Goat milking: Here we explain the importance of implementing technology – El Sol de Leon

Lyon, Gto.— Cabriculture has become a profitable activity in Guanajuato Because large important dairy companies buy goat milk and offer growth opportunities thanks to global consumption. Production of cheeses, cajeta and sweets.

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Agronomist, Enrique Anaya Cruzfrom Villagrán, Guanajuato, He explained that Capriculture It is a beautiful and easy process. His farm has approx 120 goats Driving with wife and daughters.

“For cows, it’s a business that produces milk at 10.50 cents a liter of goat’s milk. There are very big companies dedicated to buying goat’s milk and it has a lot of margin and a business that can grow,” he said.

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“Companies don’t impose restrictions because of the amount of milk they need, capriculturists don’t tell us you’re going to produce 100 or 200 liters, one can produce 1,500 or as much as one wants, so it’s possible in Guanajuato capriculture,” he added.

This is the importance of technology implementation

Enrique Anaya, He has been in this activity for seven years and started Hand milkingIt is not recommended because the technology avoids contaminating the milk and it begins to emit a bad smell and its shelf life is no longer the same on the shelf.

“If you’re milking by hand, because the pan you put under the goat is free, you can contaminate the milk, and manure can fall off the goat’s stomach, udder or leg and contaminate the milk,” he explained.

“In this case if we sell to a company dedicated to dairy production, they do Milk samples to check product hygiene and qualityBecause the standards are so high, if certain types of material are thrown at us, they may reject the trip and find it unfit for human consumption.

This is how a goat is milked

The goats are in an independent corral, they have already eaten all morning, they go to the milking station, they are trapped by some platforms, where each one is given a ration of food to eat, because they cannot eat. They start with the ordering process to move immediately.

Then the machine is checked for oil, cleanliness, no leaks and no fat in the milk.

The cow is washed and sterilized, free of manure and dirt, avoiding any material that contaminates the milk. Once the udder and processor are cleaned, milking begins.

The machine is turned on, the machine and the lid are sealed, and to see the revolutions rise where the milk is to be milked – in this case 90% -, then each teat is attached to each teat of the goat and the udder is massaged. The goat relaxes and starts to let down milk.

After milking, the cows were well “squeezed” to prevent the milk from being stored and the animals were free from disease and infection.

After the milking is done, the teats are removed and sealed with iodine to sterilize the teats, because in this case milking is air-dependent, and when the goat goes to lie down in the stall, no impurities enter it.

can be observed during the above procedure Expolog event in Polyphorum Leon And it integrates the production chain of the country’s dairy industry.