Читать книгу Raising Goats For Dummies - Cheryl K. Smith - Страница 68

My first goats were Nigerians. Their milk was high in protein and extremely high in butterfat — normally 5 to 6 percent and as high as 10 percent at the end of their lactation (normally 10 months). This higher butterfat milk produces more cheese than milk with low butterfat.

I did a comparison between the milk of a Toggenburg and a Nigerian and found that I got twice as much cheese from the Nigerian milk!

At least one goat cheese dairy in the United States uses Nigerians exclusively because of the quantity of cheese they can produce. You have to milk more goats to get the same quantity of milk you would from standard dairy goats, but you can get a lot more cheese from each gallon of milk.