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Milk
The Alpine goat is referred to as the French Alpine goat. Known for its milk, the Alpine goat is famous for its rich dairy production. According to the British Medical Journal, Alpine milk contains the lowest fat content of all milks(3.1 g/ 250ml), including that of Human’s and cows. It is higher in Sugar’s than cow’s milk but balances it self in terms of the amount of protein. Alpine Goats milk has 2.3g of protein per 250ml while Cow’s milk has 3.4. A higher protein count is not always good, since it packs more calories with a increased fat content. Compared to Saanen Goat Milk, it is higher in all nutritional  aspects. Except the fat content. Making it a much better choice.

The sexual maturation rate among Alpine goats is at four to five months after birth. When a goat reaches this age they are meant to mate, weighing 65-75 pounds. At this point the goat is eight – ten months old. A goat pregnancy lasts for 145 – 150 days, in which she produces two baby goats.

Alpine goats are one of the top milk producers, along side Saanen and Toggenburg goats. They are distinct from the other two due to their low value of fat content. This could be a direct correlation between the weight of the animal and its habitual environment. Unlike the Nubian goat, whose weight is similar to that of the Alpines at maturity, yet produces a lower milk value with an increased fat content.

According to Penn State university, the peak periods for milk production occur after four to six weeks of puberty. The optimal weight at which a goat produces optimal milk production is 130 pounds. For the Alpine goat that number is higher at 135 pounds and produces 2,134 pounds of milk per lactation. Good nutrition, proper milking procedures, reproductive management, and disease control are also factors that contribute to milk production of the Alpine Goat.

There are four requirements according to Penn State that are need to be efficient for optimal dairy production. Dairy goat must be housed in specific conditions so that there milk production is not alarmed by changes. Changes in external factors can cause a decrease in milk production due to the pressure applied on the goat to adapt to these changes. The four factors for optimal production are; adequate ventilation, dry beds, uncontaminated feeder and water supply, minimal labor and disturbance.

Alpine milk, as with all goat milk must be separated from the stables immediately after lactation. The temperature at which milk will remain the best is at 4.4 degrees Celsius. Cooling is required immediately of the milk so that there is no excess bacteria growth. Warm bacteria grows at a faster rate and multiplies so that the milk is spoiled. The milk that is refrigerated has a shelf life of about three to four weeks. However consumers like to freeze the milk, and increase it shelf life by about four to five weeks. The lack of preservatives in goat milk, actually make it have a longer shelf life than cow milk when frozen. This can be attributed to the acidity and PH level of Alpine milk which measures at 0.17,then the acidic 6.7 that cow milk is.