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Goats' milk is mainly sold in the frozen state and is often in short, unpredictable supply. It is usually twice the price of cows' milk and is packaged in either waxed‐lined cardboard or a thick polythene bag.

Each year the British Goat Society registers about 9000 pedigree animals and it is thought that there are at least as many non‐pedigree animals born each year and kept for milk. In all, there may be between 110,000 and 120,000 goats in the country. Goats' milk is now offered for sale almost everywhere in the UK at prices ranging from 25 to 45p a pint. Many more farmers are looking at the possibilities of keeping herds of goats for milking and this milk is also being widely used for cheese and yogurt. Within the smallholding world, there has been a great deal of publicity and education about the importance of hygiene. Rodney Collinge teaches chemistry and also keeps goats. He explains why goats' milk is becoming more popular, how reputable keepers sell a product with high standards of hygiene and describes the new Code of Practice that has been adopted by the Department of Agriculture and Fisheries for Scotland.

In every industry there are resources. Some are moving, others more fixed; some are technical, others social. People working with the resources, for example, as buyers or sellers, or users or producers, may not make much notice of them. A product sells. A facility functions. The business relationship in which we make our money has “always” been there. However, some times this picture of order is disturbed. A user having purchased a product for decades may “suddenly” say to the producer that s/he does not appreciate the product. And a producer having received an order of a product that s/he thought was well known, may find it impossible to sell it. Such disturbances may be ignored. Or they can be used as a platform for development. In this study we investigate the latter option, theoretically and through real world data. Concerning theory we draw on the industrial network approach. We see industrial actors as part of (industrial) networks. In their activities actors use and produce resources. Moreover, the actors interact − bilaterally and multilaterally. This leads to development of resources and networks. Through “thick” descriptions of two cases we illustrate and try to understand the interactive character of resource development and how actors do business on features of resources. The cases are about a certain type of resource, a product − goat milk. The main message to industrial actors is that they should pay attention to that products can be co-created. Successful co-creation of products, moreover, may require development also of business relationships and their connections (“networking”).

On a world‐wide basis more people drink goat’s milk than any other type. Cow’s milk products are increasingly excluded from the diet for personal and/or health reasons. Milk is one of the most common allergens from either the milk sugar lactose or the protein components. Goat’s and cow’s milk contain similar amounts of milk sugar and protein. There are structural and immunological protein differences, e.g. lactalbumin. The fat globule size in goat’s milk is smaller than cow’s milk. Goat’s milk contains shorter chain fatty acids such as caproic and caprylic acid. The energy derived from medium chain triglycerides in goat’s milk is negligible. The difference in cholesterol level between goat’s and cow’s milk is also negligible. Presently there is insufficient evidence to substantiate the claim that goat’s milk lowers cholesterol. This paper confirms that goat’s milk is as good as, and in some cases superior to, cow’s milk.

Goats milk has been said to be a suitable alternative to cows milk for people with lactose intolerance and cows milk protein intolerance, but most of the evidence is anecdotal. This review discusses some of the marginal differences which distinguish goats milk from cows milk, leading to suggestions that in certain cases goats milk may be tolerated differently from cows milk. Most of the current evidence, however, appears to refute this claim, with little support for the anecdotal reports. Where any food intolerance is suspected, professional advice should always be obtained to ensure that the diet (especially for children) is well balanced. More research and controlled clinical trials are needed to clarify some of the issues raised.

Goats' milk for children All mammals provide their young with a complete food which is unique to the species. Man is no exception.1 Goats' milk is designed for kids — baby goats, not human infants. Human milk is the ideal food of choice for all infants and breast feeding should be positively promoted.

Breast milk is considered as the most ideal food for infants during infancy owing to its diverse nutritional and therapeutic attributes. In the absence of breast milk, infants may be offered with cow's, buffalo's or goat's milk after modification to bring their composition nearer to human milk. The paper aims to discuss these issues.

Risks associated with prolonged and exclusive breast feeding or unmodified cow's, buffalo's or goat's milk have been highlighted. In the absence of human milk, the suitability of modified cow's, buffalo's or goat's milk as a supplementary food for infants is also justified.

Breast milk is the most preferred food for infants owing to its numerous intrinsic therapeutic and nutritional attributes. Human milk is virtually impossible to mimic completely, and therefore, goat's milk is often preferred over cow's milk or buffalo's milk due to its better digestibility, higher biological value and less allergenic. An appropriate blending of protein, carbohydrate, fat, minerals and vitamins to cow's, buffalo's or goat's milk to result in modified milk, nutritionally adequate for infants is suggested.

Nutritional and therapeutic attributes of cow's, buffalo's or goat's milk must be suitably modified to meet the physiological needs as well as to confer protection to the infants.

Small-scale goat farming and dairy goat productions are significant constituents in the livelihoods of marginal Lebanese rural communities. Reviving and supporting that sector is instrumental in creating value for rural communities to build sustainable livelihoods and safeguard climate-adapted value chains (VCs). The paper aims to describe the dairy goat VC in the Shouf and West Bekaa (WB) areas of Lebanon, which are traditionally popular for caprine production.

A socio-economic approach was employed to determine the perceived challenges, opportunities and context of goat farmers and dairy processor in the Shouf and WB casas as case studies, using the Heifer International's toolkit for goat value chains. Questionnaires were developed for the five actors of the VC: farmer, milk collector, processor, retailer and consumer. The data were analyzed quantitatively, using simple statistical analysis, and qualitatively through observation, gathering, coding and thematically organizing the responses.

In the Shouf, the chain is shorter, consisting of a farmer, processor and consumer, while in the WB the VC includes a milk collector and larger dairy factories. The value is unequally and unfairly distributed among the actors putting the small-scale farmers and processors in subordinate positions. In terms of enabling environment, the role of the state, authorities and organizations remains minimal in supporting the sector. The challenges facing this sector are economic, regulatory, operational, social and hygienic as perceived by the participants.

The economic, political and social instability of the country hinders the performance of the sector.

Limited research is available on the small ruminants' VC in Lebanon, addressing the socio-economic status of goat farmers and opportunities available in the sector. On the other hand, the demand for traditional dairy products is increasing amid rising concerns related to intensive livestock systems and negative association of livestock systems with climate change. Accordingly, basic assessment and research on the existing small ruminant dairy chains is important as a first step for the sustainable development of the sector.

Stirred yoghurt made using probiotic bacteria which are usually called Rayeb milk in the Arab countries is one of the most important functional fermented milk products. Tamr (dried dates) is commonly consumed in various parts of the world and is believed to represent a vital component of the diet in the Arab world. Tamr and honey characterize with high nutritional and healthful benefits. The purpose of this paper is to manufacture functional fermented dairy food (Rayeb milk) which has the nutritional and health effects of goat’s milk, Tamr, honey and probiotic.

Rayeb milk was made from goat’s milk fortified with Tamr (10 and 15 percent) with or without honey (1, 2, and 3 percent) using ABT culture (S. thermophiles, L. acidophilus, and Bifidobacterium). Samples of Rayeb milk were studied for their chemical composition, starter bacteria populations, and sensory attributes during 14 days of storage period.

Supplementation of goat’s milk with Tamr and honey decreased saturated fatty acids concentrations in Rayeb milk. The levels of carbohydrate, total solids, dietary fiber, ash, total protein (TP), unsaturated fatty acids, omega-3, omega-6, omega-9 fatty acids and antioxidants activity were higher in Rayeb milk contained Tamr and honey than those of control. Also, numbers of probiotic bacteria (L. acidophilus and Bifidobacterium) greatly increased in Rayeb milk supplemented with Tamr and honey. The recommended level of 107 cfu.g-1 of bifidobacteria as a probiotic was exceeded for these treatments. Adding Tamr and honey highly improved the sensory attributes of Rayeb milk.

Adding 10 percent Tamr with 3 percent honey or 15 percent Tamr with 1 or 2 percent honey to goat’s milk highly improved the nutritional, healthy and sensory properties of Rayeb milk.

Purpose – This paper aims to describe a product innovation and management approach that is in use by one small enterprise that may be of value to others. Design/methodology/approach – The case describes an approach to new product development and management. The organization's original name as well as individual managers' names have been changed at its request. Findings – The paper provides information and action approaches to new product developers in small organizations. Often smaller organizations lack the resources to approach product innovation and management in a systemized way. The small organization featured was able to innovate systematically despite a very small level of resources. In addition, it was in a position to perform product management when the situation warranted. Their results offer implications for new product development and management teams in other small to medium‐sized enterprises (SMEs). Research limitations/implications – As in all case studies, the specific conditions found in one organization may not be found more generally in others. Readers are cautioned that the conclusions drawn in the case may have limited applicability. Practical implications – The case depicts the process that one small firm used to innovate. It lacked frills and complexity but worked effectively. Originality/value – The case describes an intuitive approach to innovation born of great experience with the benefits of a product. It illustrates that the truest description of the voice of the customer comes from the customer himself.