MANUAL OF ARTISANAL GOAT DAIRY PRODUCTS

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The book explores the nutritional benefits of goat milk, highlighting its similarity to mother's milk and its digestibility compared to cow's milk. It emphasizes goat milk's richness in essential amino acids and fatty acids, making it suitable for those with lactose and casein intolerances. The text addresses the challenges of microbial degradation and the importance of pasteurization and proper processing. It aims to guide small and medium-sized producers on good manufacturing practices to enhance both the nutritional quality and economic viability of goat milk products.