AY Honors/Goat Husbandry/Answer Key

1. Identify live or from pictures at least two breeds of goats. Tell if they are raised for milk, meat, or wool.

Adventist Youth Honors Answer Book/Goat Breeds/Saanen

Adventist Youth Honors Answer Book/Goat Breeds/Toggenburg

Adventist Youth Honors Answer Book/Goat Breeds/Nubian

Adventist Youth Honors Answer Book/Goat Breeds/British Alpine

You may also visit http://www.ansi.okstate.edu/breeds/goats/ for pictures and information on different goat breeds.

4. Name three poisonous plants to goats.

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  Milkweed

• 

  Nightshade

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  Rhododendron

• NewGrowthBracken.jpg

  Bracken fern

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  Death camas

• 

  Hemlock

• 

  Laurel

• 

  Oleander

5. When are kids weaned?

Kids are weaned at 6 to 8 weeks of age.

7. How are goat's hoofs trimmed?

Go to: [1] for information.

8. Why are goats good for clearing brush land?

Goats are reputed to be willing to eat almost anything. The digestive systems of a goat allow nearly any organic substance to be broken down and used as nutrients. Contrary to this reputation, they are quite fastidious in their habits, preferring to browse on the tips of woody shrubs and trees, as well as the occasional broad leaved plant. However, it can fairly be said that goats will eat almost anything in the botanical world. Their plant diet is extremely varied and includes some species which are toxic or detrimental to cattle and sheep. This makes them valuable for controlling weeds and clearing brush and undergrowth.

9. Name at least six items that are made from goat skins.

1. Gloves
2. Drumheads
3. Rugs
4. Boots
5. Wineskin (Bible times in particular)
6. Lampshades
7. Coats

11. Raise at least two goats for six months.

Have fun!

You can usually find information on goat care on the computer or at your library.

12. If milk goats are raised, answer the following questions:

b. How is pasteurization done and what is its purpose?

Pasteurization is the process of heating liquids for the purpose of destroying viruses and harmful organisms such as bacteria, protozoa, molds, and yeasts.

Unlike sterilization, pasteurization is not intended to kill all micro-organisms in the food or liquid. Instead, pasteurization aims to achieve a "logarithmic reduction" in the number of viable organisms, reducing their number so they are unlikely to cause disease (assuming the pasteurized product is refrigerated and consumed before its expiration date). Commercial-scale sterilization of food is not common, because it adversely affects the taste and quality of the product.

Pasteurization typically uses temperatures below boiling since at temperatures above the boiling point for milk, casein micelles will irreversibly aggregate (or "curdle"). There are two main types of pasteurization used today: High Temperature/Short Time (HTST) and Extended Shelf Life (ESL) treatment. In the HTST process, milk is forced between metal plates or through pipes heated on the outside by hot water, and is heated to 71.7 °C (161 °F) for 15-20 seconds. ESL milk has a microbial filtration step and lower temperatures than HTST. Milk simply labeled "pasteurized" is usually treated with the HTST method.

13. If milk goats are raised, do the following:

b. Keep daily milk production records.

You can create a chart such as this, filling in the amount of milk each doe produces on each day. Record the doe's name (or some other identifier) at the top of the columns between the "Date" and "Notes" fields. Record general health information or any unusual observations in the Notes column. You can also use a spreadsheet to track this information.

Date					Notes
Sun
Mon
Tue
Wed
Thu
Fri
Sat