Bushra Griffith
There are many reasons why your goat cheese might be grainy. If you've made the cheese yourself, the graininess could be due to the temperature of the milk, the amount of time the milk was left for, or the type of milk used. Goat cheese made from fresh, unpasteurized goat milk can have a grainy texture. If you've bought the cheese, it might be grainy because it's past its prime or has been kept at room temperature for too long, leading to bacterial growth.
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What You'll Learn
Goat cheese made from unpasteurized milk
Goat cheese, or chèvre, made from unpasteurized milk has a reputation for being higher in quality than its pasteurized counterpart. Advocates of unpasteurized milk, or raw milk, believe that it is more nutritious, easier to digest, and has a superior flavour. It is also believed to support local farms and small-scale dairy producers. However, the process of pasteurization was introduced as a safety measure to prevent the spread of diseases such as Tuberculosis and Brucellosis, which were once linked to the consumption of raw milk.
Despite the benefits of pasteurization, some people argue that it is unnecessary for aged cheese. Raw milk cheese, when aged for a minimum of 60 days, allows the natural bacteria enzymes to combat any harmful bacteria present in unpasteurized milk. This results in a safer product with a unique flavour and texture.
When making goat cheese at home, using unpasteurized milk can lead to a grainy texture. This is likely due to the addition of lemon juice or citric acid, which does not provide the same depth of flavour as a culture. To improve the texture, it is recommended to use a culture, which is inexpensive and easily accessible. Additionally, the temperature at which the acid is added can impact the texture; adding it at a higher temperature can result in a tougher and coarser cheese.
It is important to note that unpasteurized goat cheese, like any fresh cheese, is highly perishable. It should be consumed within a week to two weeks of purchase or production, provided it is stored properly in the refrigerator. Beyond this timeframe, the cheese becomes susceptible to bacterial growth, which can cause discoloration and the formation of a bacterial film.
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The effect of temperature on goat cheese
Temperature plays a crucial role in the texture and quality of goat cheese. Goat cheese, especially the soft and fresh variety, is highly perishable and susceptible to temperature changes. Maintaining the optimal temperature during the cheese-making process and storage is essential to prevent spoilage and ensure the desired texture.
During the cheese-making process, temperature influences the activity of cultures and enzymes used in coagulation and acidification. For instance, the addition of rennet, a coagulating enzyme, is most effective at a specific pH and temperature of around 95°F. Maintaining the ideal temperature ensures the rennet functions optimally, leading to the desired curd formation. Deviations from this temperature can impact the coagulation process, potentially resulting in a grainier texture.
Similarly, temperature plays a role in the acidification process. Goat's milk naturally acidifies over time, and this process is accelerated at higher temperatures. If the milk becomes too acidic before adding the rennet, it may not thicken properly, resulting in a grainy texture. Therefore, it is crucial to monitor and control the temperature during cheese making to achieve the desired curd structure and avoid graininess.
Temperature control is also essential during the storage of goat cheese. Soft, fresh goat cheese should be stored in a refrigerator at a food-safe temperature to prevent bacterial growth and discoloration. Even within the refrigerator, temperature fluctuations can impact the texture of the cheese. Maintaining a consistent temperature helps preserve the cheese's smooth texture and slows down the aging process, preventing it from becoming overly "goaty."
Additionally, temperature affects the drainage process. Draining the cheese in a refrigerator can help slow down acidification and prevent over-aggregation of protein structures, which can lead to graininess. By controlling the temperature during drainage, cheese makers can influence the final texture of the goat cheese.
In summary, temperature has a significant impact on the texture and quality of goat cheese. Deviations from the optimal temperature during cheese making, storage, and drainage can result in a grainy texture, discoloration, or accelerated spoilage. Maintaining consistent and controlled temperatures throughout the process is crucial for producing high-quality, smooth, and safe-to-consume goat cheese.
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The aging process of goat's milk
Goat cheese is grainy when homemade because the recipe calls for lemon juice or citric acid instead of a culture, which doesn't give the same depth of flavor or texture as a culture will. Using a culture will help create a smoother texture.
Goat's milk is a highly nutritious food with high biological merit due to its high levels of calcium, potassium, phosphorus, and protein. It is also hypoallergic and easily digestible due to its small fat globules. Goat's milk is perishable and can be expected to last for about a week in the refrigerator, with some sources saying it may last for up to 2 weeks. However, the longer it sits at ambient temperature, the greater the risk of bacterial growth.
Research has shown that goat's milk has potential benefits for brain health during aging. A study on rats found that goat's milk administration significantly improved short- and long-term memory, and protected against memory decline. The study also suggested that the taurine or sialic acid in goat's milk may be responsible for these memory-enhancing effects.
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Bacterial growth on goat cheese
Goat cheese is a dairy product with a high risk of bacterial growth. This is due to the manual contact of handlers during the manufacturing process. One of the most common foodborne pathogens in cheese is Staphylococcus aureus. The growth of this pathogen can be inhibited by the addition of specific antibacterial starter cultures, such as selected lactic acid bacteria (LAB) with anti-Staphylococcus activity. These cultures not only increase microbiological safety but also improve the technological and functional properties and enhance the cheese's flavour.
The microbial shaping of goat cheese occurs in the early stages of production, and a stable microbiota composition is maintained over the next 26 weeks of ageing. However, the presence of pathobionts and spoilage organisms can negatively impact the quality and biosafety of milk and its by-products. To prevent bacterial growth, it is essential to maintain proper storage conditions and temperatures. Goat cheese stored at cold temperatures has been shown to have higher protein, fat, ash, and total solids levels compared to frozen-stored cheese. Additionally, the viability of LAB in goat cheese decreases at frozen temperatures due to the formation of ice crystals.
The addition of inoculum containing enterococci can be a strategy to prevent the growth of pathogens in goat cheese. However, it is important to note that the success of inhibition depends on implementing hygiene measures throughout the production chain. The pH of the cheese also plays a role in preventing bacterial growth, as a more acidic environment can inhibit the growth of pathogens.
To identify bacterial growth in goat cheese, one can look for signs such as discoloration, the presence of a bacterial film, or changes in texture and flavour. Discoloration can range from a subtle off-white tint to more vivid yellow, orange, or pink hues. A bacterial film is a thin layer of clammy, slimy fluid that adheres to the surface of the cheese. In terms of texture, goat cheese with bacterial growth may exhibit graininess instead of the desired silky feel.
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The effect of the buck's scent on goat cheese
Goat cheese can be grainy due to the use of lemon juice or citric acid in the recipe instead of a culture. Using a culture will help achieve the desired silky texture.
Now, on to the effect of the buck's scent on goat cheese.
The buck's scent can have an impact on goat cheese, especially if the bucks are kept close to the herd. During the rut, or breeding season, bucks emit a strong musky odour from their urine and scent glands located near their horns. This scent can be transferred to the milk and subsequently to the cheese if the bucks are not separated from the herd. To avoid this, goat owners typically keep the bucks in a separate location on the farm. Regular cleaning of the bucks, including trimming their beards and washing their bellies, heads, and legs, can also help reduce their urine scent.
The intensity of the buck's scent can vary, with some people finding it horribly offensive while others do not think it is too bad. The scent can easily transfer to people and objects that come into contact with the buck, and it can be challenging to remove with soap and water. The buck's diet may also influence its scent, as some owners have noticed that their buck's scent reflects the herbal blend used for deworming.
To summarise, the buck's scent can affect the smell and potentially the flavour of goat cheese if the bucks are not separated from the herd during the rut. Proper herd management and hygiene practices can help minimise the impact of the buck's scent on the cheese-making process.
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Frequently asked questions
The milk may have acidified to below 5.0, which means the culture doesn't have enough body to make the curd thick.
You can heat the milk slightly before adding rennet to prevent graininess.
Graininess can be caused by the age of the milk when it is processed. Goat's milk ages much quicker than cow's milk, so the longer you take to process the milk, the stronger the "goatyness" will be in the cheese.
Goat's milk is fresh for up to four days, according to Lively Run Dairy's head cheesemaker, Pete Messmer.
Try the traditional 18-24 hour make method and drain in the fridge to arrest acidification.
