Andy Montoya
Goat cheese, also known as Chèvre, is a versatile cheese with a variety of flavours and textures. It is often described as tangy and intense, with a soft, spreadable texture. One of the key components of goat cheese is capric acid, a flavourful fatty acid that promotes good intestinal bacteria in humans. The cheese's pH level and acidity can be influenced by factors such as storage temperature and the type of starter culture used during production. For instance, a study found that goat cheese stored at a temperature of 8-10°C for 90 days had an average pH of 4.94-4.95 and 1.3-1.5% titratable acidity. Additionally, the age of the goat milk and the separation of male and female goats during breeding season can impact the flavour of the cheese, affecting its perceived acidity. Some people with Gastroesophageal Reflux Disease (GERD) have reported mixed results with goat cheese, as its acid levels may differ from those in cow's milk.
| Characteristics | Values |
|---|---|
| Acidity | Goat cheese is characterised by its semi-hard texture and, on average, contains 1.3-1.5% titratable acidity, a pH of 4.94-4.95, and 33.51-36.17% total fat. |
| Taste | Goat cheese can range from gamey and tangy to mild and even lightly sweet, depending on how it's produced. |
| Digestibility | Goat cheese is more digestible than cow's cheese due to its different protein composition and smaller fat globules. |
| Lactose Intolerance | Goat cheese is a good choice for people with lactose intolerance due to its relatively low lactose content. |
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What You'll Learn
Goat cheese can be made in a variety of textures and flavours
Goat cheese, or chèvre, meaning "goat" in French, can be made in a variety of textures and flavours. The versatility of goat cheese is a result of the different production processes and ingredients used.
Goat cheese can be made from pure goat milk or a blend of goat milk and cow milk. The milk is first filtered to remove impurities, and then a curdling agent is added to separate the curds from the whey. The type of curdling agent, the time and pressure of draining, and the temperature and duration of the curing process can all affect the texture and flavour of the cheese. For example, soft, fresh goat cheese is the most well-known type, but firm cheeses can also be made from goat milk, such as goat Gouda or goat Cheddar.
The flavour of goat cheese can range from mild and lightly sweet to tangy and pungent, depending on the quality of the milk and the production process. Fresh, clean milk will produce a milder-tasting cheese, while older milk or milk from female goats exposed to male goats during breeding season will produce a stronger-tasting cheese.
Goat cheese can also be made in a variety of textures, from crumbly to creamy, with a soft, spreadable consistency. The texture of the cheese is influenced by the same factors that affect its flavour, such as the type of starter culture and curing process used.
Goat cheese is known for its distinctive tangy and earthy flavour, which can be intensified by pairing it with certain foods and drinks. For example, goat cheese is often paired with honey, fruit, or nuts to enhance its flavour. It is also commonly served with salads, grilled dishes, or as part of a cheese board.
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Goat cheese is more digestible than cow's cheese
The physicochemical, microbiological, and sensory properties of goat cheese are influenced by the starter culture used during production. For example, the use of lactic acid bacteria as a starter culture in goat Brie cheese results in increased pH and reduced acidity over time.
Goat cheese is also a source of capric acid, a flavourful fatty acid that promotes the growth of beneficial intestinal bacteria in humans. This may contribute to the digestibility of goat cheese compared to cow's cheese.
While the perception of goat cheese as highly acidic persists, there is evidence to suggest that the acid levels in goat milk may not be significantly different from those in cow milk. This could be due to the impact of storage temperature and duration on the acidity of cheese, as well as the presence of lactic acid bacteria.
In summary, goat cheese is more digestible than cow's cheese due to its unique protein composition, lower lactose content, and the presence of beneficial fatty acids. The acidity of goat cheese can be influenced by various factors, and it may not be as acidic as commonly believed.
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Goat cheese is a good option for people with lactose intolerance
Goat cheese, also known as Chèvre, offers a range of flavours and textures, from crumbly to creamy, mild to tangy, and white to herb-coated. Its distinctive character is attributed to capric acid, a flavourful fatty acid naturally found in goat's milk. This acid promotes the growth of beneficial intestinal bacteria in humans and is often marketed as a health food product.
The protein composition of goat's milk differs from that of cow's milk, with smaller fat globules that are more easily broken down by digestive enzymes. This difference in protein composition may contribute to the cheese's suitability for those with lactose intolerance.
Research has also shown that the acidity of goat cheese can be influenced by factors such as storage temperature and the addition of certain bacteria. For example, a study on goat Brie cheese found that after 30 days of storage, the cheese exhibited increased pH and reduced acidity. Similarly, the use of specific bacteria, such as S. thermophilus, can help reduce acidity and improve the acceptability of aged goat cheese.
Overall, goat cheese is a viable option for individuals with lactose intolerance due to its relatively low lactose content and distinct nutritional properties. However, it is always recommended to consult with a healthcare professional or dietician for personalized advice regarding dietary restrictions and intolerances.
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The taste of goat cheese depends on the freshness of the milk
Goat cheese, or chèvre, is known for its versatility and unique flavours and textures. It can be white, coated with ash or herbs, or wrapped in grape leaves. Its distinctive character comes from capric acid, a flavourful fatty acid that promotes good intestinal bacteria. Goat cheese is also a good choice for those with lactose intolerance, due to its relatively low lactose content.
Goat cheese can range from gamey and tangy to mild and even lightly sweet. The texture can vary from crumbly to creamy, with aged variants boasting a variety of coatings, such as natural or waxed rinds, or a fluffy coating similar to Camembert or Brie. The taste of goat cheese may also depend on where you cut it, as each cheese consists of several layers of flavour.
While some describe goat cheese as having pungent flavours and smells, others enjoy the "goaty" taste. The proteins in goat milk are more digestible than those in cow milk, and the smaller fat globules make it easier for digestive enzymes to break down. This makes goat cheese a good option for those with digestive issues.
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Goat cheese has a higher pH and lower acidity than cow's cheese
The pH of goat cheese can vary depending on factors such as the starter culture used, the duration of storage, and the storage temperature. For example, the pH of goat cheese stored for 90 days at a temperature of 8-10°C was measured to be in the range of 4.94-4.95. On the other hand, goat cheese stored at a higher temperature may develop mold, which can also affect its pH and acidity.
Additionally, the type of goat cheese, such as fresh or aged, can influence its pH and acidity levels. Fresh goat cheese, for instance, never develops a rind, while aged variants may have different coatings that can impact their pH and acidity. Aged goat cheese typically has less water and more protein and fat, resulting in changes to its texture, colour, and sensory properties.
Goat cheese is known for its distinctive flavour and texture, which can range from crumbly to creamy and mild to tangy. Its unique character is attributed to capric acid, a flavourful fatty acid that promotes good intestinal bacteria in humans. Despite its relatively low lactose content, goat cheese still contains lactic acid bacteria, which can affect its texture, colour, and sensory qualities over time.
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Frequently asked questions
Goat cheese is acidic, but less so than cow's cheese. Its distinctive character comes from capric acid, a flavourful fatty acid that promotes the development of good intestinal bacteria in humans. Goat cheese has an average pH of 4.94-4.95.
Goat cheese has a different protein composition to cow's cheese, with more digestible proteins and smaller fat globules. Goat cheese is also lower in lactose, making it a good choice for people with lactose intolerance.
Goat cheese can range from gamey and tangy to mild and even lightly sweet.
Goat cheese should be stored at a temperature of 8-10°C. At this temperature, it can be stored for up to 90 days.
