Articles Tagged with ''goat milk''

The dairy industry is debating cow's milk vs. plant-based alternatives while non-bovine milks from goats, sheep, camels, donkeys, and buffalo are gaining traction. These milks offer unique nutritional benefits, becoming vital in specialized nutrition and new product development.

Increasing manufacturer interest in mixed-milk cheeses was on full display during this year’s U.S. Cheese Championship, featuring more than 200 entries competing for top honors.

Just in time for summer indulgence, LaClare Creamery expanded its fresh goat cheese line with a citrusy-sweet twist: Lemon Bar Goat Cheese.

Wisconsin’s reputation as “America’s Dairyland” remains a point of pride in a state where cows not only serve as the lead brand ambassadors but the primary engines of the economy.

When making artisanal cheese, the lion’s share of the milk used — 10 pounds of milk to produce 1 pound of cheese — comes from 1.27 million dairy cows in Wisconsin. 

A review of new yogurts introduced in the market over the past two years from the Innova Market Insights database shows examples of products made from goat, sheep, and A2/A2 milks in North America. 

In celebration of August being National Goat Cheese Month, LaClare Creamery, Malone, Wis., is expanding its fresh goat cheese line with three new flavor varieties: Chili Lime, Mediterranean, and a seasonally available Pumpkin.

Kabrita Goat Milk-Based Infant Formula (0-12 months) is expected to be available later this year.

Emmi has commissioned a new energy-efficient spraying tower for the production of goat’s milk powder at the site of its two subsidiaries Goat Milk Powder and Bettinehoeve.

Jackson-Mitchell, founded in the Central Valley of California in 1934, produces Meyenberg goat milk and butter. Redwood Hill Farm & Creamery, started 50 years ago in Sonoma County, California as a 4-H project, produces Redwood Hill Farm goat milk yogurts and kefirs and Green Valley Creamery lactose-free cow milk dairy products.