuisines in which it is a popular ingredient often use a variety of spices and cooking methods to make the meat both tender and more palatable.
The fleece of some breeds of goat is also highly sought after, in particular the Cashmere and Angora goats. The soft cashmere fibres from the Cashmere goats of the Indian Himalaya have long been used to produce shawls, and other items of clothing, both in a pure form or as a blend with other natural and synthetic fibres. Angora goats produce what is known as “mohair”, a hair with an extremely smooth surface and thin scale which is very valuable as an upholstering material, being strong and durable, as well as soft and beautiful.
Goat’s milk products are naturally smooth and creamy in texture due to the smaller fat globules in the milk and the small soft curd produced, and have a distinctive smell and flavour, which is stronger than that of cow’s milk.
Soap and other body products manufactured from the milk of Nubian goats are also a growing market. The milk in the soaps acts as a natural skin moisturizer.
Although relatively rare until recent times in the West, goat meat is in the most highly consumed meat in the world taking into account Middle Eastern, African, Asian and Carribean countries.
Like its milk, goat’s meat and a strong and distinctive flavour and is leaner, but less tender, than other meats. Due to these characteristics, the cuisines in which it is a popular ingredient often use a variety of spices and cooking methods to make the meat both tender and more palatable.
The fleece of some breeds of goat is also highly sought after, in particular the Cashmere and Angora goats. The soft cashmere fibres from the Cashmere goats of the Indian Himalaya have long been used to produce shawls, and other items of clothing, both in a pure form or as a blend with other natural and synthetic fibres. Angora goats produce what is known as “mohair”, a hair with an extremely smooth surface and thin scale which is very valuable as an upholstering material, being strong and durable, as well as soft and beautiful.