GOTMILK?

Background
Food Processing and Preservation
Food processing is the set of methods and techniques used to transform
raw ingredients into food for consumption. Food processing occurs from the
farm to the table. Several food processing methods are used to preserve
foods. Over the years, these methods have been improved to increase the
shelf-life of foods while minimizing changes to the quality and nutritional
content. Some methods to preserve food include:
• Refrigeration and freezing
• Canning
• Irradiation
• Dehydration
• Freeze-drying
• Salting
• Pickling
• Pasteurizing
• Fermentation
All of these processes work by slowing down the activity and growth of
disease-causing bacteria, or by killing the bacteria all together. They also
slow down or stop the action of enzymes which can degrade the quality of
the food. How a food is processed can affect its appearance, odor, fl avor,
and texture.
Milk Processing and Preservation
Most milk sold in grocery stores and markets in the United States undergoes
some sort of processing, mainly pasteurization and homogenization. These
processes greatly increase the safety and the shelf-life of milk. In fact, in
the U.S. it is illegal to sell raw (unpasteurized) milk because of the high risk
of foodborne illness.
Pasteurization: Pasteurization is the process of heating liquids to
destroy disease-producing bacteria as well as yeasts, molds, viruses, and
less harmful bacteria.
High Temperature, Short Time
The most common method used to pasteurize milk is high temperature,
short time (HTST) pasteurization. In this process, milk is heated to
161°F for 15 seconds or 145°F for 30 minutes. The pasteurized milk
is then immediately cooled to 45°F to minimize the growth of surviving
organisms. Milk that is HTST pasteurized must still be refrigerated and
has a shelf-life of about 2 to 3 weeks.
Ultra High Temperature
Another method used to pasteurize milk is called ultrapasteurization
or ultrahigh temperature (UHT). In this process, milk is heated to 275-
300°F for 2-4 seconds. The high temperature kills off more bacteria and
gives the product a longer shelf life. The milk is also immediately cooled
after ultrapasteurization. If the ultrapasteurized milk is packaged in
a sterile environment in aseptic packages, the product can last on the
shelf (unrefrigerated) for over 6 months.

Homogenization: Homogenization is the process by which whole

pasteurized milk is treated so that the fat globules are decreased in size to
the extent that there is no separation of fat from the milk serum (the portion
of the milk that contains water, carbohydrates, proteins, and minerals).
Most milk purchased in the United States is homogenized; otherwise, the fat
portion of the milk would separate from the serum portion.
Whole Milk: Whole milk must contain a minimum of 3.25% milk fat
and contain 8.25% milk solids, not fat (mainly carbohydrates, protein, and
minerals). Both milkfat and milk solids, not fat, may be added or removed
during processing to meet these criteria.
Skim Milk: Skim milk is milk that has had as much of the fat drawn off
as possible. It must contain less than 0.5% fat, a minimum of 8.25% milk
solids, not fat, and must be fortifi ed with 2,000 IU (International Units) of
vitamin A per quart.
Lactose-Free Milk: Lactose-free milk is pasteurized,
ultrapasteurized, or UHT-processed milk that has been treated with lactase
to reduce the lactose content by 100%. Lactase is an enzyme that converts
milk sugar, or lactose, into glucose and galactose. People who are lactose
intolerant don’t make enough lactase to fully digest lactose themselves. As
a result, people who are lactose intolerant may experience mild to severe
side effects within 30 minutes to 2 hours of eating dairy; however, the
effects are not life threatening. Lactose intolerance should not be confused
with cow’s milk allergy, in which people experience an allergic reaction to
the protein in milk that can be life threatening. Lactose-free milk is sweeter
than untreated milk because the sugars glucose and galactose are sweeter
than lactose.
Nonfat Dry Milk: Nonfat dry milk is made from pasteurized skim milk
that has had the water removed. It contains less than 5% moisture and
1.5% milkfat, unless otherwise labeled. To manufacture nonfat dry milk,
fi rst two-thirds of the water is removed under pressure to form concentrated
milk. Then the concentrated milk is dried by spraying the concentrated milk
into a heated vacuum. This process is called spray-drying. The result is
a fi ne powder that can be dissolved in warm water upon stirring. Nonfat
dry milk is most commonly used in areas where there is no access to
refrigeration Evaporated Milk: Evaporated milk is manufactured by removing
about 60% of the water from homogenized whole milk by heating it under a
vacuum. The evaporated milk must be sealed in a container and sterilized
at 240-245°F for 15 minutes to prevent bacterial spoilage. Evaporated
milk is usually light brown in color due to a reaction between the sugar in
milk (lactose) and the protein in milk. This reaction is called the Maillard
reaction. It also results in changes to the fl avor of the milk. According to
the United States Food and Drug Administration (FDA), evaporated milk
must contain at least 6.5% by weight of milkfat and 23% total milk solids.
If evaporated milk is packaged in a can, it may have a metallic fl avor.
Sweetened Condensed Milk: Sweetened condensed milk is obtained
by evaporating fresh milk sweetened with sucrose or dextrose (or both) to
a point where the fi nished product contains no less than 28% milk solids
and 8% milkfat. Sweetened condensed milk does not need to be sterilized
like evaporated milk because of the high sugar content, which is suffi cient
to prevent spoilage. Sweetened condensed milk is often used to make
sweetened desserts. If sweetened condensed milk is packaged in a can, it
may have a metallic fl avor.
References
Himich Freeland-Graves, J and Peckham, GC. 1996. Foundations of Food
Preparation. 6th ed. Englewood Cliffs: Prentice Hall. 750 pgs
GOTMILK?
Administrator’sGuide
Grade levels: 8-12
Estimated Preparation Time: 30 minutes
Estimated Demonstration Time: 30 minutes
Standard Addressed: Content Standard F (Science and
Technology in Local, National and Global Challenges)
Individuals and society must decide on proposals involving new research
And the introduction of new technologies into society. Decisions involve
Assessment of alternatives, risks, costs, and benefits its, and consideration of
Who benefits its and who suffers, who pays and who gains, and what the risks
Are and who bears them. Students should understand the appropriateness
and value of basic questions—”What can happen?”—”What are the
odds?”—and “How do scientists and engineers know what will happen?”
Reference:
Himich Freeland-Graves, J and Peckham, GC. 1996. Foundations of Food
Preparation. 6th ed. Englewood Cliffs: Prentice Hall. 750 pgs.
Objectives:
• To introduce food processing and food science to students
• To demonstrate the effects different processing methods have on the
sensory properties of food products
Materials:
• Whole milk
• Skim milk
• Lactose-free milk
• Nonfat dry milk
• Sweetened condensed milk
• Shelf-stable ultra high temperature milk
• Water
• Crackers
• Cups (enough for each member of the class to try each sample)
• Trays (enough for each member of the class
Be aware that some students may have food allergies
or sensitivities. Alternatives: This demonstration can also be done
with orange juice (from concentrate, not from concentrate, fresh squeezed,
canned, orange juice drink, and Tang orange drink mix).
Set-up Procedures:
1. Hydrate powdered milk according to package directions.
2. Label cups with random three-digit codes.
• For example: Whole milk (753), Skim milk (026).
• Record the number used for each sample.
3. Pour each type of milk into appropriately labeled cups.
4. Assemble the trays. Put one of each sample (in random order) on a tray
along with crackers and a cup of water.
5. Bring samples to room temperature prior to serving.

www.ift.org/Knowledge-Center/Learn-About.../activity_gotmilk.ashx
Milk does a body good" and "milk, where's your mustache?" are catchy taglines from ad
campaigns promoting the beverage. And a tribute to their effectiveness is that I - a
memory-challenged individual - can still recall them.

But for all their success at category awareness, the catch phrases have had little impact on
increasing milk consumption. In fact, per capita milk consumption has dropped 21
percent since 1971, from 24 gallons to 19 gallons in 1995. During that same period, soft
drink consumption rose 100 percent to 50 gallons per head.

http://www.highbeam.com/doc/1G1-20160949.html

Making Milk Cool

Elated, Manning and Goodby sought to extend this dual strategy. They wanted to
continue with the deprivation strategy, stimulating people to drink milk when they ate
complementary foods. And, in addition, they also wanted to seize the opportunity to
revamp milk's symbolism. Their second round of ads would continue to push milk's
image from boring and old-fashioned drink to one that was cool and interesting.

In May, 1994, they broadcasted an ad that immediately scored high marks for its "cool
factor." In Heaven, an obnoxious yuppie character found that hell was a place where
giant chocolate chip cookies and milk cartons were ubiquitous. Unfortunately, the cartons
were empty. To adults confronting the cut-throat 1990s job market, Heaven proved nearly
as popular and durable as Burr.

Co-branding

Californians now were taken by the got milk? campaign and well understood the
deprivation idea. So Manning and Goodby wanted to broaden and accentuate the eating
situations that evoked the need for a milk chaser. Rather than treating milk-worthy foods
in a generic way, they decided to co-brand with well-known complements.

A year later Manning broadcast another co-branding ad, this time using the popular
cookie, Oreos. Shot in black-and-white to emphasize its historical setting, Oreo Kane
mimicked the famous movie Citizen Kane. The spot featured a crusty CEO presiding
over a Gilded Age board meeting, demanding better suggestions for names for the
company's new cookie.

Teens

"Teens-the 12-18 demographic-were without question the number one target of all the
beverage advertising," Manning said. "Because you wanted to get them early on, grab
them, get them into your franchise so that maybe they'd stay Coke users or Snapple users
or Gatorade users or whatever." Research data showed that consumers steadily drank less
milk as they aged and that their shift away from drinking milk began around the age of
10. As young consumers progressed through their teen years, their milk consumption
steadily declined while their consumption of other beverages steadily increased.
Consumers between 18 and 24 drank 44 gallons of soft drinks, but they drank only 17.2
gallons of milk.

Throughout the "got milk?" campaign, Goodby and Manning had hoped that their
advertising would appeal to younger audiences and increase their milk consumption.
Once again, however, Manning's research indicated that while adults loved the spots that
featured children and teens, younger consumers resonated less enthusiastically with them.
"We didn't advertise to teens," Manning said.

Nevertheless, a number of ads that featured teen protagonists proved to be popular among
teens. Interrogation, for instance, was about a young man in a leather jacket being
questioned by two plainclothes cops. In November, 1996, Manning broadcasted Isolation,
which told the story of a university student who'd agreed to be a research subject and to
live inside an observation chamber alone for thirty days. Both ads tested well among teen
and young adult males.

http://www.aef.com/on_campus/classroom/case_histories/3000

PHILIPPINES-GOAT-FARMING – SOME USEFUL INFORMATION

Goat is called kambing in Tagalog and kanding in Visaya. In the Philippines is is raised
for both meat and milk production. Native goats in the Philippines have a relatively
smaller size than other breeds and cross breeding with Boer and Anglo Nubian breeds are
achieving animals that produce more meat and grow faster.

Goats are browsers and like to eat many varieties of plants rather than just eat grass. Goat
raising in the Philippines is ideal in the uplands where there is plenty of leguminous
forage and fodder crops including various grass varieties. Raising goats on coastal areas
presents more challenges however you can take advantage of rice by-products such as
rice hay and bran plus coconut copra and palm meals and more.

Goat meat is also known as chevon and is a real popular delicacy. Goat stew is also
known as CALDERETA and is a favorite recipe among Filipinos. My wife is a Filipina
and she makes real great caldereta papaitan is also another favorite recipe.

http://www.boer-goats-farmstay-bed-breakfast.com/philippines-goat-farming.html

GOAT-FEED SOURCES IN THE PHILIPPINES – ALL YOU NEED TO KNOW

There are many clever people doing research into goat nutrition and interesting ones
include use of farm byproducts such as sugar cane, rice bran, copra meal and others
including sugar cane by products. If you are a goat breeder talk to your local rice farmers
and trade services, your goats will eat his rice stubble after harvest and he will get 1 kg
per goat of free fertilizer. If you have a small amount of land look at planting mulberry
trees, they are highly nutritious to goats and you may be able to make money in
cooperation with silk producers and fruit producers.

Did you know that animals in particular goats also can thrive well on Rice Bran, Cotton
Seeds Meal, Vegetable Cake, Copra Meal, Copra Cake, Copra Expeller, Tapioca Residue
and Tapioca Meal Pellets and Palm Kernel Meal? In Australia I have been adding copra
meal to my goats rations for a long time and it’s a very good source of protein. The
Philippines exports all of these products to Australia, Taiwan, Malaysia, Singapore,
Korea, Vietnam, Saudi Arabia, UAE and New Zealand and Philippine goat producers
should take advantage of any local sources. You can experiment with a mixture of rice
hay, rice bran, and also copra meal in addition to other feed.

Rice bran is a very rich source of the vitamins, minerals, amino acids, essential fatty acids
and antioxidant nutrients. Rice Bran has high protein content and are extensively used as
a cattle and poultry feed and it works also well for goats. Defatted rice bran pellet is made
from good quality of rice, and is clean and easy to feed and has Protein 16.96% Starch
28.91% and Fat 3% max. De Oiled Rice Bran has around Protein 13% to 14% Fibre 18%
Sand & Silica 8% to 10% and Moisture 10%. Goat-Farming-in-the-Philippines

Copra Meal (Copra Cake, Copra Expeller, Copra Meal pellets) are also very good high
protein feed additives. Meal is produced from the coconut, and copra is the dried section
of the meaty inner lining of the coconut fruit. The ripe coconuts are split and laid in the
sun to dry to reduce moisture. Copra expeller is made up of pressing residues that come
during the oil extraction from the copra . As it has a high protein content, copra expeller
becomes a valuable concentrated feed additive for mixed livestock feed. The Oil Content:
10% min, Crude Protein 20-21%, Starch 1.3% Max, Dry Matter 90% Max, Moisture:
10% max, Fibre: 13% max, Protein: 18% min, Silica: 2. 5% max. Goat-Farming-in-the-
Philippines

http://www.boer-goats-farmstay-bed-breakfast.com/philippines-goat-farming.html

Having fresh goat milk to drink is a novel experience that you can make safer by
processing the milk in your own home. Processing goat milk involves pasteurizing raw
goat milk in order to destroy potentially harmful bacteria that may have gotten into the
milk. Although you can use a home pasteurizer to process your raw goat milk, you can
also do it just as easily on top of your stove, according to Gail Damerow, author of "Your
Goat
Instructions
Things You'll Need:
• Fresh goat milk
• 4-qt. stainless steel pail
• 12-qt. cooking pot
• Candy thermometer
• Spoon/ladle
• Basin of ice water
• Sterilized glass jars with lids (1 qt. size or larger)

1. Prepare your goat milk for processing. Carefully pour 2 to 3 qts. of strained
goat milk into a clean 4-qt. stainless steel pail and lower the pail into your 12-qt.
pot. Fill the pot with enough water from your kitchen faucet to reach the same
level as the milk in the pail; place the pot on one of the front burners on your
stove-top. This creates a simple double boiler that keeps your milk from scorching
during the heating process, according to Gail Damerow.

2. Attach a candy thermometer to the side of the stainless steel pail, making sure
the tip is inserted into the milk but isn't touching the bottom of the pail. Most
candy thermometers have a metal clip on the side that you can use to attach the
thermometer to the pail.

3. Turn the burner on medium-low heat and heat the milk slowly to 165 degrees
F. Stir the milk with a spoon or ladle to distribute the heat as the milk increases in
temperature. Monitor the heat as you stir, being careful not to remove either the
thermometer or the spoon from the heating milk in order to avoid contaminating it
with bacteria again.

4. Maintain the high temperature. Once the goat milk reaches 165 degrees F, set
your kitchen timer for 30 seconds and maintain the temperature for that duration
of time. When the 30 seconds have passed, turn off the burner and carefully lift
the pail from the pot of hot water.

5. Cool the milk rapidly. Place the pail of hot milk in a basin of ice water and stir
the milk slowly as it cools. Your goal is for the milk to reach 42 degrees F.
 6. Store your pasteurized goat milk. Carefully pour the milk into your sterilized
glass jars and cover the jars, screwing the lids on tightly. Clean any spilled goat
milk from the outsides of the jars and store the jars on the bottom shelf of your
refrigerator.

• Goat milk is similar to cow milk, in its basic composition.

Goat milk is naturally homogenized and is more easily and
rapidly digested.
• The average size of goat milk fat globules is about 2
micrometers, as compared to 2 1/2 - 3 1/2 micrometers for cow
milk fat.
• The process of milking should begin about one minute after
preparation of the doe as the milk let down hormone is actively
working and the doe is ready to be milked.
• The consumption of goats milk should be encouraged and to find
a way of increasing the shelf life of both milk and milk products
through processing.
• The methods of milk processing which are the same for goats
milk.
• Transgenic goats were generated by standard pronuclear
microinjection with a DNA construct consisting of 23 kb of the
promoter and 3' regulatory elements of the bovine aS1-casein
gene coupled to the 540-bp cDNA for human lysozyme(HLZ.)
• Most goat milk cheeses are manufactured from raw goat milk
with or without thermal treatment.
• The person who drinks the amino acid sequence in the goats’
milk will be able to develop an immunity to the protein that coats
the Vibrio cholerae bacteria.
• The Goat's Milk Protein Hydrolysate is a very good skin
moisturizing agent with revitalizing properties.
• The preservation of goat cheese milk by the lactoperoxidase(LP)
Treatment system can be used to improve the microbiological
quality.
• Lactic acid bacteria has been determined from home made katyk
and products of goat’s milk.
• Understanding the behavior of the milk proteins during
processing has been facilitated by techniques that enable the
proteins in milk to be identified, quantitatively analyzed, and
fractionated into pure components.
• A duplex-polymerase chain reaction(PCR) Technique, with 2 pairs
of primers recognizing sequences of mitochondrial D-loop region,
was developed to identify cows’ milk in the milk of goats.
 • Characterizing cow milk in pasteurized goat milk can be done by
discontinuous polyacrylamide gel electrophoresis technique.
• A larger proportion of the world population consuming goat milk.
• Goat’s milk has now become one of Britain's fastest growing
dairy products owing to its health benefits.
• The production of goat-milk products in Australia is valued at
approximately $1 million/year.
• Fresh goat milk receives from $0.60 to $0.80/L from specialty
cheese and yoghurt manufacturers.

Project
• Improving milk quality by reducing mastitis in dairy cattle
• Increase in Autumn and Winter milk production in dairy goats
• Milk production from the indigenous malawi goat
• Milk production from goats for households and small-scale
farmers
• Dairy Goat Milk Powder plant

Production
• Goat milk production system
• Dairy Goat Production
• Wisconsin Dairy Goat Industry Overview
• Development of estonian breeds of sheep and goats
• Dairy goats

Market
• Dairy goats and goat milk products
• Diet News
• Goat's milk ice cream targets specialty market
• The goat milk industry in Ontario

Patent
• Goat cheese of semi hard type
• Assays for mastitis detecting haptoglobin in milk
• Isolation of components of interest from milk
• Method for processing milk
• Purification of biologically active peptides from milk
• Process and device for homogenizing milk
• Control of milk secretion
Product
• Caprotein
• Goat's milk cheese
• Goat's milk icecream
• Goat's milk skin products
• Goat milk soap
• Goat milk shampoo
• Cheeses
• Goat's milk facecream
• Goat's milk lotion
• Biodyanamic raw goat milk frozen

Process
• Production and Processing of Milk from Transgenic Goats
Expressing Human Lysozyme in the Mammary Gland
• Local, small scale production and processing of milk from the
native Iceland goat and sheep breeds
• Processed Food Products and Nutrient Composition of Goat Milk
• Goat Milk Cheese Manufacturing
• The Milk-goat
• Determination of freezing point-Thermistor cryoscope method

Technology
• Freezing point of raw and heat-treated goat milk
• Designer milk – An imminent milestone in dairy biotechnology
• Detection of Cow Milk in Goat Milk by Polyacrylamide Gel
Electrophoresis
• Ewes and goat milk and milk products
• Application of a duplex-pcr for detection of cow's milk in goat's
milk
Quality
• Cytological quality of goat milk on the basis of the somatic cell
count
• Monitoring goat milk quality during pasteurization and ohmic
treatment using spectroscopy
• Microbiological quality of goat milk obtained under different
production systems
• Producing Quality Goat Milk
• The Qualities of Pygmy Goat Milk

http://www.primaryinfo.com/scope/goat-milk.htm

Goat Farming Philippines

An organization known as the Mindanao Baptist Rural Life Center (MBRLC)

Foundation, has a reputation for its sustainable upland farming systems, and it is also
known for its goat framing and is known as the Goat capital of Davao del Sur. The
MBRLC is located in thefoothills of Mount Apo, in Barangay Kinuskusan, Bansalan,
Davao del Sur. The center was started by an American agriculturist Harold Ray Watson.
In fact the MBRLC is credited internationally as the originator of Sloping Agricultural
Land Technology (SALT). This involves growing field and permanent crops in bands of
three to five meters wide between rows of different nitrogen fixing trees and shrubs. This
is something we can all learn form, flat or sloping land.

Filipinos do not raise goats on any large scale, with the goat population at around 2
million. They are widely distributed throughout the country, with heaviest concentrations
in central and western Visayas, central Luzon, Ilocos, and the southern Tagalog
provinces. 99% of goats are raised by small-scale farmers. This is changing! As the goats
are now in large demand, the center has integrated this into their SALT system. The goal
is now to make the small upland farmer production sufficient an a very limited land area
of only 3/4 hectare (2 acres) and the improved system is a goat-based agroforestry system
with a land utilization of 40 percent for agriculture, 40 percent for goats and 20% for
forestry. They still use hedgerows of different nitrogen-fixing trees and shrubs are
established on the contour lines.

A typical setup is that a goat barn is erected at the farm center, with the upper half
planted to ¾ permanent crops such as coffee, cacao and black pepper, with ¼ of short-
term crops such as beans, peanut and corn. The remaining 50% of farm is used for forage
crops as feeds for goats. The goat manure is used as fertilizer both for the agricultural
crops and the forage crops. They get goat sales, goat meat, goat milk so a very smart and
sustainable farming system. On my own larger goat farmer I am moving towards some of
these principles myself, let us hear what you are doing to save the planet!
http://pinoyagribusiness.com/forum/cattle_carabao_goat_sheep/philippine_goat_news-
t740.5.html;wap2=

Chapter 4. Conclusions
Strengths how to build on them
Fairly strong base of private commercial players
supplying a huge urban market.
Island-based processing facilities that can
produce high quality fresh milk-based products.
A range of commercially accepted fresh-milk
based products.
Continue mainstreaming more products and
ensure consistent supply and product quality.
Stabilize local retail markets which are more
stable than institutional markets that could
easily shift suppliers.
Continue working on competitively priced
products especially popular items such as
condensed milk.
Weaknesses how to correct them
Huge deficit of dairy animal stocks.
Insufficient infrastructure support for expanding
breeding capacities.
Generally inconsistent application of milk quality
standards across production and processing
units.
Limited financing packages tailored to the dairy
value chain and dairy business cycle.
Prospective institutional users of local milk are
not equipped to shift from powder to liquid milk.
Initiate public-private partnerships in dairy
animal breeding.
Establish an independent milk quality assurance
system using private laboratories.
Design appropriate financing packages with
features, particularly repayment schemes,
tailored to dairy value chain and productive
cycle.
Product development support may include some
financing for retooling and test runs for new
applications.
Opportunities how to pursue them
Broadening recognition of the benefits of
dairying to rural progress and poverty
alleviation
Overseas contract workers looking out for
investment opportunities.
Public-private partnership in dairy animal
breeding and procurement.
Improving trade environment that eliminates
some subsidies in dairy producing countries
Document how dairy enterprises strengthen
rural economies through case studies and
quantitative impact assessment. Unfortunately,
there is a dearth of studies in this aspect of the
industry.
Design more investment windows that provide
easy entry and easy exit.
Conduct micro studies to analyze
competitiveness (ex. Determining the actual
conversion of skim milk powder to its liquid milk
equivalent in a specific product application.).
Support for these has yet to be identified.
Threats how to avert them
Continuing inflow of cheap fresh milk
substitutes.
Unfair labeling of milk products.
Improve capacity for regulation of dairy product
substitutes.
Stop unfair labeling of milk products (ex.
Labeling whey as whey milk and labeling UHTprocessed
milk as fresh milk.)

Production

Data from the Philippine National Dairy Authority (NDA) shows that in terms of volume,
domestic milk production grew 3.63 percent from 12,340 metric tons in 2005 to 12,870
metric tons last year. Value of dairy production in 2006 amounted to P372 million ($6.74
million at current exchange rate¹). Currently, the country produces less than one percent
of its total annual dairy requirement and imports the balance.

As of January 1, 2007, there were estimated 26,172 dairy animals, an increase of about
1.65 percent from the previous year, comprised of cattle (12,094), water buffalo (13,155)
and goats (923). Dairy cattle numbers, in particular, increased by more than 7.4 percent
due mainly to the on going herd build-up programs of the NDA. Dairy animal numbers
are expected to continue increasing by 500-1,000 annually, due to this government
program as well as increasing farmgate prices for milk.

Female breeders or dams accounted for about 45 percent and 52 percent of total cattle
and carabao (water buffalo) population, respectively. The rest were bulls, heifers,
yearling and calves. On the other hand, goat female breeders comprised 55 percent of
total dairy goat inventory, and the rest classified under kids and bucks.

Despite an increase in the number of dairy animals, the average milking capacity per
animal remains low due mainly to inadequate feeding and poor animal management
practices. For the NDA-assisted dairy projects in 2006, the total milk production was
estimated at 8,519 liters, up 8 percent from the previous year and comprising about 66.2
percent of national production.

The average farmgate price of cow’s milk rose by 6.2 percent to P17/liter in 2006 from
P16/liter in the previous year, while the price of carabao’s milk remained steady at
P45.00/liter. Goat’s milk declined by nearly 6 percent from P35/liter in 2005 to P33/liter
last year, as supply increased. Average composite price of milk (farmgate) was
P28.92/liter in 2006, up slightly from the previous year.