Date: November 4, 2019
Bertha Cecilia Cardenas Sterling, Technician in administration and commercialization of perishable products, owner Interactive Farm Villa Cabras
Jair Trujillo Trujillo, Business Administrator, owner Interactive Farm Villa Cabras
Clara Viviana Rúa B, IGA Country Representative for Colombia
Villa Cabras Interactive Farm is located in Chucuní, a village located 9 km from the city of Ibagué, the musical capital of Colombia, in the department of Tolima. In terms of the local climate, the summers are short and hot, the winters are short, comfortable, humid and wet, and it is cloudy throughout the year. During the course of the year, the temperature generally varies from 17 to 28 °C and rarely falls below 16 °C or rises above 31 °C. It rains throughout the year but the driest month is January, with 91 mm of rain. With an average of 233 mm, the highest monthly precipitation falls in October.
IDF is bringing together the global dairy community to focus on “Sheep, Goat and other non-Cow milk” in Brussels.
Sheep, goats and other non-cow milk producing animals are widely distributed throughout the world. They contribute to sustainable livelihoods through support of the economy, rural and peri-urban livelihoods, the empowerment of women, and food security.
Find out more at the symposium's website:
Estos videos muestran la preparación tradicional de productos de cabra por la etnia Wayuu de La Guajira en Colombia.
Un agradecimiento especial a Clara Viviana Rúa Bustamante (IGA-CR Colombia) por llamarnos la atención sobre estos videos.
Goats products preparation, Colombia
These videos show the traditional preparation of goat products by the ethnic Wayuu from La Guajira in Colombia. They are in Spanish.
Dried meat - Traditional preparation of goat and sheep meat
Dulce de leche (Caramel) - Traditional preparation
Special thanks to Clara Viviana Rúa Bustamante (IGA-CR Colombia) for bringing these videos to our attention.
Survivability of Escherichia Coli in Commercial Powder Goat Milk during Four Months Storage at Two Different Temperatures
Bacteria in low moisture environments are not favorable for growth, but can survive and cause a possible food safety risk for consumers. A study was conducted to evaluate survivability of Escherichia coli and storage stability of commercial powdered goat milk (PGM) products. Three batches of whole milk PGM samples were purchased at a local outlet, and divided into two halves to assign non-inoculated control and E. coli inoculated groups, then stored at 4 and 22°C for 0, 2, and 4 months. Results showed that significant reduction (P<0.05) in E. coli counts occurred at 22°C treatment group by more than 2 log CFU/g at 2 months storage, then further decreased by an additional 0.37 log CFU/g at 4 months storage. The survival of E. coli was significantly higher at 4°C, suggesting that E. coli could survive better at 4°C by extending a longer latent period than at higher temperature (22°C) under the low water activity condition. E. coli counts had negative correlations with water activity at both temperature treatments for all three storage periods except for 0 and 2 months at 22°C, indicating that the survivability of the E. coli would decrease in powdered whole goat milk for 4 months of storage because of decrease in water activity. It was concluded that Escherichia coli survival and storage stability of the commercial PGM products were significantly (P<0.05) affected by storage temperature and time.
The bacterium Lactobacillus rhamnosus EM 1107, used in the production of goat milk cheese, was able to survive the digestive process and to control intestinal inflammatory responses. This was the research carried out at the Federal University of Paraíba (UFPB) in partnership with Embrapa and published in the Journal of Functional Foods.
The microorganism is one of the isolates of dairy products of the Caatinga that are studied by Embrapa Goats and Sheep (EC) and partner institutions to be ingredients of dairy products beneficial to health. Among them, a 100% national goat cheese that will have this bacterium in its composition and that is already being tested in the dairy of the Carnaúba Farm, in Taperoá, Paraíba.
A bactéria Lactobacillus rhamnosus EM 1107, empregada na produção de queijo de leite de cabra, apresentou capacidade de sobreviver ao processo digestivo e controlar respostas inflamatórias intestinais. Foi o que mostrou pesquisa executada na Universidade Federal da Paraíba (UFPB) em parceria com a Embrapa e publicada na revista Journal of Functional Foods.
O microrganismo é um dos isolados de produtos lácteos da Caatinga que são estudados pela Embrapa Caprinos e Ovinos (CE) e instituições parceiras para serem ingredientes de produtos lácteos benéficos à saúde. Entre eles, um queijo caprino 100% nacional que terá essa bactéria em sua composição e que já está sendo testado no laticínio da Fazenda Carnaúba, em Taperoá, na Paraíba.
CONSULTE MAIS INFORMAÇÃO…
The information contained in this manual describes the important aspects of dairy goat production in Trinidad and Tobago. Its purpose is to help you and other farmers improve your production. The manual assumes that you are interested in dairy goat production, but it does not assume that you know anything about rearing them. This manual provides you with some basic knowledge and technologies about various aspects of dairy goat production including but not limited to: choosing good goats, nutrition, feeding, breeding, grooming, disease control and treatment. There is a chapter which gives an example of proper record keeping tables and even includes a herd projection table for a twenty-doe unit.
On Saturday, August 25, we had celebrated Goat Day in Kecskemét. In Hungarian, kecske means goat, so Kecskemét means goat town.
The crowning moment of this day was attempting the world record for the most people drinking goat milk. We had 434 registered participants, but nearly 800 participated. Unfortunately, these extras were unable to register during the given time period. We had hoped to have 650 people drinking goat milk at the same time in the same place. It was still a huge crowd of people and we had a great time. We also organized several other events as part of this celebration:
Comparison of milk fatty acid profile obtained from goats fed with different dry forage species
Lucia Sepe, Maria Antonietta Di Napoli, Salvatore Claps, Adriana Di Trana
Fat in milk and dairy products gives an important contribution to consumption of essential fatty acids and vitamins in the human diet, and play a critical role in the sensory attributes of these foods [Dewhurst et al., 2006]
Milk fat contains a number of FA shown to exert anti-carcinogenic, hypocholesterolaemic and anti-inflammatory properties, including butyric acid (C4:0), oleic acid (cis-9 18:1), conjugated linoleic acid (CLA), linoleic acid (LA, 18:2 n-6) and α-Linoleic acid (ALA, 18:3 n-3) [Williams, 2000].
The first edition of the Handbook of Milk of Non-Bovine Mammals was so popular, that since published in 2006, the book has been translated into Spanish and Chinese, which were published in 2010 and 2011, respectively. Furthermore, the handbook has been adopted as the textbook for research by Harvard Medical School.
Because of so much global demand from readers/scientists, Wiley-Blackwell published an updated 2nd edition of the book this year.
The International Goat Association promotes goat research and development for the benefit of humankind, to alleviate poverty, to promote prosperity and to improve the quality of life.