Taking the "goaty" taste/smell from milk

francismilker · #1 10/02/10, 09:20 AM

I had a little old lady of about 90 years young tell me the other day that feeding a milk goat baking soda would keep the milk odor free and keep them wormed as well. Is this an old wives tale or the real thing. I like drinking goats milk as long as it's not goaty. Otherwise, I can't get past the smell. I've been told it's due to having a rutting buck in the close proximity. I've noticed the goaty smell/taste when I didn't have a buck on the property. Ideas and thoughts please.

Alice In TX/MO · #2 10/02/10, 09:34 AM

Just about all that is old wive's tales.

Goaty flavored milk (like the stuff from Meyenberg) is from over handling. The proteins break down.

Goaty flavored milk can also be caused by not having good sanitary milking procedures. Always clean the udder and teats, milk out a few streams, milk into scrupulously clean stainless steel or glass containers. Strain and chill the milk IMMEDIATELY!

Goaty flavored milk can be caused by a bad diet. Goats need clean nutritious feed. Alfalfa or alfalfa pellets, hay, and a bit of grain, such as oats.

Baking soda is provided by some to help prevent acidosis, but it will do nothing for deworming.

Having a buck with the milking does will not affect the milk if you use clean milking practices and don't pet the buck before milking!

happydog · #3 10/02/10, 01:01 PM

I'm another one who's sensitive to that "goat taste' in cheese or milk. I visited a dairy recently. They have 22 goats and I believe they told me their goats go through 5lbs of baking soda every week. Their plain chevre tasted very nearly goat free. Only a tiny bit towards the end tasted of goat. I was amazed.

They credit the baking soda with keeping their dairy products tasting so good.

I don't see how it would work for worms though. Unless by preventing acidocis it makes their inner environment less hospitable for worms.

Pony · #4 10/02/10, 01:28 PM

<shrug> Baking soda to prevent acidosis, but the does don't always eat it. The milk, however, is always good.

Clean milking, quick chilling, drink it raw.

And I have the smelliest buck in the county - doesn't affect the milk taste at all.

nehimama · #5 10/02/10, 02:27 PM

"QUICK CHILLING" means to stick those glass jars of milk directly into an ice water bath - NOT the fridge. Properly chilled milk should be down to 38 degrees within 30 minutes. You can't accomplish this by putting jars of warm milk in the fridge. Ice water bath is the best way. After the ice water bath, refrigerate, of course.

Pony · #6 10/02/10, 03:18 PM

Quote:

Originally Posted by nehimama

"QUICK CHILLING" means to stick those glass jars of milk directly into an ice water bath - NOT the fridge. Properly chilled milk should be down to 38 degrees within 30 minutes. You can't accomplish this by putting jars of warm milk in the fridge. Ice water bath is the best way. After the ice water bath, refrigerate, of course.

I have a very cold fridge. I put the fresh, strained milk on the bottom shelf at the very back of the fridge, and it's always good.

Never timed the temp drop, though. Think I'll have to look for a thermometer that goes down that low. New project!

nehimama · #7 10/02/10, 04:06 PM

Pony, I don't remember where I read this, but this drop in temp within 30 min is a "Grade A" requirement. I've achieved it with the said ice water bath.

FunnyRiverFarm · #8 10/02/10, 04:20 PM

I am sensitive to the dreaded goaty flavor too. I agree that quick chilling, sanitation, and gentle handling help keep it at bay. If there's a layer of foam on top of the milk when you're milking, the proteins and fats are being damaged and you will get an off flavor sooner...always aim for the side of the bucket so you are not aggitating the milk with every squirt.

Goat's milk is sensitive, though. No matter what, I can almost always taste goatiness in the milk by the 4th day...but I have no reason to drink milk that old since I get some fresh every day so it is really not an issue.

Pony · #9 10/02/10, 04:22 PM

Quote:

Originally Posted by nehimama

Pony, I don't remember where I read this, but this drop in temp within 30 min is a "Grade A" requirement. I've achieved it with the said ice water bath.

Ah, I see.

'Round here, we only have to have "Grade P" - for PONY!

nehimama · #10 10/02/10, 04:32 PM

"Grade P" - LOL!

Oat Bucket Farm · #11 10/02/10, 05:49 PM

We put ours into the freezer for about 45 min after milking.

I have also read that a copper deficiency can cause off tasting milk. don't know if its true or not.

motdaugrnds · #12 10/02/10, 11:12 PM

Goodness, our bucks run with our does year round and never has the milk tasted differently. Neighbors and friends have even commented on our milk being the best milk they ever tasted.

I have heard of funny taste in the milk of some Toggenburgs. I believe that taste was traced back to one certain buck; but not sure of all the details. (I did have a toggenburg at one time who ran with our bucks and gave 2 gals .. yes 2 gals .. a day. Her udder was firm and upright and beautiful and her milk was the best tasting of all.)

Laverne · #13 10/03/10, 01:05 AM

Maybe test for mastitis and also do a taste test on each side.

southerngurl · #14 10/03/10, 08:59 AM

Quote:

Originally Posted by Pony

Ah, I see.

'Round here, we only have to have "Grade P" - for PONY!

My bucks have a lot of that.