University is Getting the Scoop on Goat Milk Ice Cream

I scream, you scream, we all scream for ice cream. But are we screaming for goat milk ice cream?  Scientists in the College of Agriculture, Family Sciences and Technology at Fort Valley State University are conducting research to answer that question.

Did you know that ice cream makes up 86.7 percent of the total volume of all frozen desserts in the United States?  Fort Valley State University has conducted research on quality evaluation of goat ice creams with respect to consumer acceptability. They tested the sensory properties of ice cream made with goat milk. They evaluated the goat milk for taste, body and texture, color and appearance, and freezer life. In a head-to-head test between goat and cow milk, goat milk has an advantage because it has more calcium, phosphorous, potassium, magnesium, it’s naturally homogenized, easier to digest, has a higher buffering capacity, rarely causes lactose intolerance and its chemical composition better matches breast milk.

The Fort Valley State University goat milk ice cream is now available and they are excited to announce that their goat milk ice cream will be available at the Georgia Chamber’s 100th Anniversary Celebration in Macon on August 24th.

Want to learn more about Fort Valley State University’s research?  Contact Robert Stephens, Director of Development for Fort Valley State University, at 478.825.6316 or

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