Maltese goats, hailing from the eastern and central Mediterranean region, trace their origins back to Asia Minor, despite their name association with the island of Malta, where purebred specimens are absent. These long-haired dairy goats are predominantly raised in southern Italy, notably in the islands of Sicily and Sardinia, alongside their presence in Greece, Turkey, and the Maghreb.
Distinctive for their long, white hair with a black area atop and along the sides of their heads, Maltese goats also sport long pendulous black ears that taper outward at the tip. In Italy, they are recognized as one of the eight autochthonous Italian goat breeds, with a genealogical herdbook maintained by the Associazione Nazionale della Pastorizia.
Although their Italian population has fluctuated over the years, with an estimated count of 70,000 in 1983 and 40,000 in 2005, the registered population was reported to be 1934 by the end of 2013. Valued for their dairy production, Maltese goats yield milk with a pleasant taste devoid of an overpowering "goaty" aroma or flavor. Milk production per lactation ranges from 242 to 358 liters for primiparous, secondiparous, and pluriparous nannies, potentially reaching 500–600 kg within a 300-day span. This milk boasts an average fat content of 4.28% and protein content of 3.66%.
In Sicily, the milk of Maltese goats finds its way into various dairy delicacies, including ricotta and traditional caprino cheeses such as Padduni, recognized with PAT status, and Formaggiu ri crapa.
About Maltese Goats
