Milk composition varies between breeds; fat has the highest variation, protein varies slightly and lactose is stable. Milk composition and yield can also be influenced by other factors, including age and body weight at kidding, gestation and dry periods, body condition at kidding, plane of nutrition, etc. In terms of plane of nutrition, increasing the energy intake increases the level of milk production toward the goat’s inherited potential. Factors that increase milk yield in cows or goats are increased body weight, advancing age, increased plane of nutrition, fall and winter kidding, moderate or cool environmental temperatures, and good body condition at kidding. In addition, milk adulteration is commonly reported in LMIC; in East Africa, India and Pakistan it is common to have milk intentionally diluted with water to increase profit. To hide this dilution, urea, vegetable oil, glucose, sodium chloride, cane sugar or rice flour, are added (Andhra and Dadra, 2011). This affects nutrient concentration and profile, and can also introduce pathogens. Milk composition affects the cheese yield and quality. Casein is the protein, which we utilize when making cheese. Most of the whey proteins will be lost with the whey during cheese making. The molecular components in casein are αS1, αS2, β and κ –casein differing in amino acid composition, phosphorylation and glycosylation.