Goats produce about 2% of the world’s total annual milk supply. Some goats are bred specifically for milk. If the strong-smelling buck is not separated from the does, his scent will affect the milk. Goat milk naturally has small, well-emulsified fat globules, which means the cream remains suspended in the milk, instead of rising to the top, as in raw cow milk; therefore, it does not need to be homogenized. Indeed, if the milk is to be used to make cheese, homogenization is not recommended, as this changes the structure of the milk, affecting the culture’s ability to coagulate the milk and the final quality and yield of cheese.
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