Our Milk Products

– “The Milking Mama’s” – Supplying Chiriqui Province with Fresh Goat Milk –
Updated 09/2013

Currently we only have a limited amount of goat milk available, most of which is being made into Kefir milk daily for our family and in limited quantities to the community.  We hope to be adding a new Mama to our crew this month and possibly will have more goat milk available.  We have six goats who will be delivering late February 2014, so at that time we will have goat milk overflowing  filling the high demand we have now for you and your family!

  • Fresh Goat Milk: $3.oo /quart/ or $5.oo a half gallon.  Available in late February 2014 and possibly in very limited quantities beforehand. Available at the farm.
  • Goat Milk Kefir: $4.oo/quart. Available now in limited quantities. Available at the farm. ( For those of you who do not know about kefiir: Kefir, is an ancient cultured milk product, which is superior to yogurt. Here is a link about its  many health benefits: http://www.seedsofhealth.co.uk/fermenting/kefir.shtml. )
  • Fresh Yogurt and Soft Goat Cheese for sale directly from our farm or at the local farmers market. If you are interested in purchasing dairy products from us, please just leave me a comment below and I will contact you and send you an updated product list. Available in late February 2014.
  • In the future, we  hope to offer hard cheeses, mozzarella, feta, wine cheeses.

In 2011 we had a partnership with Don Joaquin, a family owned and operated business, who have been serving quality milk products throughout Panama for over twelve years. Of course, after my Father passed and we sold off the goat herd to prepare to move back to the states, our partnership ended. However, if you are ever in the area and heading up the arribe Volcan road, drop by and see them. They offer a large range of delicious all natural milk products including yogurt, cheeses and duros!

What We Feed Our Goats

Our Milking Mamas are fed a diet of fresh grass, alfalfa mix pellets and sprouted lentils daily. They also snack on extra bananas and pineapples, as they are available on the farm. Some of our ladies have quite the sweet tooth!

I have recently obtained several native high protein plant starts to begin adding to the goats diets in the next few months after the plants are ready to be harvested. This is exciting to us! We hope to be able to give less alfalfa mix pellets and give more healthy  green fodder.


Boton de Oro or False Sunflower

We care about what we feed our animals because we care about what we put into our bodies and yours!

The Benefits of Goat Milk

A Very Happy & Content Free-Range Goat – Miss Fanny asks  “¿Tienes Leche?”

1. Goat’s milk is less allergenic.

In the United State the most common food allergy for children under three is cow’s milk. Mild side effects include vomiting, diarrhea, and skin rashes and severe effects can be as serious as anaphylactic shock! Needless to say it is a serious condition. The allergic reaction can be blamed on a protein allergen known as Alpha s1 Casein found in high levels in cow’s milk. The levels of Alpha s1 Casein in goat’s milk are about 89% less than cow’s milk providing a far less allergenic food.  In fact a recent study of infants allergic to cow’s milk found that nearly 93% could drink goat’s milk with virtually no side effects!

2. Goat’s milk is naturally homogenized.

If you were to place both a glass of fresh cow’s milk as well as fresh goat’s milk in the refrigerator overnight, the next morning you would find that while the goat’s milk looks exactly the same, the cow’s milk has separated into two distinct ‘phases’ of cream on the top and skim milk on the bottom. This is a natural separation process that is caused by a compound called agglutinin and it will always cause the cow’s milk to separate. As Americans, we like everything neat and tidy and so to get the milk to the consumer in a uniform manner, the dairy industry utilizes a process called homogenization. This method works by forcing the fluid milk through a tiny hole under tremendous pressure which destroys the fat globule cell wall and allows the milk and cream to stay homogeneous or suspended and well mixed.

The problem with such homogenization is that once the cell wall of the fat globule has been broken, it releases a superoxide (free radical) known as Xanthine Oxidase. (see picture) Now free radicals cause a host of problems in the body not the least of which is DNA mutations which often lead to cancer! Thus, the benefit of natural homogenization comes into clear view. Goat’s milk has smaller fat globules and does not contain agglutinin which allows it to stay naturally homogenized thus eliminating the dangers associated with homogenization.

3. Goat’s milk is easier to digest.

Goat’s milk has smaller fat globules as well as higher levels of medium chain fatty acids. This means that during digestion, each fat globule and individual fatty acid will have a larger surface-to-volume ratio resulting in a quicker and easier digestion process. Also, when the proteins found in milk denature (clump up) in the stomach, they form a much softer bolus (curd) than cow’s milk. This allows the body to digest the protein more smoothly and completely than when digesting cow’s milk.

4. Goat’s milk rarely causes lactose intolerance.

All milk contains certain levels of lactose which is also known as ‘milk sugar.’ A relatively large portion of the population suffers from a deficiency (not an absence) of an enzyme known as lactase which is used to, you guessed it, digest lactose. This deficiency results in a condition known as lactose intolerance which is a fairly common ailment. (Lactose intolerance and cow’s milk allergy (cma) are two distinct conditions. CMA is due to a protein allergen, while lactose intolerance is due to a carbohydrate sensitivity.)

Goat’s milk contains less lactose than cow’s milk and therefore is easier to digest for those suffering from lactose intolerance. Now the interesting aspect to consider is that goat’s milk isn’t much lower than cow’s milk (contains about 10% less than cow’s milk) and yet, countless lactose intolerant patients are able to thrive on goat’s milk. Although the answer for this is unclear, it has been hypothesized that since goat’s milk is digested and absorbed in a superior manner, there is no “leftover” lactose that remains undigested which causes the painful and uncomfortable effects of lactose intolerance.

5. Goat’s milk matches up to the human body better than cow’s milk.

Thermodynamically speaking, goat’s milk is better for human consumption. A baby usually starts life at around 7-9 pounds, a baby goat (kid) usually starts life at around 7-9 pounds, and a baby cow (calf) usually starts life at around 100 pounds. Now speaking from a purely thermodynamic position, these two animals have very significant and different nutritional needs for both maintenance and growth requirements. Cow’s milk is designed to take a 100 pound calf and transform it into a 1200 pound cow. Goat’s milk and human milk were both designed and created for transforming a 7-9 pound baby/kid into an average adult/goat of anywhere between 100-200 pounds. This significant discrepancy, along with many others, is manifesting on a national level as obesity rates sky rocket in the U.S.

6. And what else can I say but…Goat’s milk does a body good!

Nutritional Anlaysis of Goats Milk versus Other Milks

I am currently looking into safe sustainable containers to sell our goat milk in. As of September 2013, we are currently trialing our quart size milk products in glass canning jars.

If anyone has any questions about our farm, goats or milk products, please feel free to contact me.

With warm regards~Rose and the Milking Mamas

Our farm is tested annually and is brucellosis-free.