Cheese-making from goat's milk
This is a new course, following requests from students on the goat-husbandry day.
Goat's cheese has fewer calories than most cheese made from cow's milk and is an important source of the following:
- the amino acid tryptophan
- riboflavin or vitamin B2 (which plays important roles in the body’s energy production)
- potassium (which helps prevent high blood pressure and protects against arteriosclerosis)
- goat’s milk contains 25 percent more vitamin B-6 than cow’s
- vitamin A is 47% higher in goat’s milk, too!
- three times as much niacin. It is also four times higher in copper.
- Goat’s milk also contains 27 percent more of the antioxidant selenium than cow’s milk.
Bev Whelan, the tutor, will bring a goat and kid with her on the day.
What to Bring
|Date||Time||Bookings / Places|
|Cheese-making from goat's milk||1 October 2017||10 - 4.30||8 / 10|