Randy Chandler
Goat's milk and cheese are acquired tastes for some, with many people finding the strong, goaty flavour unappealing. This distinctive tang comes from the higher amounts of three smaller-chain fatty acids (caproic, capric, and caprylic acid) in goat's milk. The fats in goat's milk are also more susceptible to damage from rough handling and freezing, which can lead to a stronger goaty flavour. Additionally, the diet of goats, which includes plants like brambles and thorny grasses, can contribute to the acrid flavours in their milk and cheese. While some people enjoy the unique flavour of goat's milk and cheese, others may find it unpalatable due to its pungency or their sensitivity to certain flavours.
| Characteristics | Values |
|---|---|
| Scientific reason | Goat's milk contains higher amounts of three smaller-chain fatty acids (caproic, capric, and caprylic fat) that give those ‘goaty’, ‘barnyardy’ flavours. |
| Goat flavour intensity | Depends on the proportion of smaller-chain fats within their milk and how much the fats have broken down. |
| Fats breakdown | Strain of mould, yeast, and bacteria on the rind of cheese, aggressive stirring or heating, poor handling of milk, high bacteria/mould/yeast presence occurring naturally within the milk, etc. |
| Goat odour | Goats emit a very distinct odour, especially during breeding season when does go into heat and bucks produce pheromones that smell like strong goat cologne. |
| Goat milk vs cow milk | Goat's milk has smaller fat molecules, making it easier to digest than cow's milk. Goat's milk also contains approximately twice the fatty acids of cow's milk. |
| Goat cheese flavour | Goat cheese should taste bright and somewhat acidic with a signature tang. As it ages, the tanginess gives way to more creamy and earthy flavours. |
| Goat cheese texture | Goat's milk cheese is lighter in the mouth and less sweet than cow's milk cheese. |
| Goat cheese production | Goat cheese is produced using milk from nearby farms within a few days of milking. |
| Goat cheese misconceptions | Some people may have tried poor-quality goat cheese or have certain food aversions that make them sensitive to the flavour of goat cheese. |
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What You'll Learn
The role of the goat's diet
The role of a goat's diet
The diet of a goat plays a significant role in the taste of its milk and cheese. The type of grass, hay, and feed that a goat consumes can influence the flavour of its milk. For example, certain wild forage and grasses can impart a "goaty", oniony, or sour taste to the milk. Additionally, the breed of the goat also comes into play here; Nubians, for instance, are known for producing milk with less goaty flavour and higher butterfat content.
Goat cheese, or chèvre, is any cheese made from goat's milk. The taste of goat cheese varies depending on the variety, with some having a more pronounced "goaty" flavour than others. The "goatyness" of goat cheese is influenced by two key factors: the age of the milk when processed and the proximity of male goats, or bucks, to female goats, or does. Goat milk ages faster than cow milk due to its natural homogenisation, and as it ages, the "goaty" flavour intensifies.
Furthermore, the presence of male goats can impact the flavour of the milk. During the breeding season, bucks produce pheromones to attract does, and if they are housed together year-round, this strong scent can permeate the milk, resulting in a more "goaty" flavour. However, this is more likely to be a case of association rather than direct causation, as the pungent odour of male goats does not seem to transfer significantly into the milk.
The handling of the milk also plays a crucial role in the taste of the final product. Proper handling techniques, such as prompt cooling and filtration, can help prevent the milk from developing off-flavours. Additionally, the use of different cultures and ripening times during cheese production can further modify the flavour profile.
In summary, the diet of a goat, along with other factors such as breed, handling, and processing techniques, contributes to the distinctive taste of its milk and cheese.
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The importance of freshness
To ensure the best flavour, goat's milk should be used within a few days of milking. Pete Messmer, head cheesemaker at Lively Run Dairy, emphasises the importance of using fresh milk, stating that he never uses milk that is more than four days old. By doing so, the milk retains a fresh flavour throughout the cheese-making process, resulting in a milder-tasting cheese.
The handling of the milk is also crucial. Rough transportation, harsh pumping, and improper cooling can damage the milk and enhance the "goaty" flavour. Additionally, the presence of mould, yeast, and bacteria can actively break down the fats, leading to a stronger flavour. Therefore, proper sanitation and handling practices are essential to maintaining the freshness and quality of the milk.
Goat's diet and breed can also impact the flavour of their milk. Goats have strong stomachs and will eat plants that cows avoid, such as brambles and thorny grasses. These acrid flavours can transfer to their cheese, resulting in a more pungent taste. Seasonal temperature changes and stressful environments can also increase the production of fatty acids, contributing to a stronger flavour.
Furthermore, the presence of male goats (bucks) can influence the flavour of the milk. During the breeding season, bucks produce pheromones to attract females, resulting in a strong goat-like odour. If bucks and female goats (does) are housed together year-round, this odour can permeate the milk, intensifying the "goaty" flavour.
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The impact of the goat's environment
The impact of a goat's environment on the taste of its milk and cheese is significant. Goats living in unsanitary conditions are more likely to have health issues, which can affect the taste of their milk. For example, mastitis, an inflammation of the mammary gland, is more common in goats kept in unsanitary conditions and can cause a "goaty" flavour in the milk. Poor living conditions can also cause stress in goats, which can affect their health and the taste of their milk.
Goats should have enough space to eat, exercise, and explore, and they should be provided with proper feed, hay, and a good source of water. Clean living environments, healthy diets, and strong immune systems can help prevent health issues that may impact the taste of milk.
The diet of a goat can also affect the taste of its milk. Goats that are allowed to free-range and graze upon seasonal growths, such as perennial grasses, wild garlic, and onion, will have milk that tastes different from those that are fed a fixed diet of hay and feed.
In addition to the goat's immediate physical environment, the presence of male goats can also impact the taste of milk and cheese. The strong odour emitted by male goats, or bucks, can permeate the milk of female goats, or does, if they are kept in the same pen. This can result in a stronger "goaty" flavour in the milk and cheese.
Finally, the length of time between milking and processing can impact the taste of goat milk and cheese. Goat's milk ages much quicker than cow's milk due to its natural homogenization. As a result, the longer the milk is left unprocessed, the stronger the "goaty" flavour will be. Proper handling and rapid cooling of the milk can help inhibit the growth of bacteria and slow down the ageing process, resulting in a milder flavour.
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The influence of the goat's health
The health of goats has a significant influence on the taste of their milk and cheese. A healthy goat will produce milk with a higher protein yield and quality. Conversely, a goat that is not well-nourished may produce milk with a lower protein content. The presence of mastitis, an inflammatory condition of the udder, can cause changes in the milk's quality, composition, fat and protein content, and even impact its taste, odor, and colour.
Goats' living conditions and diet also play a crucial role in the taste of their milk and cheese. For example, allowing goats to free-range and graze on seasonal growths like perennial grasses, wild garlic, and onions can affect the flavour of their milk. Goats that are fed a specific, fixed diet of hay and feed will have fewer variables influencing the taste of their milk.
The age of the milk is another factor that influences the taste of goat milk and cheese. Goat's milk ages faster than cow's milk due to its natural homogenization, and as it ages, it develops a stronger "goaty" flavour. This is why it is essential to process goat's milk within a few days of milking to maintain a fresh flavour.
The handling of the milk is also crucial. Proper cooling and filtration of the milk after milking are necessary to inhibit bacterial growth, which can result in a more goaty taste. Additionally, aggressive stirring, vigorous heating, and rough transportation can damage the fats in the milk, leading to a stronger goaty flavour.
Overall, the health and well-being of goats, including their nutrition, living conditions, and the presence of any health conditions, can significantly impact the taste of their milk and cheese.
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How processing and packaging affect taste
The taste of goat's milk and cheese is influenced by a variety of factors, including processing and packaging methods.
Processing plays a significant role in the taste of goat's milk and cheese. Fresh, raw goat's milk is typically sweeter and cleaner-tasting than store-bought milk, which often has a "goaty" flavour due to the pasteurization process. Pasteurization involves heating the milk to kill bacteria and other microorganisms, which can affect its flavour. Additionally, the time taken for processing, handling, and packaging can impact the freshness and taste of store-bought milk.
Goat's milk contains an enzyme called caproic acid or capric acid, which can cause a "goaty" or "musky" taste if the milk is not handled properly during processing. Sloshing or excessive movement during processing can disrupt the chemical structure of the milk, releasing this enzyme and resulting in a stronger flavour.
The diet of goats can also impact the taste of their milk. Goats that feed on specific hay and grains will have fewer variables influencing the taste of their milk compared to those allowed to graze freely on seasonal growths like perennial grasses, wild garlic, and onions. Certain grasses and wild plants can impart a stronger flavour to the milk.
In terms of packaging, preventing contamination during the milking process is crucial. Stray hairs or organic materials falling into the milk can affect its taste. Using a filter during or after the milking process can help eliminate these impurities. Additionally, chilling or freezing the milk promptly after milking inhibits bacterial growth, preventing the development of a "`goaty`" taste.
Overall, the processing and packaging of goat's milk and cheese greatly influence their taste. Proper handling, prompt chilling, and attention to the goat's diet can help mitigate the "goaty" flavour that some consumers find unappealing.
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Frequently asked questions
Goat's milk contains the enzyme caproic acid, which strengthens the goaty taste over time. Goat milk has approximately twice the fatty acids of cow's milk, which is why it has a lot of pros biotics and doesn't taste like cow's milk. The tendency for it to taste strong or goaty is a result of how it is handled. Goat's milk has a high amount of lactic acid, and this lactic acid can multiply fast in warm temperatures over the course of 3-4 days.
Plants such as onions, garlic, mustard, chamomile, fennel, sneezeweed, and ragweed are what typically make a goat's milk taste off or bad. Poor sanitation, stress, extreme temperatures, poor living conditions, and diet changes can also contribute to taxing the health of the goat, possibly affecting the taste of its milk.
The two key factors that determine the "goatyness" of goat's cheese are how old the milk is when it is processed and whether or not the bucks, who can emit a very distinct odour, regularly live in the same pen as the does. As a result, if the bucks and does live together, the does' milk will become very "goaty".
The milk used to make the cheese being less fresh can make goat's cheese taste worse.
