MANUAL ON GOAT MANAGEMENT AND CHEESE PRODUCTION

One of the production activities we carry out at the Pirque Agroecological School (EAP) is producing goat milk and cheese. We have a livestock of 120 adult goats and 20 spare baby goats that are 100% Saanen breed. As for our facilities, we are equipped with a goat stable, fields for grazing and a dairy where we manufacture our own products. The Saanen breed is known as a dual purpose goat due to the fact that it can be used for both milk and meat production. Originally from the Saane Valley, located in Switzerlands Canton of Bern, these goats have been spread out around the world since 1893. Today they are considered the most frequently bred dairy goats, living in relatively large herds and adapting well to mechanical milking systems. Chart Characteristics of the Saanen breed. White-coated animal with delicate skin and pinkish mucous membranes, although some goats do have black spots on the udders and ears. Very mild tempered and adapt well to stables. Because of their light coloring they do not endure long periods of sun exposure. Their size can vary, since breeding practices differ in different countries. However, they are generally tall and heavy animals, ranging from 70 to 90 cm in height and weighing between 60 and 75 kg. Although male offspring destined for meat production are born boney, they easily gain weight. They adapt extremely well to mechanical milking systems due to the shape of their udders. This allows for numerous goats from the same herd to be easily managed. The average rate of offspring per birth is 1.8, although this data can vary depending on the selection of breeding goats. Their sexual behavior depends heavily on the seasons and whether. In countries with continental climates, where temperatures remain constant and there is abundant luminosity, the percentage of female anestrous periods (sexual inactivity) decreases, providing conditions for enhanced breeding.

 Lactation periods are quite long, ranging from 270 to 280 days. Depending on the goat management, daily milk production can range from 2 to 6 liters, with a fat content of 3.5%. GOAT MANAGEMENT All animal breeding must begin by identifying production objectives. For goats, we have the following options: dairy goats, meat goats, dual purpose (meat and dairy), hide and fiber, or fertilizer. Once we have determined the activity we can begin organizing and managing the goat herd. 1. Dividing the goat herd Different categories exist in order to divide the herd, depending on age, sex and function:

Category Doe or Nanny Buck or Billy Kids or Yearlings

Description Female goat that has given birth. After six years her milk production begins to diminish. Male goat that has not been castrated. Stud. Young goats of either sex from birth until the weaning period when they begin to feed more on fodder than on milk. Female adult that has not yet given birth. Weaned male that has not been castrated but still not ready for reproduction. Castrated male goat.

Open Doe Buckling Wether

Dividing our herd into categories eases all organizational aspects related to reproduction, breeding and exploiting the goats. At EAP, we divide the does from kids, and the bucks from the bucklings. The does are kept in the main stable while the kids are kept in a secondary stable until they are one year old. The bucks are kept in a separate area specifically set aside for them.

2. Health Like all animal care, the health of the goats should be dealt with a PREVENTATIVE manner. The best way to ensure this is through constant care and cleanliness of the animal and its environment. At EAP, the goats are not vaccinated, rather treated once a year for parasites. One way to prevent disease is learning to identify a sick goat from a healthy one by observing their behavior (sick goats tend to display unusual behavior). This way we can take quick action to treat the sick goats, preventing the disease from spreading. Affected area Behavior Healthy goat Sick goat

Maintains close contact Abandons the rest of the with the rest of the herd to look for places herd, displays energy to lie down and hide. and only lies down to ruminate or sleep. Shiny and robust fur. Fur becomes dull, falls out easily and sometimes the skin beneath begins to flake.

Hair

Eyes

Body Condition

Lively and brilliant with Sleep can begin to pink mucous develop in the eyes and membranes. mucous membranes take on a pale or yellow color. Displays normal, active Decreased energy and behavior and healthy weight loss. weight. Most of the time is Eats little spent eating and ruminates. ruminating. and hardly

Eating Habits

Most common goat illnesses:

Parasites: Both interior and external parasites can affect goats, causing much harm if not cared for properly. The most frequent symptoms include weight loss and an overall decline in the animal s energy and normal behavior. There are many medications to combat parasites. However, the most important factors to keep in mind include treating the animals according to the time of year, their present condition (young pregnancy, mature pregnancy, already a mother, etc.) and the accessible resources to treat them. Brucellosis: This bacterial disease can be transmitted to humans (zoonosis), causing remittent fever. In goats, it frequently causes abortion or fatal birth defects that kill the newborn a few days after birth. This is why brucellosis must be caught and treated prematurely. In order to control this disease, blood analyses are performed and if sick animals are discovered they must be eliminated from the livestock. This is the only way we can combat Brucellosis. Enterotoxemia-pneumoenteritis: Extremely common diseases in newborn goats. Is is characterized by abundant diarrhea followed by death. This is why a vaccination is administered to the mother while pregnant, so as to pass on the defenses to her kids when feeding on colostrum. Ecthyma (warts): This viral disease hinders the growth of kids, who receive a vaccination one month after birth (the one and only during their lives). The goats may still get infected later on in life but with less severe lesions. Coccidiosis or Cocci: An internal parasite that destroys the lining of the small intestine causing severe diarrhea and eventually death if not treated. Kids are more susceptible to death. This parasite tends to live in damp and small corrals with little ventilation. The best method of preventing coccidiosis is to improve hygienic conditions of the corral installations. Foot rot: Most frequently seen during the rainy season, this fungus infection can cause lameness in the hoof. It usually occurs due to the lack of hoof trimming or living in wet pens for an extended period of time. Prevention methods include trimming the animal hoofs at least twice a year. Mastitis: The inflammation of the udders due to a variety of causes, including bacteria, insects, rough handling, careless milking practices, etc. Mastitis begins to display symptoms once it is already in an advanced stage. Though all treatment involves

general antibiotics, depending on the severity of the case, a local injection in the udder may be necessary.

Mineral deficiency: In some breeding areas the earth does not provide the minerals goats need (iodine, magnesium, copper, etc.). This problem is solved by placing mineral blocks in the corrals and, in severe cases, mineral injections are administered.

At EAP, our goats are healthy and do not require a constant vaccination program. The governments Agricultural and Livestock Service (SAG) carries out annual inspections and takes blood samples, testing for salmonellosis, brucellosis and other diseases. Fortunately weve never encountered a problem with these illnesses. In order to prevent outbreaks of mastitis at EAP we take the following precautions: a. Thorough cleansing of the udders with water at a temperature of 35C. This is followed by drying the udders before milking. b. Adhering to adequate milking procedures with the standard equipment made for this purpose, always taking precautions to never over milk. c. After milking, the goats undergo what is called a teat dip, procedure that consists of immersing the udders in a mixture of iodine and alcohol, forming a protective film that seals the teat openings and prevents contamination. 3. Feeding Many people think goats are harmful to the environment since they eat a large variety of vegetables, plants, leaves and flowers. However, these animals select their food with care, eating the most digestible and nutrient rich parts of plants, whether fodder or wild plants. This is due to the fact that goats require high levels of nutrition in relation to their small size and the large quantities of milk that they produce. Our goats are secluded to stables during Chiles winter months from May until September, mostly feeding on alfalfa bundles and almond shells. In spring, their feed is complemented with fresh pasture, which they consume directly from the fields within the EAP installations until March and April. Our goats also receive a protein and energy complement and certain vitamins necessary for their development. Goats require less water intake than other livestock, such as cows or sheep. However, this does not mean water is a minor factor in their feeding. It is necessary to keep a trough in the grazing areas so the

goats do not drink from stagnant water sources. Like all animals, they require fresh, clean water. Types of food Browse, herbaceous plants and pasture/leguminous plants: Browse refers to the edible parts of woody plants, in other words, leaves, trunks, shrubs or brush. Herbaceous plants are the weeds that sprout up between grasses. Fodder provides a major part of the nutrients required for maintaining a healthy goat. It is crucial to know the nutritional importance of fodder in order to complement it when necessary. Generally, fodder collected in August is low in phosphorus and salt levels and contains little vitamin A, calcium and other important minerals. Hay and roughage: Hay from quality pasture or leguminous plants is an excellent source of highly digestible nutrients. Cottonseed meal is also popular roughage used to feed goats. Silage and roots: Silage is mainly used for dairy goats but it is not as common as hay. These animals enjoy eating roots and vegetables, such as carrots, beets and cabbage, which should be supplied in the same proportion as the silage, since the latter contains large amounts of water. The roots should be cut into small pieces. To avoid strange tasting milk, it is recommended to supply both feeds four hours before or after milking. Energy feeds: The most common energy feeds include corn, oats, barley, sorghum, wheat and their sub-products and weeds. The amount fed depends on the production demand. For example, a dry doe does not need an energy complement while a lactating doe requires abundant energy from food. Protein feeds: The most used protein feeds include soybean paste and cotton flour. Other possibilities include coconut paste, peanut paste, sunflower seed paste and canola flour. Salt minerals: The does require a constant supply of mineral salts. To supplement this need, salts can be added to their diet, preferably mineralized salts with plenty of phosphorus. If the does do not consume salt, they will most likely begin to eat earth and chew plastics, papers, poles, wood, etc.

According to Chiles National System for Certification of Organic Products, goat management must adhere to the following regulations for kids: a. Kids must be weaned 60 days after birth. b. Their feed must consist of their mothers milk or, in emergency cases, be substituted with organic cow milk. The regulations for adult does are as follows: a. They must graze in fields certified as organic. b. They can be administered mineral and vitamin supplements only when these substances do not come from a synthetic origin. c. They should eat a portion of dry pasture or hayed pasture, but the latter must not exceed 60% in relation to the former. d. They can be fed seeds from plants such as corn, cotton, oats, barley, among others, only when these are certified as organic. Chart Healthy and nutritive eating habits consist of the following: Leguminous plants: Alfalfa Dry pasture Fresh pasture Seeds: Corn, oats and barley Proteins. Fiber and other nutrients. Fiber, water and proteins. Energy.

A good diet is the most essential factor in raising a strong, healthy and productive doe. Good nutrition guarantees around 60 to 70% of successful exploitation. Therefore, it is recommended to accommodate the nutritional needs of the animals depending on their physiological state (pregnant does, newborn kids, growing kids, etc.). Feeding advice in accordance with the goats condition: Review the conditions, types of food and quantities based on to the situation Condition Does in lactation Recomendation After parturition, the does should progressively be fed more. During this phase, the nutritional demands are higher, forcing the doe to use corporal reserves. They should be fed lower quality fodder with higher nutritional concentration. The amount should

Dry does

Kids

Female replacements

correspond to 2.5 kg of dry material per day, per animal. Depending on the type and quality of the fodder, and the size and condition of the doe, she should receive from 0.5 to 1 kg of protein during this period, along with a prepared mixture of mineral salts. They should be fed 60-120 g. of colostrum beginning as soon as possible. A kid can consume 0.75-1 liters of colostrum per day. During the lactation phase, free feeding should be allowed for 60 days. Afterwards, they should be allowed to eat pasture little by little. Beginning around the 4 to 6 month period, the animals should eat good fodder and high quality hay. They should also have access to an open space where they can run around and exercise. If the fodder is good, 250g of grain per day is more than enough. If the fodder is low quality, the animals might need 500-750 g per day of grains like corn, wheat and oats.

4. Kidding The females can enter heat year round. Hence, the manager must decide the time for breeding. Ideally, all the pregnant does in the herd should give birth around the same time so as to maintain synchronization. The advantage of this is that the births will be anticipated and the kids will be raised together. In order to accomplish this, the doe and the buck must spend 45 to 60 days together and afterwards be separated. At EAP, we breed the does twice a year. During this process, we divide the does into two groups, alternating the presence of two bucks at a time. The process is carefully performed so as to avoid breeding a daughter with her father, since mating within the same blood relationship deteriorates the breed. It is always a good idea to breed with new blood and take advantage of the males characteristics.

At EAP, the reproducing bucks are used as studs during 3 to 4 years, depending on the amount of females in the herd and according to the reproduction program. To clean the blood, the reproducing bucks can alternated with a different buck or completely new buck can be introduced into the herd. As for the does, they are ready to be bred once they are one year old and reach a weight of 28 to 30 kilos. They can have a litter of 2 or 3 kids. It is not recommended to breed very young does, even if they have entered heat (anywhere from 4 to 7 months of age). This may ruin the reproductive life of the animal. Normally, the does are ready to breed once they reach a weight of 28 to 30 kilos or are one year old. Some sure ways to know if the doe has entered the gestation period: After three weeks of being with a buck the doe does not display evidence of heat. After six weeks the vulva enlarges. After 12 weeks (three months) her abdomen is clearly swollen. Gestation process The gestation period lasts approximately five months (between 150 and 160 days). It can sometimes be shorter in cases where multiple offspring are expected. The first time a doe gives birth it can only have one offspring, as opposed to older adults who can have two, three and even four. Drying the milk flow of pregnant does Drying the milk flow of does is suggested once the doe reaches three months of pregnancy. This practice ensures that the doe recuperates lactation and produces colostrum for her new offspring. The doe will also have more time to prepare for the parturition and the offspring will grow up healthily. One way to perform this process is to milk every other day during a week and then cease milking. The drying is produced quicker if food and water rations are reduced for one or two days, making sure not to harm the offspring. Another method is to keep the pregnant doe away from milking areas so as to avoid any stimulus of producing milk. Parturition management Most pregnant does display symptoms that allow us to determine if they are near parturition. The following are some indications:

 Thick yellowish secretions in the vulva. Three or four days before the parturition the udders increase in size. One to two days before parturition, pregnant does become uneasy, tending to gaze every now and then at the sides of their stomachs. They also lie down and stand up rapidly, displaying evident anxiety. Their breathing becomes agitated, they lick themselves more than usual and try to kick their stomachs. Large dimples appear on both sides of their rear end. All pregnant does on the verge of parturition must be kept together in calm environments, separated from the dominant does. When the does are on the verge of parturition, the following precautions should be taken to ensure minimized offspring mortality during the first week of life: The corral for the new offspring must be prepared properly. It is essential that it be a dry area within or near the corral where the mother are kept. The kids must stay inside the corral while their mothers graze in the fields for at least the first 20 days of life. One week before parturition, the does must have their tails trimmed in order to avoid the sticking of blood and other deposits from birth, which continue to flow out of the mother for two weeks following parturition.

We must also take advantage of this time to trim the hoofs of the females. This way we can avoid problems with hoof infection.

Care for the doe during and after parturition Generally, the does give birth at night when there is more environmental tranquility. During the parturition, the animal must be left alone. As the parturition evolves, contractions become more continuous and a bag with water will eventually appear from the vulva. This should break on its own, indicating that the parturition channel has opened. Most does lie down to give birth. If the doe has not completed giving birth between 30 minutes to an hour after breaking the bag with water, it means she needs assistance. In

some instances, the bag will break inside the doe. Abundant liquid comes out of the doe will indicate if this has happened. In normal parturitions, the offspring can either come out by the head or feet. If the newborn comes out in a wrong position we must accommodate it into a normal position without excessive force, pushing inward during the contractions. Keeping in mind there may be more than one offspring, we must be careful not to mistake the feet of two kids while assisting in the parturition. When the kid is born, we must wait at least half an hour to verify if there is another offspring still inside the mother. If there is more than one, the time period between births can range from 5 to 20 minutes. If the offspring is born suffocated and the doe cannot to do anything to help, we must thoroughly clean the offsprings nose and hang it from the hoofs, moving it up and down until all the liquid is removed from its lungs. Massaging the offsprings ribs back and forth can also stimulate the lungs and aid in this process. After the normal or assisted parturition, we must pay attention to the does motherly instincts. Licking the offspring and stimulating it to stand and feed from the udders are normal signs. However, some mothers do not automatically recognize their offspring, in which case it is a good idea to tie the two together with a rope for two or three days, until the mother accepts her kid. We should also pay attention to whether or not the mother has expelled the placenta, which generally happens a half hour to an hour after the parturition. If two hours go by without expelling the placenta it is considered to be lodged or retained inside the body. Dislodging the placenta requires a special treatment and it should never be taken out forcefully. The newborn kid will usually stand after 10 to 30 minutes following birth and will look for a way to feed from its mother. We must make sure that the offspring feed from the colostrum at the latest four hours after birth. Chart Colostrum is a fluid discharge that mammals release during the first hours following parturition. Different from milk in its thick consistency and yellowish color, it also acts as a laxative for the offsprings meconium (first fecal excretion). The most important aspect of

colostrum is that it provides the antibodies newborn kids need, assuring immune protection against microbial aggressions during the first hours after birth. If the newborn does not receive colostrum from its mother, due to her death during parturition, mastitis, etc., a substitute must be provided by another doe from the herd that gave birth the same day. In situations where the mother rejects her newborn, breastfeeding can also be simulated with a babys bottle. This is not uncommon for mothers to display little interest in their offspring. However, some mothers end up adopting kids that are not their own. It is not advisable to breed the doe again until 3 months after giving birth. This time period is given so she can fully recuperate. 5. Raising kids During the first three to four days, the kids should be with their mothers all the time in order to consume as much colostrum as possible. Beginning on the fourth day and until three weeks of age, they should drink from one to one and a half liters of milk a day. This consumption can occur in two doses per day. Beginning the second or third week they should be kept in separate corrals and begin to eat hay, grain or branches from woody trees. After two months they should be given the same amount of milk, hay and grains. Also, this is a good time to begin letting them out of the corral to graze in the fields where they can feed freely on mineral salts. After four months the males and females should be separated. While the weaning can be safely achieved after five or six weeks of age, it is usually done after three or four months. When the weaning period comes closer it is a good idea to add lukewarm water to the kids diet, lowering the stress of this process. When commercially managing goats, weaning is performed the first day. If the offspring are male they are killed and sold for meat due to the fact that they are not economically profitable. At EAP, however, we wait at least two months to wean the kids, avoiding problems with mastitis (due to retaining milk) and allowing them to grow up healthy. On the other hand, we have noticed that keeping a mother

together with her kids provides good conditions for milk production, not only in quality but also in quantity. Once weaned, the kids are separated from their mothers but kept in a next door corral until they are one year old and prepared for breeding. Then we join them with the rest of the adult herd, which is divided into two groups depending on the month the doe will give birtheither August or May. The point of taking this measure is to maintain milk production year round.

GOAT MILK PRODUCTION Here at the Pirque Agroecological School we only specialize in raising and breeding dairy goats. They produce approximately two liters of milk a day from only one milking session, although ideally milking should be performed twice a day. We avoid milking the doe the first five days after parturition since this is the time in which she feeds her kid colostrum, essential for the kids growth. After five days and during the following week she is milked only a third of her normal production capacity, leaving the rest for her kid to feed on. During the following month she is milked for only 50% her production capacity and afterwards we gradually begin the weaning process. Milk is elaborated through a complicated process that takes place in the mammary gland. It is produced by elements that come from a synthesis and filtration of the blood capillaries. Five hundred liters of blood within the animal are required to produce one liter of milk. Goat milk is of equal or higher quality than cow milk, depending on the factors under which the milk is analyzed. Its characteristics differ in taste and functionsit is sweeter than cow milk and has special properties that benefit babies, children and the elderly. Milking process a) Before milking Cleanliness and tranquility for the doe are two great secrets for producing high quality milk. Since stress can induce low performance, it is very important to not rush or yell at the does. Also, neither bucks nor any other animal should be allowed into the milking parlor while milking this will make the does nervous.

It is advisable to always milk the does in the same place and at the same time. If the area is not clean, flies can cause infection and interfere in the process. During the first minutes of milking, the does produce a hormone that serves to stimulate milk production. Since this hormone is produced for a very short period of time (around 5 minutes), it is advisable to milk the doe as fast as possible. It is essential that the milkers thoroughly wash their hands before milking. This measure is taken to avoid contaminating the milk and propagating diseases from one doe to another. In order to milk a doe, it is always important that she is healthy and clean. b) Milking procedure Cleanse the udders and teats with clean water, preferably lukewarm. Make sure to dry the udders and teats, never leaving them damp. Gently massage the udders in a downward and constant movement. Delicacy is one of the main factors that will determine a higher production of milk. c) After milking After milking, submerge the does teat in water or, better yet, in water mixed with a disinfectant. Put the milk in a clean bucket, which must be washed out as soon as it is no longer being used. It is best to leave the buckets drying face down. Also, the towels used to dry the udders and your hands should be frequently cleaned in boiling water. At EAP, we carry the milk from the milking parlor to the dairy in aluminum barrels. OUR DAIRY The Foundation has one dairy that functions year round. Primarily dedicated to the elaboration of goat cheese, it also produces a small quantity of cow cheese during June, since the goats do not produce much milk during this month. The dairy produces 18 varieties of cheese that are divided into the following two groups: soft pressed cheeses and all others that age from 18 to 25 days at 18C with a humidity level of approximately 80%. Chart

Types of cheese made at EAP Crottin Of French origin, this cheese is made in a round form and has a spicy taste. Elaborated from goat milk, its weight is no heavier than 150 gr. with a diameter of 5cm. and a height of 4cm. It is usually eaten fresh but can also undergo a one month treatment to last longer, in which case a white moldy rind is formed around the cheese. It is custom to season this cheese with aromatic herbswe use green onion, chives or pepper. It has a total fat content of approximately 45%. Feta cheese This cheese is typically eaten in Greece, Turkey and Bulgaria. Very traditional in these parts of the Mediterranean, its origins date back to Classical Greece. Feta is an extremely white cheese with no rind and is usually sold in small square or rectangular portions. Its consistency is solid but flexible and its taste is a bit salty with a pinch of aciditygoes very well with salads. It has a total fat content of 43%. Camembert This is one of the most famous cheeses in the world. It was elaborated for the first time in Normandy, France, in 1791. Its consistency is soft, sticky and uniform and its taste very unique, caused by the Penicillium fungus used in its production. When not being consumed, it should remain in its wrapping, since this cover allows the fungus to breathe, keeping the cheese in an optimum state of quality. It is sold in units of 100 gr. each. Brie Similar to Camembert, Brie has a white semi-spongy but crusty covering, produced by the Penicillium fungus, which also gives this cheese its very special taste. Brie combines well with fruit and jams and is used frequently in deserts. It can also be eaten along with a variety of other high quality cheeses. It is sold in units of 150 to 180 gr. Lactic cheese Acidic and sticky, this cheese is elaborated entirely with goat milk. It is ideal for cocktails, salads, bread and crackers. It is very versatile, although it needs refrigeration to be kept fresh. This cheese is developed slowly, going through a process that lasts around five days. It can be aged at a temperature of 18C, and then exposed to air in order to remove the rind. At EAP, we elaborate this cheese in the following varieties: natural, covered in merkn (smoked ground pepper) or oregano, and marinated in olive oil and other spices. Queso fresco

This is a fresh, soft pressed cheese that, apart from being curdled, contains lactic properties and essences. It is light, consistent and fine tasting. Though it can be eaten 24 hours after elaboration, it should be refrigerated for later consumption. As a queso fresco (fresh cheese) it lasts up to a week, after which it is considered a semi-aged cheese. At EAP, we elaborate this cheese in the following varieties: natural, olive, pepper, chive, oregano and merkn. Quesillo Similar texture as the queso fresco but with the difference that it is not pressed. Its basic elaboration consists of curdling milk with salt. It is commonly eaten by people on a diet and goes very well with salads and fresh foods. As with the queso fresco, quesillo requires refrigeration. Aged goat cheese This is an aged, greasy cheese with the incomparable taste of goat milk. Its edible lifespan lasts six months, during which it can either be kept at room temperature (continuing the maturing process) or refrigerated (in this case, it should be taken out of the fridge an hour before serving in order to maintain the cheeses organoleptic characteristics). We elaborate this cheese in several varieties, including natural, with red peppers, oregano and merkn. Ricotta Ricotta is a white colored lactose derivative, physically similar to queso fresco. This is a thick and grainy cheese, somewhat dry with a mild taste but it sometimes has a sour pinch. It is frequently prepared and seasoned as fillings for pasta; in baking, it serves as an ingredient for tarts, pies or cakes; and many people enjoy eating breakfast with ricotta, spreading it on toast and adding a few droplets of honey. PROCEDURE OF CHEESE PRODUCTION To see the specific recipes for individual cheeses that we make at the Foundation, review Our Cheeses. There are three essential steps in elaborating cheese: 1. Pasteurizing the milk 2. Curdling: Occurs when the milk coagulates 3. Draining whey: Extraction of the whey left in the milk 4. Aging: Microbial process that transforms the curdled milk
1. Pasteurizing the milk

Pasteurization is an operation that relies on heat to destroy pathogenic microorganisms and left over germs in certain food products. It is used for hygienic purposes or for conserving foods, while preserving the majority of the products physical, biochemical and organoleptic characteristics. Slow pasteurization: This is the process we use at EAP. It consists of heating the milk at temperatures of between 62 to 64 C during a time period of 30 minutes. The milk is heated in stainless steel jacketed tanks (double walled) that vary in size, usually from 200 to 500 liters. Steam produced in between the walls of the tanks heats up the milk, which is shaken every now and then by a mechanical devise with the aim of unifying the contents. Slow pasteurization is adequate for processing anywhere from small quantities of milk up to 2,000 liters a day. In other circumstances, this method should not be used. Flash pasteurization: Also called High Temperature Short Time processing (HTST), this treatment consists of heating the milk at temperatures of 72 to 75C during a time period of 15 to 20 seconds. The milk is forced between metal plates or through pipes heated on the outside by hot water. Sliding over metal sheets, the milk begins to form thin layers of about 1 millimeter thick. In industry production, flash pasteurization is used for its efficiency. It eliminates 99.5% of germs without altering natural characteristics of the product, particularly the taste. This method is used for large quantities of milk, hence involves a complex and advanced mechanical structure, which in turn is more expensive. At EAP, our standard practice involves allowing the recently pasteurized milk to cool down until reaching a temperature of 35C. Since this is quite a slow process, we speed it up by applying what is known as a bain-marie, which shoots cold water through a circulatory system already incorporated into our 500 liter milk tubs. Lactic fermentation This is the most common practice for elaborating soft cheese. It also happens to be the oldest form of cheese production since it is a natural process that occurs due to the lactic bacteria that live in milk. This type of bacteria reacts with the lactose (the sugar in milk), decomposing it until converting it into lactic acid. Identified and isolated, this specific bacterium has been commercialized as a fermentation agent for direct milk culturing.

Lactic acid is freed little by little, progressively increasing the milks acidity. When the acidity level reaches 4.6, the liquid mass coagulates and precipitates. In our dairy, in order to generate an effective coagulation, acidity levels begin with a ph of 5.2 (55-60 degrees dornic). Lactic coagulation depends on the following elements:

The amount of time and conditions of storage, which directly affect the bacterial populations and hence the production of acid. The type and amount of bacteria that live in the milk. The temperature of the environment, which increases or decreases the bacterial population. The presence of antibiotics or antiseptics that can destroy bacteria. The bacterial population varies from one instant to the next. Therefore, it is preferable to use milk during the first hour after milking and not mix milk produced on different days, given that its composition is not the same.

The curd obtained from lactic coagulation presents the following characteristics:

Friable: Breaks up easily. Permeable: With lots of whey. The curds do not contract very much. Very humid.

Lactic fermentation is very important for controlling undesired bacteria that tend to be responsible for premature inflation in cheese. It allows efficient draining of whey, prevents other undesired fermentations and is crucial for the aging and development of taste, apart from definitively influencing the texture and coherence of the cheese. Adequate acidification proves to be an essential stage in making goat cheese, influencing the rest of the steps that follow. Rennet Rennet derives from the stomachs of young ruminants that still feed on milk from their mothers. Vegetable rennet also exists, extracted from plants and other microbial sources. The main enzymes that cause rennet to react are called pepsin and chymosin. These enzymes act on protein structures when they reach a determined temperature, forming a type of net that retains the majority of lactic solids, fat globules, minerals and whey. The speed and capacity of rennet are influenced by the following factors:

Acidity of milk: The rennet reacts in a slightly acidic environment. Amount of rennet: The amount of milk can range from 2,000 to 15,000 times the amount of commercial rennet with a strength of 10,000 (in other words, 520 mg/l of chymosin; the strength is measured in liters of curdled milk with 1 liter of rennet in 40 minutes at 35C). Temperature of the milk: The optimum temperatures range from 35 to 43 C. It heavily decreases at 20C and becomes inactive once reaching 5C or on the upper extreme, reaching 60C. Calcium presence: Calciums soluble salts assist the activity of rennet. The amount of soluble nitrate in milk affects its curdling. If there is too high a level, it will protect the casein particles that prevent curdling. This explains why colostrum cannot be used to make cheeseit has an elevated concentration of these salts. It also explains why the pasteurization of milk for elaborating cheese must be performed adhering to the following methods: o At 62C during 30 minutes. o At 72C during 16 seconds.

Draining whey This process consists of draining the liquids produced during the coagulation. The amount of whey and its composition vary depending on the kind of cheese that is being made. Likewise, these factors depend on the kind of curdling process that the milk has undergone. This stage comes primary to the elaboration of cheese because it is intimately related to the quality and consistency of the final product. The following factors favor a successful draining of whey:

Room temperature: The lower the temperature, the longer the process takes. It is important to maintain room temperature during the entire process, especially when introducing the curds into molds. Acidity: This is extremely important for elaborating mixed cheeses that combine lactic and rennet fermentation. Many of the cheeses produced at EAP are made in this manner and do not require mechanical intervention, except for turning the cheeses. This allows the correct amount of acidity to collect in the cheese and accompany a successful draining process. However, when too much rennet prevails, the acidity levels multiply. This makes the substance crumbly and difficult to perform the necessary turning motions.

Draining goes hand in hand with how the milk is curdled. The following descriptions display the one draining procedure for each curdling method: Lactic fermentation: Draining begins spontaneously when the curd is introduced into the molds and due to its own weight the substance gets compressed, eliminating the left over liquid with a considerable loss of minerals, especially Calcium and Phosphate. The temperature acts in a positive way because it favors the bacterial activity and therefore the production of curd. The draining speed notably slows down at 20C and completely stops at 10C. Rennet: A mechanical draining devise is needed for this procedure due to the characteristics of the type of curd produced. The curd must be cut and kept for a while at a certain temperature previous to introducing it into the mold. For this procedure we use a device called a lyre, named after its resemblance to the musical instrument. Cutting the curd multiplies the amount of sides from which the mass can leak but this process is also usually accompanied by shaking to ensure straining as much whey as possible. Higher temperatures also contribute to achieving this effect. Curds from mixed fermentation (lactic and rennet): This is the system we use at EAP. The majority of our production falls under what is considered French style goat cheese, which is made from mixed curds. There are two ways to obtain mixed curds: Allowing the rennet curds to naturally become more acidic, gradually acquiring the characteristics of curds made by lactic fermentation. Adding rennet to the milk while undergoing lactic fermentation, which accelerates the curdling process (this is the system implemented at EAP). The curd displays characteristics from both types of procedure but due to eliminating certain minerals, the paste can crumble, which means this is not a good method for elaborating large cheeses. Since we do not produce cheese on a large scale at EAP, we have chosen this system with the objective of making many different types of cheese.

The role of Calcium is essential in the presentation of cheese, since it functions as an agglutinating agent of the protein groups from milk or from caseins. Phosphate calcium groups together the protein micelles and therefore the amount of this mineral is directly related to the strength and body of the cheese. The acid produced during lactic fermentation dissolves the phosphate calcium links, which are then

eliminated during the draining process. This explains why cheese has different shapes and sizes depending on the way it is elaborated. Small cheeses belong to the lactic fermentation group while large cheeses belong to the rennet group. Aging Aside from cheese meant to be consumed in the days following production, the rest undergoes an aging process. This stage influences the composition, appearance, consistency and taste of the cheese. Aging is a complicated process that has yet to be entirely explored by cheese producers. However, we can detail three fundamental compounds affected by aging: Lactose: This fermentable sugar transforms into lactic acid during the aging process due to bacterial reactions. Unlike proteins, lactose plays an extremely important role when determining the soft consistency of cheese. Fat: While there is still not much certainty as to what role fat plays during the aging process, we do know a couple scientifically proven facts. For example, skimmed milk produces cheeses that age very quickly and less fat content in milk increases the danger of developing microorganisms that damage the product. Also, the influence of fat on the aroma, quality and originality of different cheese is unquestionable. Caseina: This is the most affected during the aging process. It relates directly to the consistency, aroma and taste of the cheese. The combination of different microbial enzymes degrades the casein into different compounds, a process known as proteolysis. Degrading the casein is more important in qualitative terms than in quantitative. For example, it has been proven that casein only acts on 25-30% of the total protein in soft cheese. The presence of acidity slows down the entire enzymatic process of microorganisms during aging. For this reason it is important to be able to neutralize acidity. The following methods display two ways to neutralize acidity: Superficial inoculation of Pennicilium yeast and mold (Candidum, Album or Glaucum), which consume lactic acid in their metabolism and diminish acidity. Such a process occurs with Camembert and Brie. Scattering on the surface a vegetable coal that contains potassium. This will neutralize acidity.

The following factors affect the aging of cheese:

The temperature at which the type of bacteria best develops. The relative humidity of the air and the humidity of the cheese when aging. The ventilation of the aging room must assure a good level of oxygen for the microorganisms. Incorrect ventilation will produce a typical ammonia smell. The acidity: It is crucial to keep in mind that bacteria need a neutral environment to develop but mold and yeast need an acidic environment. Salting the cheese is also crucial to avoid undesired bacteria, slightly drying the surface and forming a salt scab. There are two ways of salting. One involves brine and the other entails adding dry salt to the curd after draining. Infections are avoided because of the scab formed on the surface of the cheese, formed by the brine.

It is important to emphasize that all our cheeses are completely natural. None contain any sort of preservative, stabilizer, artificial flavoring or coloring. This means that once a client buys our cheese, it continues its natural aging process. Commercialization Our program for producing cheese adheres to a calendar that lays out our sales rotation. For example, while Feta cheese does not receive much demand, our Crottin, lactic cheese and quesillo are very sought out on the market. We also keep in mind the demand for different products according to the season: During the summer, quesillo has a high demandused frequently in saladswhile the consumption of Camembert and Brie is more pertinent to winter months.

Highlights Our cheese is certified by the Metropolitan Environmental Health Service (Sesma). This means that we have government authorization to produce and sell cheese. This regulation is particularly related to methods of pasteurization, dairy asepsis and sanitary regulations. We are presently in the process of gaining Hazard Analysis Critical Control Point (HACCP) certification. BIBLIOGRAPHY

Sistematizacin experiencia educativa Escuela Agroecolgica de Pirque Gua de Produccin Caprina: www.formosa.gov.ar Gua para el manejo sanitario y reproductivo de las cabras: www.pesacentroamerica.org Alimentacin de caprinos en pastoreo y/o estabulacin: www.angelfire.com La cabra: www.sra.gob.mx De la asociacin uruguaya de tcnicos en lechera www.portalechero.com Portal sobre quesos, cabras y ovejas. www.capraispana.com