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Alpine goats are extremely popular in the dairy industry for their docile temperament, high quality milk output and long lactation. [5] Alpine milk has relatively low fat content, with an average fat percent of 3.4%. [2] It is higher in sugars than cows' milk but balances itself in terms of the amount of protein. Alpine goats' milk has 2.3 g of ...
It has a cross-gable roof, wraparound porch, and features projecting eaves with decorative brackets. Also on the property are the contributing dairy barn (1907–1908), two garages, calf barn, ice house, and acetylene pit. [2]: 5, 12 It was listed on the National Register of Historic Places in 2000. [1]
Goat breeds (especially dairy goats) are some of the oldest defined animal breeds for which breed standards and production records have been kept. Selective breeding of goats generally focuses on improving production of fiber, meat, dairy products or goatskin. Breeds are generally classified based on their primary use, though there are several ...
Management is extensive: the animals are kept on medium or high alpine pasture in the summer months. [2] The Alpina Comune is classed as one of the forty-three autochthonous Italian goat breeds of limited distribution; a herdbook is kept by the Associazione Nazionale della Pastorizia, the Italian national association of sheep- and goat-breeders.
An association of breeders, the Oberhasli Breeders of America, was formed in about 1977. [3] In 1978 [1] or 1979 [4] the Oberhasli was accepted as a breed by the American Dairy Goat Association (ADGA). A purebred herd maintained with records by Esther Oman, a breeder in California, was the foundation of the new breed. In 1980 the ADGA retrieved ...
This is a list of goat breeds usually considered to have developed in Canada and the United States. The goat is not indigenous to North America, so none of them is ...
This page presents a list of dairy goat breeds utilized for the production of milk which is either consumed in its original state or used to make different types of cheese. Note that many of those breeds listed below are dual-purpose, meaning that they are also utilized for the production of fiber or meat .
The Ciavenasca is a dairy breed, but is kept mainly for meat, both from kids and from mature animals. Local food specialities derived from it include the viulìn de càvra de Ciavéna (Italian: violino di capra della Valchiavenna), a goat's meat prosciutto or spalla; there is also a salume called filùn, made in a similar way from the backbone and back muscles of the animal, salted and ...