In about 300 days during the year the goats come two times a day on the "quai" to be fed and milked. (intervall 12 hours).We give them "Mais, Orge, pois ". The miling is necessarily a moment of "calm", The first "drops of milk" are picked "manually" just to control the milk. (aspect, couleur, odeur...). Then we do the milking by the machine. The milk is transported by an lactoduc, this assure bacteriologic quality . The milk is "colded"in a tank (inox) at about 6° during the night and to be mixed with milk of the early morning, then we have a temperature of about 20°, exactly what we need to have good conditions for acidification.