Randy Chandler
The pH level of cheese, which measures its acidity or alkalinity, depends on the type of cheese, the aging process, and the production process. Goat cheese comes in many forms, including soft, spreadable varieties, as well as goat cheddar, mozzarella, and feta. While some cheeses are more acidic, others are more alkaline. For example, ricotta and blue cheese have pH levels ranging from 5.8 to 6.2, which is on the acidic side but closer to neutral (7) than highly acidic cheeses. Dairy is generally considered acid-forming, but goat dairy is preferable as it is less acid-forming than cow or sheep dairy and may even be alkaline-forming if raw.
| Characteristics | Values |
|---|---|
| Acidity | Goat cheese is generally acidic, but less so than cow or sheep cheese. |
| Alkalinity | Raw goat milk is alkaline-producing, while pasteurized goat milk is acid-forming. |
| Health | Goat cheese is high in fat, which can contribute to acid reflux. |
| Substitutes | Goat cheese can be substituted for cow's milk cheese in recipes. |
| Diet | Goat cheese is included in the Alkaline Mediterranean Diet |
| pH Level | The pH level of goat cheese varies depending on the type and aging process, but generally falls within the acidic range. |
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What You'll Learn
Goat cheese is alkaline-forming
Dairy products are generally acid-forming, but goat's dairy is less so than cow or sheep dairy. In fact, raw goat's milk is alkaline-producing. Goat cheese, therefore, is likely to be alkaline-forming, although the pH level of cheese depends on the type of cheese and the aging process.
Goat cheese comes in many forms, including soft, spreadable varieties, as well as goat cheddar, mozzarella, and feta. Goat cheese can be used in a variety of ways, such as in salads, with crackers, or as a garnish. For those who experience acid reflux, goat cheese may be a better option than other types of cheese due to its potentially more alkaline nature.
The Alkaline Mediterranean Diet, developed by Dr. Bailey, recommends substituting goat cheese and yogurt for cow milk cheese and yogurt. This diet is based on the idea that eating less acid-forming food is beneficial for health and well-being. It emphasizes eating alkaline-forming foods as the foundation of your diet and reducing the consumption of processed and animal-based foods.
To make an alkaline-forming meal with goat cheese, you can prepare a goat cheese mousse with rose-infused plums and a sunflower seed crust. This recipe combines goat cheese, honey, thyme, salt, and coconut milk in a food processor to create a smooth and creamy mousse. The mousse is then served with a sauce made from plums, ginger, honey, and Rosé.
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Goat milk is alkaline-forming when raw
Dairy products are generally acid-forming. However, goat's milk is alkaline-forming when raw, but becomes acid-forming after pasteurization. Goat dairy is considered preferable to cow or sheep dairy as it is less acid-forming and possibly even alkaline-forming.
The pH level of cheese depends on the type of cheese and the aging process. While some cheeses are more acidic, others are more alkaline. For example, ricotta and blue cheese have pH levels ranging from 5.8 to 6.2, which is on the acidic side of the pH scale but less acidic than the pH of 7.
Goat cheese comes in many forms, including soft and spreadable varieties, as well as cheddar, mozzarella, and feta. Goat cheese can be used in recipes such as salads, snacks, and garnishes. For instance, a refreshing salad can be made with mixed greens, cherry tomatoes, cucumber slices, and a sprinkle of goat feta. Goat cheddar can be enjoyed on crusty, whole-grain bread with some jam.
To summarize, goat milk is alkaline-forming when raw due to its pH level, which is influenced by the production process and the aging of the cheese. Raw goat milk can be a good alternative to cow's milk for those seeking to reduce their consumption of acid-forming dairy products.
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Dairy is generally acid-forming
Dairy products are generally considered to be acid-forming. However, some sources suggest that dairy products do not produce acid upon metabolism and do not cause metabolic acidosis. The systemic pH of the body is not influenced by diet, and milk is not an acid-producing food.
The pH scale is used to measure the level of acidity or alkalinity in a substance, ranging from 0 to 14. A pH value of 7 is considered neutral, with values below 7 indicating acidity, and values above 7 indicating alkalinity. Cheese, a dairy product, can be made from the milk of cows, goats, and sheep. The pH level of cheese depends on the type of cheese, the aging process, and the production process. Generally, cheese falls within the acidic range on the pH scale.
Goat cheese is considered to be less acid-forming than cow or sheep cheese. It is possibly even alkaline-forming. Goat cheese can be substituted for cow cheese, and goat yogurt can be used as a replacement for cow yogurt. Goat dairy products are preferable because they are less acid-forming.
The acidity of cheese can be influenced by factors such as the aging process and production method. For example, ricotta cheese, a twice-cooked cheese, is made by heating milk and cream and then adding lemon juice, which causes the pH to drop and the casein proteins to unfold and form curds. The pH of ricotta cheese ranges from 5.4 to 6.2, which is on the acidic side of the pH scale but is closer to neutral than many other cheeses.
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Goat cheese is a good substitute for cow's cheese
Dairy products are generally acid-forming, and all animal-based proteins are acid-forming. However, goat dairy is preferable to cow or sheep dairy because it is less acid-forming and possibly even alkaline-forming. Goat cheese is a good substitute for cow's cheese because it is less acidic and has a distinctive flavour, with a tangy taste and earthy notes. It is also a good source of probiotics, which aid in gut health and improve digestion.
Goat cheese has a strong flavour, but there are plenty of substitutes that can be used in its place, depending on the dish. For example, ricotta cheese is a great substitute for goat cheese in baked goods and pasta dishes due to its low-fat content and mild taste. To make ricotta taste more like goat cheese, add a bit of salt to it. Another option is mascarpone cheese, which has a similar creamy texture to goat cheese.
If you are looking for a substitute that is closer in taste to goat cheese, Parmesan cheese is a good option. It is made from cow's milk and aged, which gives it a strong flavour. The texture of Parmesan is harder than goat cheese, but it can be sliced or grated and melted over pasta dishes and baked goods. It will add a lovely saltiness and a hint of nuttiness to any dish.
For those who are vegan or looking for a non-dairy substitute, tofu is a good option. The medium-firm kind can be mashed or whipped for spreads and dips, or pressed overnight in a tofu press to make it crumbly like feta or cotija. To make the flavours work, you can add nutritional yeast, lemon juice, herbs, or other flavourings. Softer silken tofu can also be used in dips and spreads. Fermented tofu has a complex, cheese-like flavour that makes it an even better substitute for goat cheese.
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Goat cheese is high in fat
Goat cheese is a popular alternative to cow's cheese, valued for its mild and earthy flavour, as well as its ease of digestion. It is a good source of calcium, selenium, protein, vitamins, minerals, and fatty acids. However, it is important to note that goat cheese is high in fat, which has some health implications.
The fat content in goat cheese can contribute to acid reflux. High-fat cheeses can relax the lower oesophageal sphincter (LES), a muscular valve that separates the oesophagus from the stomach. This relaxation can lead to the backflow of stomach acid into the oesophagus, causing discomfort. Therefore, it is advisable to consume goat cheese in moderation, especially for those prone to acid reflux.
Goat cheese is also a source of saturated fat, which is generally considered unhealthy. However, studies have found that consuming full-fat cheese does not seem to increase the risk of heart disease. Additionally, goat cheese contains beneficial medium-chain fatty acids, such as capric acid, which has antibacterial and anti-inflammatory properties. These fatty acids are metabolised faster than those in cow's cheese, leading to feelings of fullness and potentially aiding in weight loss.
While goat cheese is high in fat, it is not as high as cheeses made from cow's milk. For example, goat cheddar has slightly lower calories and fat content compared to cow cheddar. Furthermore, goat cheese has more short-chain fatty acids, making it easier to digest for some individuals. This ease of digestion is another factor that contributes to its weight loss benefits.
In conclusion, while goat cheese is high in fat, it also offers several nutritional benefits. It is important to consume it in moderation and be mindful of individual sensitivities or health conditions, such as acid reflux. The fatty acids in goat cheese can have positive effects on digestion and weight loss, and the presence of beneficial medium-chain fatty acids adds to its nutritional value.
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Frequently asked questions
Goat cheese is generally acidic, but it is less acid-forming than cow or sheep cheese. Raw goat milk is alkaline-producing, while pasteurized goat milk is acid-forming.
The Alkaline Mediterranean Diet is based on eating alkaline foods that primitive hunters and gatherers ate. It involves eating less acid-forming food and more alkaline-forming foods like goat cheese and yogurt, soy milk, soy beans, tofu, white beans, lentils, olive oil, flax oil, almonds, flax seeds, and sesame seeds.
The pH scale measures the level of acidity or alkalinity in a substance, with pH values below 7 indicating acidity and values above 7 indicating alkalinity. Cheese generally falls within the acidic range, but some cheeses like ricotta and blue cheese are more alkaline, with pH levels ranging from 5.8 to 6.2.
You can incorporate goat cheese into an alkaline diet by making it a component of an alkaline cheese-based meal. For example, you can pair goat cheese with a salad or whole-grain crackers, or use it as a garnish on a salad or pasta dish.
