Goat Farming 2018-05-09T07:03:07+00:00

Our Service

We provide complete goat farming business consultancy to start and extend your goat farms. Some of the salient feature of our service are as follows:

  • Best breed selection based on market and business

  • Feed and Fodder management guidelines

  • Goat milk production and marketing

  • Complete business growth model

Our Goat Farm

Goat are amazing animals for dairy. Most of us rear them for meat purpose but they also give highly nutritious milk. Let’s take a look at characteristics of goat milk.

Goat milk is:-
  • good protein source

  • easier to digest than cow’s milk

  • still contains many of cow’s milk allergen-reacting properties, but less of it

  • more calcium

  • less lactose

  • strong in flavour

Our Breeds
1. Saanen

Figure 1  Saanen Goat

2. Jamunapari

Figure 2  Jamunapari

Both of them are best milk producer and very easy to rear.

Benefits of Goat Milk


  • There’s a difference in fat molecule size.
    The fat molecules in goat’s milk are much smaller than the fat molecules in cow’s milk. Think about it this way: imagine boiling a big pot of water and adding broccoli to make soup. If you were to add large florets vs. small florets, your body would have to work a lot harder to digest (bite, chew, and swallow) the bigger chunks of broccoli vs. the smaller ones. The simple difference in the size of the milk’s fat molecules makes it easier to digest.

  • It’s naturally homogenized.

    Homogenized simply means “to make uniform in consistency.” Fresh cow’s milk, if left sitting on the shelf, will naturally separate where the fat will float to the top – something that we find to be less desirable. To avoid this lumpy texture, we process our milk to homogenize it. The great thing about goat’s milk, is that it’s naturally homogenized – smooth and consistent without it undergoing a man-made process.

  • It contains less lactose (milk sugar)

    Our bodies produce enzymes to help break down our foods, especially sugar. Goat milk contains less lactose (milk sugar) than cow’s milk, which makes it easier on our stomachs simply because we need less of a particular type of enzyme to break down the lactose.

  • It’s less allergenic due to the protein contents

    One of the most common allergies is dairy-allergy and it has a lot to do with a particular protein in the milk called Alpha s1 Casein. The levels of Alpha s1 Casein are about 89% less in goats milk, which is one of the main reasons why people who have dairy sensitivities may get away with consuming goats milk as an alternative.

Difference between goat’s milk and cow’s milk composition:
Protein (g) 3.1 3.2
Fat % (g) 3.5 3.9
Calories/100 ml 60 66
Vitamin A (IU/gram fat) 39 21
Vitamin B1 (thiamine (UG/100/ml) 68 45
Riboflavin (ug/100 ml) 210 159
Vitamin C (mg ascorbic acid/100 ml) 2 2
Vitamin D (IU/gram fat) 0.7 0.7
Calcium % 0.19 0.18
Iron % 0.07 0.06
Phosphorus % 0.27 0.23
Cholesterol (mg/100 ml) 10 14
Sugars (lactose) 4.4 4.8
Saturated fatty acids (g) 2.3 2.4
Monounsaturated fatty acids (g) 0.8 1.1
Polyunsaturated fatty acids (g) 0.1 0.1