Frederic Melton
Goat cheese, also known as Chevre, is a creamy white cheese made from goat's milk. It is a popular cheese with a long history in France, Italy, and Brazil. The process of making goat cheese involves bringing goat's milk to room temperature, adding culture and rennet, and allowing it to set for 18-24 hours. The pH of goat cheese is typically in the acidic range, with values ranging from 4.40 to 6.55, depending on various factors such as starter concentrations, ripening processes, and storage temperatures. The pH level affects the cheese's acidity, flavour, and texture, contributing to its overall character.
| Characteristics | Values |
|---|---|
| pH | 4.40-6.55 |
| Acidity | High |
| Moisture Content | High |
| Probiotics | Lactobacillus rhamnosus TW2, Lactobacillus plantarum TW14, Lactobacillus acidophilus, Bifidobacterium lactis BB-12, Bifidobacterium animalis ssp. lactis |
| Texture | Semi-hard |
| Protein | 24.59-24.09% |
| Fat | 33.51-36.17% |
| Minerals | 5.64-5.53% |
| Manufacturing Techniques | Amount and species of organism used in culturing, incubation procedures, forming or pressing techniques |
| Maturation | Affected by aging time and conditions |
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What You'll Learn
- Goat cheese is made from goat's milk, brought to room temperature, and mixed with culture and rennet
- The pH of goat cheese ranges from 4.40 to 6.55
- The pH of goat cheese is influenced by moisture content, temperature, and duration of the ripening process
- Goat cheese is often characterised by a strong goaty smell and can be fresh or aged
- Goat cheese can be made using probiotic starters, resulting in a product with additional health benefits
Goat cheese is made from goat's milk, brought to room temperature, and mixed with culture and rennet
Goat cheese, or Chevre, is a simple process that starts with bringing fresh goat's milk to room temperature. This is an important step as it ensures the milk is at the optimal temperature for the culture to work effectively. The next step is to add a small amount of culture, known as a "smidge", and mix it into the milk. This culture is often a mesophilic culture, which is a type of probiotic bacteria that contributes to the characteristic flavour of goat cheese. It is important to let the culture sit for a few minutes and then gently press it into the milk until it is fully incorporated.
Once the culture is mixed in, a couple of drops of rennet are added. Rennet is an enzyme that helps to coagulate the milk, facilitating the formation of curds. It is typically mixed with a small amount of water before being added to the milk, and it is important to use an up-and-down motion to combine it gently. After adding the rennet, the mixture should be covered and set aside for 18 to 24 hours. During this time, the culture and rennet work together to transform the milk into cheese.
The pot should be covered and left undisturbed in an ideal temperature range of 68-72 degrees Fahrenheit. This temperature range is crucial for the proper ripening of the cheese. After the allotted time has passed, the cheese is drained through a cloth-lined colander. This step helps to separate the curds from the whey, which is the liquid byproduct of the cheese-making process.
Finally, a small amount of salt is mixed into the cheese. This step not only enhances the flavour but also acts as a preservative, helping to extend the shelf life of the goat cheese. The process of making goat cheese from goat's milk, brought to room temperature, and mixed with culture and rennet is thus completed. The resulting cheese is known for its tangy, salty, and creamy flavour, as well as its white, creamy appearance.
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The pH of goat cheese ranges from 4.40 to 6.55
The pH of goat cheese typically falls within the range of 4.40 to 6.55. This variation in pH values is influenced by several factors, including the starter culture used, the ripening or maturing process, and storage conditions.
Goat cheese, also known as Chevre, is crafted from fresh goat's milk and a starter culture, with a small amount of rennet added. The milk is brought to room temperature, and after adding the culture and rennet, it is left to sit for around 18 to 24 hours. The mixture is then drained and salt is added, resulting in Chevre. The specific starter culture used, such as combinations of Lactobacillus rhamnosus TW2 and Lactobacillus plantarum TW14 isolates, can impact the pH of the final product.
The ripening or maturing process plays a crucial role in determining the pH of goat cheese. During this process, the pH gradually decreases, and the cheese becomes more acidic. The duration of ripening can range from a few days to several weeks or even months, depending on the desired characteristics of the final product. Longer ripening times tend to result in lower pH values and more pronounced acidic flavors.
Storage conditions, particularly temperature, also influence the pH of goat cheese. Storing cheese at higher temperatures can promote the growth of mold, affecting its pH. Additionally, the moisture content of the cheese can play a role in pH levels, with higher moisture content contributing to a more acidic profile.
It is worth noting that the incorporation of probiotics, such as Lactobacillus acidophilus or Bifidobacterium lactis, into goat cheese can further impact its pH and overall characteristics. These probiotics can enhance the technological, physiochemical, and sensory profiles of the cheese, making it more appealing to consumers.
In summary, the pH of goat cheese spans a range, typically falling between 4.40 and 6.55. This variation is a result of various factors, including the choice of starter culture, the duration of ripening, storage conditions, moisture content, and the potential inclusion of probiotics. These factors collectively contribute to the unique characteristics of goat cheese, influencing its acidity, flavor, texture, and overall appeal to consumers.
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The pH of goat cheese is influenced by moisture content, temperature, and duration of the ripening process
The pH of goat cheese is influenced by several factors, including moisture content, temperature, and the duration of the ripening process. These factors play a crucial role in determining the characteristics of the final product, such as its texture, flavor, and overall quality.
Moisture content is an essential aspect of cheese-making, and it varies depending on the type of goat cheese being produced. Spiced cheeses, for example, tend to have higher moisture content than other varieties. The moisture content affects the pH of the cheese, as a decrease in moisture can lead to a change in pH, reaching the isoelectric point of casein. This, in turn, can impact the ripening process, with lower moisture content potentially extending the ripening time.
Temperature plays a significant role in the pH of goat cheese as well. Higher temperatures can cause the denaturation of whey proteins, forming coaggregates that contribute to an increased cheese yield and improved biological value. Additionally, increasing the temperature during the coagulation process can reduce the coagulation time. However, the optimal temperature range for coagulation may vary depending on the specific cheese variety being produced.
The duration of the ripening process also influences the pH of goat cheese. As cheese ripens, it undergoes a complex set of biochemical events, including lactose metabolism, lipolysis, and proteolysis. The ripening time affects the bacteriological and physicochemical characteristics of the cheese, with longer ripening periods potentially resulting in lower pH values. For example, goat cheese ripened for 30 days at 5°C exhibited specific chemical characteristics, including a particular pH level.
The starter culture used during the cheese-making process can also impact the pH of goat cheese. Different combinations of starter cultures, such as Lactobacillus rhamnosus TW2 and Lactobacillus plantarum TW14, can result in varying pH levels during the production and ripening process. Additionally, the concentration of these starter cultures may influence the pH and the overall characteristics of the cheese.
In summary, the pH of goat cheese is influenced by a multitude of factors, including moisture content, temperature, ripening duration, and starter culture selection. These factors interact in complex ways to determine the final pH, texture, and flavor profile of the cheese. Understanding these relationships is crucial for cheese producers to optimize their processes and create high-quality goat cheese products.
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Goat cheese is often characterised by a strong goaty smell and can be fresh or aged
Goat cheese is a versatile product with a long history, going back hundreds of years in France and Italy. In the US, goat cheese was introduced in 1980 by Laura Chenel, who presented her version of fresh and sweet goat cheese. Since then, it has become a popular product in America, with many small farms producing it.
Goat cheese is often characterised by a strong goaty smell, which some people dislike. This smell is caused by pheromones released by male goats, which can end up in the female's milk. The older the goat milk, the more "goaty" it tastes. This smell is not removed by the pasteurization process. The "goatyness" of the cheese is also influenced by the quality of the product, with poor quality cheese being more likely to have a stronger smell.
The cheese-making process for goat cheese is quite simple and similar to that of other soft cheeses. Fresh goat's milk is brought to room temperature, and a culture and rennet are added. After being left to sit for 18-24 hours, the mixture is drained through a cloth and salt is added. The resulting cheese can be very fresh or aged to develop character.
Goat cheese can be presented in various forms, from a fluffy pile of curds to a compact shape when formed in moulds. It can be dressed up with herbs, spices, or natural surface moulds for greater aging potential. The aging process can also affect the pH of the cheese, with ripened cheese having a higher pH than fresh cheese. Research has shown that the pH of goat cheese can range from 4.97 to 6.55, depending on the starter concentration and ripening time.
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Goat cheese can be made using probiotic starters, resulting in a product with additional health benefits
Goat cheese is a nutritious dairy product with a distinct flavour and a range of textures. It is packed with vitamins, minerals, protein, and healthy fats, making it a popular alternative to cow's milk cheese. One of the key benefits of goat cheese is its lower lactose content, making it more suitable for those with dairy intolerances. Additionally, goat's milk contains a unique fatty acid profile associated with several health benefits, including anti-inflammatory properties and reduced hunger.
The process of making goat cheese with probiotic starters involves bringing fresh goat's milk to room temperature and adding a small amount of culture and rennet. After stirring and setting aside for 18-24 hours, the mixture is drained through a cloth and salt is added. The addition of probiotic starters to this process can enhance the nutritional profile of the cheese.
Research has been conducted to optimize the manufacturing process of goat cheese with probiotic starters. By modifying factors such as starter inoculum amount, salt concentration, and ripening time, the microbiological, biochemical, and sensory properties of the cheese can be improved. For example, a study found that adding 0.30% milk hydrolysate, 3 x 10^7 viable B. lactis, and 7 x 10^6 viable L. acidophilus cells per ml of milk, along with 3.50% salt and ripening for 70 days, resulted in sufficient probiotic viability during ripening.
Overall, goat cheese made with probiotic starters offers a delicious and nutritious option for consumers, combining the benefits of probiotics with the unique flavour and texture of goat cheese. By optimizing the manufacturing process, producers can ensure that the final product delivers a potent dose of probiotics while maintaining the desired sensory characteristics.
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Frequently asked questions
The pH of goat cheese varies depending on the type of goat cheese, its starter concentration, and the duration of the ripening process. For example, the pH of Robiola di Roccaverano cheese, a type of goat cheese, ranges from 4.40 to 5.73. Another source mentions that goat cheese stored at 8-10°C for 90 days has a pH of 4.94-4.95.
The pH of goat cheese is influenced by various factors such as the starter concentration, the duration of the ripening process, and storage temperature. The type of milk used and the manufacturing techniques can also impact the final pH of the cheese.
pH plays a crucial role in the ripening process of cheese. A lower pH contributes to the development of the flavor, body, and texture of the cheese. Additionally, a pH closer to neutral is one of the factors that makes goat milk cheeses a promising probiotic vehicle.
The acidity of goat cheese can be influenced by factors such as the amount of culture and rennet added, the culturing time, and the moisture content. For example, a longer culturing time can result in increased acidity, as seen in the case of Chevre goat cheese. Adjusting these factors can help control the acidity of the final product.
