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Mature goats weigh around 61 kg (135 lbs), and are about 76 cm (30 in) tall at the shoulder. Alpine goats can range from white or gray to brown and black. Alpine goats are heavy milkers. The milk can be made into butter, cheese, soap, ice cream or any other dairy product normally made from cow's milk. They are often used for commercial dairy ...
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 ...
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 ...
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 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 American Dairy Goat Association or ADGA is a United States not-for-profit corporation dedicated to dairy goats.Its purpose is to promote the dairy goat industry, by providing and circulating sound information about goats and goat's milk; maintaining and publishing herd books and production records of milk goats; and issuing certificates of registration and recordation; improving and ...
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 ...
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.