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This book, 'La fromagère caprine fermière: Bien fabriquer pour mieux valoriser ses fromages de chèvre', authored by Magali Pradal and Jean-Claude Le Jaouen, serves as a comprehensive guide on the production and valorization of goat cheeses. It covers topics such as the anatomy and physiology of goat udders, milking processes, and factors affecting milk composition. The text is aimed at professionals in the dairy industry, particularly those involved in goat cheese production, and offers insights into achieving high-quality milk and cheese. The authors, experts in their fields, provide a practical approach to cheese-making, emphasizing the importance of hygiene and quality control.

Goat cheese. --- Cheesemaking.