ABSTRACT
Pasteurization and protection from sunlight or ultraviolet (UV) light control oxidized and “goaty” flavors. Goaty flavor is attributable to caproic, caprylic, and capric acids, which are present at high levels in goat milk fat and subject to release from fat globule membranes by lipases if improper milking and processing are practiced.[5,8]
REQUIREMENTS FOR GRADE A GOAT MILK AND ITS PRODUCTS
In the United States, the regulations for production, processing, and marketing of milk are described in the federal government (FDA) publication called the Grade A Pasteurized Milk Ordinance (PMO). Each state health department establishes its minimum regulations for Grade A milk from these standards[6] and may adopt more stringent standards than those of the PMO. For example, a state may set its somatic cell count (SCC) standard at 750,000 cells/ ml, whereas the PMO standard is 1 million/ml.
