Pasture farming as a sustainable method of goat milk and dairy product production
Abstract
Pasture represents an economical and sustainable way of feeding goats. However, to fully leverage the benefits of grazing, farmers must manage several aspects, including plant diversity, potentially poisonous plants, pasture load, and the pasture's nutritional value. Moreover, combined grazing with goats, sheep, and cows is the most effective way to utilise pasture resources. Pasture-based diets impact milk and dairy products' nutritional and fatty acid profiles. When goats graze on diverse pastures, their diet typically includes a range of plants, such as grasses, legumes, and herbs, which enhance the nutritional content of their milk. This dietary diversity increases the presence of protein, fat, and beneficial fatty acids, such as omega-3 and conjugated linoleic acid (CLA), both of which are associated with some health benefits. Additionally, pasture-based diets contribute to higher antioxidant levels in goat milk, including vitamins like A and E, which improve the milk's oxidative stability. Grazing improves goat's milk's nutritional and sensory quality, providing a natural method to enhance its value for consumers and dairy processors.
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