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Goat milk bath oil
Goat milk soap
Simple goat milk soap http://fiascofarm.com/recipes/soap.htm
Goat Milk Honey Soap http://www.goatconnection.com/recipes/view_recipe.php?id=482&recipe_title=Goat_Milk_Honey_Soap
Affinage in Context http://www.dbicusa.org/documents/Affinage%20Discovery%20Session%20Report.pdf
Aging Cheese at Blue Mount Dairy http://babcock.wisc.edu/sites/default/files/artisan/art_bleumont2.pdf
Changes in goat milk composition during lactation and their effect on yield and quality of hard and semi-hard cheeses (research abstract) http://www.luresext.edu/goats/library/fekadu2005-1.html
Cheese Aging in France http://www.dbicusa.org/documents/Cheese%20Aging%20in%20France.pdf
Excellent 22 page report of her trip to France where she studied small, on-farm cheese operations. A great resource for those setting up small cheese plants.
Dairy goat products in the Netherlands and Germany http://www.dbicusa.org/documents/Dairy%20Goat%20Products%20in%20Germany%20and%20Netherlands.pdf
Effect of Goat Breed and Milk Composition on yield, sensory quality, and fatty acid concentration of soft cheese during lactation (research abstract) http://www.luresext.edu/goats/library/soryal2005-1.html
Effects of stage of lactation and aging on functional properties of goats' milk Cheddar-and Colby-like cheeses (research abstract) click here for PDF
Goat Milk Cheese Manufacturing http://www2.luresext.edu/goats/library/field/zeng04.pdf
Making cheese (with pictures) http://www.ces.ncsu.edu/chatham/ag/SustAg/farmphotonov2105.html
Making and Aging Mediterranean Cheeses http://www.dbicusa.org/documents/Mediterranean%20Cheeses.pdf
Making Goat Cheese (Langston University) http://www2.luresext.edu/goats/library/field/zeng04.pdf
Making goat feta in Greece http://porcinichronicles.blogspot.com:80/2007/08/homemade-raw-goats-milk-feta.html
Making Parmigiano and Reggiano Cheese In Pegognaga, Italy http://www.dbicusa.org/documents/Parmesan%20Report.pdf
Market Directory 2007 for goat cheese http://www.cheesemarketnews.com/marketdirectory/manufacturer/goat.html
Mini Dairies in Israel http://www.dbicusa.org/documents/Mini%20Dairies%20of%20Israel.pdf
This report shows small farm-stead cheesemaking facilities in Israel, with lots of pictures
Partners for global dairy developement: Honduras http://www.dbicusa.org/documents/Honduras%20Report.pdf
Predictive models for goat cheese yield using milk composition http://www.luresext.edu/goats/library/zeng2005-1.html
Quality Assurance from milk to processing http://www2.luresext.edu/goats/library/field/Zeng05.pdf
Sizing Down in Spain and Portugal http://www.dbicusa.org/documents/Cheesemaking%20in%20Spain%20and%20Portugal%20.pdf
Specialty Cheese Making and Aging in Switzerland http://www.dbicusa.org/documents/Specialty%20Cheese%20in%20Switzerland.pdf
Terra Madre 2006 Turin, Italy http://www.dbicusa.org/documents/Terre%20Madre%20Report.pdf
The Art of Cheese Making In The British Isles http://www.dbicusa.org/documents/Cheesemaking%20in%20the%20British%20Isles.pdf
Cheese Curds http://fiascofarm.com/dairy/cottage.htm
Cottage Cheese http://fiascofarm.com/dairy/cottage.htm
Queso Blanco http://fiascofarm.com/dairy/quesoblanco.htm
Queso Fresco http://fiascofarm.com/dairy/quesofresco.htm
Saint Maure http://fiascofarm.com/dairy/chevre.htm#saint
Fromage Blanc http://fiascofarm.com/dairy/chevre.htm#saint
Humane slaughter technique http://www.sheepgoatmarketing.info/news/HumaneSlaughter.pdf This site is very slow to load, because it is full of pictures, but it is an excellent resource for those who butcher their own stock.. You can purchase it in poster size in several languages.
Institutional meat purchase specifications for fresh goat http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3003291
The terminal market price for slaughter goats has risen since the late nineties, reflecting the increasing ethnic demand for goat meat. U.S. producers cannot currently meet this demand, and imports fill nearly half of the demand.
Slaughter goat sales typically show a recurring seasonal pattern: lowest prices July/October, followed by sharp rises in late fall, and highest prices of all Thanksgiving/Easter, with prices typically decreasing during the spring months and back into the doldrums during the summer.
Premium prices are paid for goats 40-60 lbs. Those 80-100 lbs. draw a lower fee, and those 80-100 lbs. draw the lowest price of all. Where people cannot get the size they want, the price levels out, but as soon as they have a choice they always pay top dollar for the 40-60 pound goats.
Pinkerton says that there are two paramount considerations to weigh when making decisions about when to sell goats.
The first is Marketing Margin. This is the difference between the final selling price/lb. and the current selling price/lb. (Example: a 45 lb. weanling might sell for $1.20/lb in July; and if he is fed to 80 lb. in November, he might sell for only $1.00/lb. The marketing margin would be -$0.20 x 45 lbs. of gain or a loss of $9.00/head by waiting until November to sell.
The second consideration is the Feeding Margin, which is calculated as the difference between the selling price/lb and the total cost/lb of the accrued gain. (Example: If the 45 lb. kid we talked about above cost 80 cents per lb of accrued gain, (feed plus overhead), then his feed margin would be $1.00-$0.80, or a gain of 20 cents. Taking 20 cents x 35 lb of gain would be a profit of $7.00 per head.
To find out whether it makes sense to do this, take the Marketing Margin plus the Feeding Margin to find the amount of profit or loss./goat. (+$7.00) plus (-$9.00) = a loss of $2.00 per head.
Pinkerton says "To make a profit in this game, you simply must manage in such a manner that you have a sufficiently positive feeding margin, so as to more than offset the near certain negative marketing margin you will encounter."
Material summarized from Pinkerton, Feeding, Management and Marketing of Slaughter Goats Post Weaning
Ag Marketing Resource Center (meat goat link list) http://www.agmrc.org/commodities__products/livestock/goats/meat_goats.cfm
Cornell University Sheep and Goat Marketing Website http://sheepgoatmarketing.info/
Goat Meat- Animal Selection Information http://www.elkusa.com/Goat_Meat_Selection.htm
Goats Slaughtered in the U.S. through 2005 http://www.luresext.edu/goats/library/databases/goat-usda.htm
Imports of frozen goat meat through 2005 http://www.luresext.edu/goats/library/databases/fas1.htm
Marketing Calendar http://sheepgoatmarketing.info/PageLoad.cfm?page=education/ethnicholidays.htm
Marketing Slaughter Goats and Goat Meat http://www.luresext.edu/goats/training/marketing.html
Pictures of live goats representing meat grade standards http://www.goatrancher.com/guide.pdf
Study: The Feasibility of Marketing Traditionally Slaughtered and Processed Meat to Economically and Culturally Diverse
Families, Food markets and Restaurants (Wisconsin Study, report May 2005) http://datcp.wi.gov/uploads/Business/pdf/2004/19046.pdf
If you want to take your extra doelings and slowly create a meat goat herd as a value-added operation to complement your dairy, you do it through breeding the right doe to the right buck.See the chart below:
G= Grade Dairy Goat B= Boer (purebred)
Frank Pinkerton, retired goat expert, stated in an e-mail 8-21-06 that Boer cross Nubian and Boer cross Alpine combinations attract considerable buyer interest at markets. He feels that the demand and price for goat meat are high enough that producers should consider raising kids for meat sales. He states that it is important that you schedule birthing to coincide with peak meat marketing periods, such as Christmas and Easter, and that you keep feed costs down. He also advises carefully considering the cost of your labor and other overhead when deciding whether to do this.
Pinkerton, Feeding, management and Marketing of Slaughter [Dairy] Goats Post-Weaning. E-mail 8-21-06
Pictures of goat meat cuts http://www.ausmeat.net/goat.html
Figuring freezer space for goat meat: 1 cubic foot for every 15-20 lb. of meat. The interior of a milk crate is about 1 cubic foot.
Sear the outside quickly to seal in juices, then cook slowly. Do not overcook. Goat meat is very lean and must be cooked with moisture. Good for soups and stews.
2011 Langston Field Day notes: Goat Cookery, Terry Gipson. http://www.luresext.edu/goats/library/field/moore2011.pdf
Minimum Nutrition requirement CP 14%, TDN 60%
Langston, Training, p. 17 of Nutrition section
“The nutritional requirements of goats managed primarily for milk production and those managed primarily for meat production are quite similar with perhaps two notable differences.
First, dairy goats are expected to milk at relatively high and persistent levels throughout a 9-10 month lactation; meat goats need only achieve a 4-7 month lactation with high initial milk flow, persistency beyond 4 months being of lesser concern.
Secondly, dairy goats are typically fed considerable concentrates (grain mixtures) to encourage maximum and persistent milk flow. In contrast, lactating meat goats are not usually fed concentrates in addition to their forage diet because the extra kid growth achieved from the extra milk may well not repay the added costs. As always, special circumstances may occasionally alter normal cost-benefit calculations.”
Frank Pinkerton, Feeding Programs for Meat Goats
4 production periods and corresponding feed requirements:
Peak lactation at 3-8 wks of lactation. Increase grain over 2-3 weeks. Milk production begins to drop after 6 weeks and continues to drop until quite low by 12 weeks, co start gradually reducing grain at 6 weeks post birthing, until only receiving hay or pasture by 12 weeks.
Flushing before breeding: BCS should be 2.5-3.5 at breeding. Flushing with grain is not needed unless BCS is less than 2.5. (Haskell)
(Material summarized from Langston, Meat goat training, p. 23-24 of Nutrition section)
Keep with mother to nurse. Offer creep feed through area with holes 5” wide by 1 ft. high for kids to enter.
Give them 16% CP creep feed, medicated with a coccidostat. It takes 6 lb. of feed to produce 1 lb. of weight gain.
Doelings usually do well on pasture or hay alone. Watch BCS. If not gaining as they should, add 0.05%-1% body weight/day of corn for each animal that is low in weight. For a 50 lb. animal, this is ¼ - ½ lb. corn per day per head.
Do the same with the bucklings, but watch their body condition score even more closely, as they must gain a lot more than doelings to reach maturity by 7 months.
This section summarized from Langston, Training, Nutrition section p. 21
Weaned at 3 months (40 lb).
Expect gain of 5 lb. per month, so they will weigh 60 lb. at 7 months of age for first breeding.
Wean at 3 months (50 lb.)
Expect gain of 7.5 lb. per month, so they will weigh 80 lb. at 7 months of age for first breeding.
(Pinkerton, Frank. Feeding, Management and marketing of Slaughter Dairy Goats Post-Weaning. E-mail from author, 8-21-2006.)
Basic Meat Goat Facts (North Carolina University) http://www.cals.ncsu.edu/an_sci/extension/animal/meatgoat/pdf_factsheets/ANS%2000%20606MG.pdf
Goat Nutrition and Feeding (slide show) from Oklahoma Meat Goat Conference 2006. http://www.oklagoats.com
Excellent overview of feeding
Jack Mauldin Meat Goat Site http://www.jackmauldin.com
Langston University E [Kika] de la Garza Web-based Training and Certification Program for Meat Goat Producers http://www.luresext.edu/goats/training/qa.html
Here is the table of contents of the training program, with hyperlinks:
General Overview (Do you want to be a goat producer?) http://www.luresext.edu/goats/training/general.html
Introduction to a Meat Goat Quality Assurance Program and HACCP http://www.luresext.edu/goats/training/mgqa.html
Meat Goat Management http://www.luresext.edu/goats/training/management.html
Goat Facilities http://www.luresext.edu/goats/training/facilities.html
Internal & External Parasites of Goats http://www.luresext.edu/goats/training/parasites.html
Biosecurity for Meat Goat Producers http://www.luresext.edu/goats/training/biosecurity.html
Marketing Slaughter Goats and Goat Meat http://www.luresext.edu/goats/training/marketing.html
Introduction To Goat Nutrition http://www.luresext.edu/goats/training/nutrition.html
Goat Farm Budgeting http://www.luresext.edu/goats/training/budgets.html
Legal Issues http://www.luresext.edu/goats/training/legal.html
Goat Reproduction http://www.luresext.edu/goats/training/reproduction.html
Vegetation Management http://www.luresext.edu/goats/training/vegetation.html
Farm Business Planning http://www.luresext.edu/goats/training/farmmanagement.html
Livestock Guarding Dogs http://www.luresext.edu/goats/training/lgd.html
Disaster Preparedness for Livestock http://www.luresext.edu/goats/training/disaster.html
Organic Meat Goat Production http://www.luresext.edu/goats/training/organic.html
Reproductive Technologies http://www.luresext.edu/goats/training/advrepro.html
Matching Forages To The Nutrient Needs of Meat Goats http://www.cals.ncsu.edu/an_sci/extension/animal/meatgoat/pdf_factsheets/matchingforagesmg.pdf
Meat Goats (complete set of materials on meat goats from North Carolina Extension) http://www.cals.ncsu.edu/an_sci/extension/animal/meatgoat/ahgoats_index.html
Meat goat anatomy and correct body parts http://www.boergoatshome.com/anatomy.php
Meat Goat 7-8 year old 4-H project guide http://nash.ces.ncsu.edu/files/library/64/7-8yroldprojectbook.pdf
(Very large file. Slow to load on dial-up service, but worth the wait.)
Meat Goat Vaccination Program http://www.cals.ncsu.edu/an_sci/extension/animal/meatgoat/mgvaccinations.html
Monitoring the body condition of meat goats http://www.cals.ncsu.edu/an_sci/extension/animal/meatgoat/pdf_factsheets/ANS%2000%20605MG.pdf
Preparing Meat Goats For The Breeding Season http://www.cals.ncsu.edu/an_sci/extension/animal/meatgoat/pdf_factsheets/ANS%2000%20602MG.pdf
Selecting Foundation and Replacement Goats http://www.uky.edu/Ag/AnimalSciences/goats/presentations/selectingfoundationandreplacementgoats04.pdf
Penn State Meat Goat Home Study Course http://bedford.extension.psu.edu/agriculture/goat/Goat%20Lessons.htm
Selecting Meat Goats http://bedford.extension.psu.edu/agriculture/goat/Meat%20Goat%20Selection.htm
Study: Disbudding Kid Goats-Is it commercially applicable? http://uvalde.tamu.edu/staff/Machen5.htm
2006 (Meat) Goat Management and Marketing Calendar http://www.uky.edu/Ag/AnimalSciences/goats/presentation/2006goatmgtcalendar0206.pdf
2008 (Meat) Goat Management and Marketing Calendar http://www.uky.edu/Ag/AnimalSciences/goats/2008GoatMgtCalendar.pdf
What to look for in a meat goat http://www.jackmauldin.com/management/weighting_evaluation_features.htm
Meat Goat Production Handbook http://www.smallstock.info/reference/meat-goat/handbook/cover.html
Agritourism and the Family Farm Dairy Goat Journal . Vol. 84 No.5, September/October 2007. P. 32-36.
This article tells you how one family set up tours and milking and cheesemaking training sessions on their farm.
WI Center for Dairy Profitability: Budgets, financial benchmarks, decision making tools, etc. http://cdp.wisc.edu/
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