Why goat milk is s alty: causes and what to do, how to prevent

From goat's milk you can prepare various dietary products - cottage cheese, kefir, cheese. When fresh, it is pleasant to use milk that does not have unusual flavors or odors. Often there are situations when a paired product has a strange color and texture. Many housewives are concerned about the question - why is the goat's milk sometimes s alty. This deficiency can occur for various reasons.

Why does goat have s alty milk?

The standard color and taste of goat's milk can be affected by various factors. Most common:

• animal disease. Most often, a s alty aftertaste occurs with mastitis. Symptoms of inflammation: an increase in the mammary gland by 2-3 times, the temperature rises in the affected half, and redness appears. A specific sweet-sugary taste can also be a sign of the disease;
• meager feeding ration - tree foliage, bush branches;
• improper housing conditions - poorly ventilated room, dirty bedding and food containers.

The salinity of the paired product is most often seen in old goats. An unusual taste of milk also appears after the lambing of females or in the first / last days of lactation, which is explained by an increase in s alts in colostrum. Sometimes hormonal changes in animals caused by the dry period also provoke the appearance of s alts in milk.

What to do in this case?

Change the taste of milk by simply boiling it is impossible. When a specific taste appears, you need to find out the reasons for its appearance. To detect mastitis in a timely manner, it is recommended to show the animal to the veterinarian. Otherwise, if you start the disease, you can lose the goat.

The appearance of salinity is often caused by the goat's prenatal state - launch.Pregnancy lasts 5 months, and a s alty taste of milk may appear about a month before delivery. Salinity usually disappears naturally about a month after birth.

If the taste is not associated with mastitis or pregnancy, then you need to reconsider the diet. In summer, it is recommended to graze a goat on forbs. You can feed a mixture of whole grains (barley, corn, wheat). As additives, germinated grain of barley, wheat, fruit drying (apples, pears) are used. Of course, this way the taste of the product does not change in 2-3 days, but this is a sure way to improve its quality.

How to prevent the problem?

S altyness in milk can occur if a goat has not been milked for 7-10 days. With such a break, stagnation of milk occurs in the goat's udder, which affects the taste. The problem needs to be solved gradually. And in the future, a goat should not be left without proper care for a long time.

If the appearance of salinity is associated with mastitis, then you need to eliminate the causes of its occurrence. Inflammation of the mammary gland causes reduced immunity, endometritis. It is necessary to eliminate the risk of mechanical damage to the udder: cuts, bruises, poor hygiene. Dirty bedding, drafts, cold floors also provoke inflammation.

It is important to take the time to review your diet. Before lambing, straw is removed from the feed due to low nutritional value, and wheat or barley grain is crushed. Pathologies of digestion, changes in the taste of milk are caused by feeding animals a large amount of silage (especially sour), concentrates, and rotten hay. To milk a goat after lambing, the diet is formed from meadow hay, vegetables (carrots, beets, turnips), barley straw, corn silage.

Goat's milk is superior in quality to cow's and has medicinal properties. The taste of milk is determined by a number of factors: the breed of the animal, age, features of feeding and maintenance. The quality of the product can be corrected only by revising the diet, improving the conditions of detention.

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