Jerry Belanger and Sara Thomson Bredesen are the coauthors of Storey's Guide to Raising Dairy Goats. They have both been involved in dairy goat farming for more than 30 years. Belanger is the former editor and publisher of Countryside & Small Stock Journal. Bredesen is a licensed cheese maker and goat cheese promoter and a former operator of one of Wisconsin's first goat cheese farmsteads.

1: Basic Information about Goats
Terms to Know
Goat Myths and Truths
A Little History
Breeds of Goats
Selecting a Breed
So You Want a Goat?
2: Milk
How Much Milk?
Discovering a New Taste
Goat Milk as "Medicine"
Exploding More Goat Milk Myths
Goat Milk vs. Cow Milk
Raw Milk vs. Pasteurized
3: Getting Your Goat
Beginning Your Search
Terms to Learn
Which Goat Is Best for You?
Spotting a "Good" Goat
Assessing a Goat's Worth
Getting Your Goat Home
4: Housing
Ideal Housing
Size Requirements
The Manger
Gates, Latches, and Fences
Other Considerations
Final Thoughts
5: Fencing
How Much Is Necessary
What Kind of Fence?
6: Feeding
The Long and the Short of It
The Digestive System
Basic Nutritional Requirements
Formulating a Goat Ration
The Science and Art of Feeding
7: Grooming
Hoof Care
Disbudding
Dehorning
Tattooing
Hair Care
8: Health
The Natural State
Finding and Using a Veterinarian
How to Tell If Your Goat Is Sick
An A-to-Z Guide to Common Health Problems
Don't Expect to Be a Goat Doctor
9: The Buck
Whether or Not to Keep a Buck
Improving the Breed
Choosing a Buck
Living with a Buck
Caring for the Buck
10: Breeding
Milking Through
Preparing for Breeding
Successful Breeding
11: Kidding
Anticipating the Delivery
The Birth
Caring for the Newborns
12: Raising Kids
Early Feeding
Weaning
Castration
13: Milking
Milking Essentials
Facilities: A Milking Parlor or In-Barn Milking
Preparing to Milk
Milking Procedure
Milk Handling
Cleaning Your Equipment
14: Keeping Records
The Basic Barn Record
Figuring Out Costs
Capital Costs and Operating Expenses
15: Chevon
The Market for Chevon
Slaughtering and Butchering
16: Dairy Products
Preserving Milk for Future Needs
Cheesemaking
Yogurt
Kefir
Koumiss
Butter
Cultured Buttermilk
17: Recipes for Dairy Products
Cooking Chevon
Soapmaking with Goat Milk
What's Next?
Appendixes
Resources
Glossary
Metric Conversion Charts
Index