AY Honors/Goat Husbandry/Answer Key - Revision history

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 * http://fiascofarm.com/goats/milking.htm
 * Wikipedia article on [[w:Pasteurization|Pasteurization]]
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 * http://fiascofarm.com/goats/milking.htm
 * Wikipedia article on [[w:Pasteurization|Pasteurization]]
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 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.
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 ===a. Do the milking morning or evening for two goats, or morning and evening for one goat, for at least three months. ===
 Before you do any milking, you will need to sterilize your equipment.  Failure to do so will yield foul-tasting or contaminated milk, and neither of these is desirable.  Sterilization can be accomplished by soaking the equipment in bleach water (¼ cup bleach for every two gallons or water, or 1 part bleach to every 128 parts water) for a minimum of two minutes.  Then drain out the bleach water and allow the water and bleach to evaporate for at least 15 minutes.