It is often said that “goat is the alternative to cow.”

8 min

Many people automatically associate the word “milk” with cow’s milk. That’s understandable, as cow’s milk has long been at the centre of our everyday perception. For our analysis, however, we looked at both cow’s milk and goat’s milk.

All a matter of taste – or why is goat so popular?

If you ask “goat’s milk lovers,” the first thing they often mention is the unmistakably distinctive, slightly tangy taste of goat’s milk products. (If you ask those who don’t like goat’s milk, it’s exactly this characteristic that defines goat’s milk for them—and divides opinions. It really is a very particular flavour.) Many of the mums and dads who applied last year for the big Töpfer “Goat’s Milk Porridge Test” also wrote that they simply enjoy eating goat’s cheese and other goat’s milk products.

The rumour that goat’s milk tastes “goaty” has persisted for a long time. But where does this come from? Milk absorbs surrounding odours very easily. That’s why both animal husbandry and the methods used to obtain the milk play an important role.

What goats eat influences the flavour of the milk

Do you remember the fairy tale The Table, Set Yourself? “I’m so full, I don’t want another leaf: baa, baa!” … that pretty much sums it up: goats are picky eaters. Fresh grasses, herbs and even the tasty bark of young branches are happily on the menu when goats are out grazing. And just like with cows, the flavour of the milk changes accordingly—sometimes more robust, sometimes sweeter, depending on what’s on offer!

With organic goats and ecological farming, particular attention is paid to feed quality. Feed mixtures that meet EU organic standards and are free from genetically modified organisms are mandatory. An optimal mix—such as maize, beet pulp, linseed, alfalfa, wheat bran and more—ensures the best nutrient content and, ultimately, excellent milk quality.

Tastes like goat…!?

Did you know that very fresh goat’s milk straight from the farm has little to no “goat” smell at all?

This aroma becomes more noticeable only during the processing of the milk. So for anyone who has the chance to buy goat’s milk fresh from a farmer: give it a try!

Germans once drank an average of 8 litres of goat’s milk per year

Goat’s milk has been used as a food source for thousands of years and has long been a good basis for infant nutrition. Looking back over a long period of time, it’s likely that more young children in Europe were raised on goat’s milk after breastfeeding than on cow’s milk. A few goats were simply common household animals and far more widespread than cows in many families.

In the 1950s, Germans drank an average of eight litres of goat’s milk per year. Over time, goat’s milk lost importance and was almost completely replaced by cow’s milk in the 1980s and 1990s.

Especially in Central and Southern European countries, goat’s milk is still widely used today—not only in the form of flavourful goat’s cheese, but also as drinking milk. In Germany too, goat’s milk has been gaining renewed attention over the past few years.

The rediscovery of goat’s milk

Today, goat’s milk is slowly being rediscovered—as a tasty dairy product.

In Southern European countries in particular, goat’s milk is still consumed more frequently than in Central Europe and remains a fixed part of traditional dietary habits.

In many non-Western countries, goats are considered the primary source of milk. This is also reflected in the widespread use of goat’s milk products in Mediterranean and Arab cuisines around the Mediterranean region.

In our part of the world, goat’s cheese has long been popular, and in recent years yoghurt and quark made from goat’s milk have also been on the rise. Since 2012, goat’s milk has also been officially approved in the EU as a base for infant formula.

Why was cow’s milk consumed much less in the past?

For thousands of years, goats have lived alongside humans as uncomplicated livestock—and goat’s milk was naturally consumed as a result. The goat was already considered a very “practical” domestic animal back then: it doesn’t produce large quantities of milk, but it produces milk consistently, even without a kid. And with a kid, the goat still produced enough milk for both the kid and the children in the household.

Goat’s milk for baby tummies?

When we talk to mums, we often hear that goat’s milk products (milk, cheese, etc.) are commonly used within the family.

Important not to confuse the two: fresh goat’s milk and goat’s milk–based infant formula are not the same.

Since 2012, goat’s milk has been officially approved in the EU as a base for infant formula.

Frequently Asked Questions

Classification of the Current Situation Show Hide

1. What are the current recalls about?
In recent weeks, media outlets have reported on recalls of infant formula products from certain international manufacturers. According to publicly available information, the heat-stable toxin cereulide was associated with a specific issue during the fermentation of a raw material at the supplier level.

2. Is Töpfer affected by these recalls?
No. Our products are not affected. Our supply chains are independent of the publicly mentioned problematic supply chains. Safety and control are our top priorities from the very beginning.

3. Has the safety of Töpfer products been reviewed?
Töpfer products are subject to a multi-stage, strict control and verification process throughout the entire value chain. This process is an integral part of our quality promise and ensures the special Töpfer quality.

In addition, Töpfer is monitored by the competent Bavarian food control authority. Our products and processes are regularly inspected by authorities.

In connection with the current recalls, the responsible Bavarian Authority for Food Safety and Veterinary Affairs reviewed our supplier declarations, analytical data, and our testing and release procedures. The requested documentation was accepted.

Based on our comprehensive testing and control systems, Töpfer products are not affected and can be used without restriction.
Cause of the Recalls – Technical Classification Show Hide

1. What exactly is cereulide?
Cereulide is a heat-stable toxin.
Cereulide is a heat-stable toxin. This means: once it has been formed, it cannot be destroyed by normal heating.

2. When does cereulide form?
Cereulide does not automatically form due to the presence of the bacterium itself. It only develops under very specific conditions, especially:

✓ certain temperature ranges
✓ sufficient moisture
✓ suitable nutrient conditions
✓ extended growth time

Typically, this occurs in improperly stored starchy foods or, as discussed in the current case, under specific fermentation conditions of a raw material.

3. Does cereulide form in dry infant formula?
No. Dry infant formula does not provide the conditions required for cereulide formation. The toxin can only develop if it has already been formed previously under moist conditions.

4. Why is cereulide relevant?
In higher amounts, cereulide can cause nausea and vomiting. For this reason, raw materials are strictly controlled before being used in food products.
Production and Independence Show Hide

1. Does Töpfer produce together with other brands?
No. Töpfer manufactures exclusively at its own production facility in the Allgäu region of Germany. We do not share production lines or facilities with other manufacturers. This independence is a central component of our quality strategy.

2.Are there overlaps in the supply chain with affected brands?
No. Our regulatory reviews and supplier audits show no connections to the publicly mentioned problematic supply chains. Each raw material at Töpfer is independently qualified, tested, and approved, regardless of the supply chains used by other manufacturers.

3. Where do Töpfer’s raw materials come from?
Our focus is on organic quality as well as regional and European sourcing. The majority of our raw materials originate from the Allgäu region, from Germany, or from Europe. This proximity ensures quality, transparency, and traceability.

4. Are raw materials from outside the EU used?
Certain raw materials are unfortunately only available in limited quantities worldwide. Even if such raw materials are used occasionally, our strict EU-based quality and control standards apply without exception. Procurement is carried out exclusively through qualified, long-standing, and continuously audited partners within the DACH region.

5. Has Töpfer sourced raw materials from Cabio Biotech?
No. Töpfer has never sourced raw materials from Cabio Biotech for its production.
Quality Assurance Show Hide

1. How does Töpfer ensure the quality of its raw materials?
At Töpfer, quality begins with the raw materials. We work exclusively with long-standing qualified partners based on clearly defined specifications. Each relevant batch is tested before being used.

2. Are microbiological tests conducted?
Yes. Both raw materials and intermediate and finished products are comprehensively tested microbiologically, in our own laboratories and additionally by external accredited institutes.

3. Are chemical and contaminant analyses conducted?
Yes. Our quality control includes comprehensive chemical testing in accordance with legal requirements and internal quality standards.

4. Is there a release procedure before products are placed on the market?
Yes. No product leaves our facility without a complete quality inspection and formal release.

5. Have testing procedures been adjusted to new limit values?
Yes. Our analytical procedures have been aligned with updated scientific evaluation standards. New limit values do not indicate new risks but rather provide additional safety.

6. Have there been any recalls of Töpfer products in recent years?
No. In recent years, there have been no recalls or official quality warnings due to contamination or non-compliant ingredients.