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We had a pasteurizer that had a water jacket and agitated the milk in the inside container - also used it for cooling by circulating cold water thru the jacket while agitating the milk. We sterilized all the containers. Agree with you 100% on the taste. We never had any trouble keeping the milk, but then again it disappeared fast - either drunk, separated for cream or sold. We generally had about 6-7 milkers and numberless kids ( they were darn good eating ) -----Original Message----- From: George W. Campbell <[log in to unmask]> To: Multiple recipients of list PARKINSN <[log in to unmask]> Date: Monday, September 14, 1998 7:26 PM Subject: Non PD: goats milk >I kept a milk goat for several years. The milk is much more perishable than >cows milk. I found that everything had to be clean, the goat, me, the pens, >the milk bucket, the milk containers, everything! I found that a gallon, >one milking when fresh, could not be cooled fast enough in a regular >refrigerator. This is the real secret of good goats milk, divide the milk >into one quart jars and put them in the freezer. Leave in the freezer until >the milk is below forty degrees., about two hours, but do not allow to >freeze. The milk can then be stored in a regular refrigerator if the door >is not opened too much. When done right, goats milk is much better tasting >than even the best of cows milk. Make sure that the goat has had her shots >and that the dairyman follows clean procedures. Be happy to pay top dollar >for good goats milk, four to six dollars a gallon. Enjoy! > >George Campbell >