Dani, one of my four milkers, got what is called a stone or pea in the teat. Apparently it is a calcium deposit and they are sometimes still connected by a “string” up into the udder.
I could feel something in her teat, a small lump. A very small lump, but Miss Dani just happens … click here to continue reading Stone in the Teat – Calcium Deposit in Goat Udder
Irene responds to an oft-asked question: My young doe has blood in her milk, why is this happening, is it mastitis?
First off, this isn’t mastitis, it’s usually referred to as ‘pink milk’. Pink milk, in all its shades, is a metabolic disturbance and is usually caused by lack of available blood calcium. Blood in … click here to continue reading Pink Milk Isn’t Mastitis by Irene Ramsay
The common practice is to dry off your pregnant doe when she is three months along in her pregnancy. However, we ended up doing something different, and feel more comfortable not forcing our does to dry off.
Some believe that if you don’t force dry the doe, you will negatively affect her next lactation. However, … click here to continue reading Drying Off Your Milker – We Don’t
These are the materials I take with me to the milk parlor for testing.
* unscented baby wipes * bottle of alcohol * roll of paper towels * rubber gloves * udder/teat salve
Step 1: Get your first doe on the stand and stanchioned in. Wipe her udder and teats carefully and thoroughly with one … click here to continue reading Milk Testing – Taking a Clean Sample
There are three ways to “test” for subclinical mastitis at home. [If you suspect subclinical mastitis, you may want to keep the milk from the house supply, it is safe to give to your chickens, dogs, cats, etc.]
1. Milk the doe, keeping her milk separate from the others, strain the milk, chill quickly and … click here to continue reading Testing for Subclinical Mastitis – Home Tests
4. CHILL THE MILK QUICKLY When we had our first goat in milk in April 2003, we would strain the milk immediately after milking into a jar, then set the warm milk in the freezer to cool. I learned that this was creating *Grade D* milk. As a result, this milk had a shorter shelf … click here to continue reading #4 Chill the Milk Quickly