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%f DATE_INCLUDED;June 1992
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GOAT CHEESE
GOAT CHEESE
COLLECTION: GOAT HANDBOOK
ORIGIN: United States
DATE INCLUDED: June 1992
Extension Goat Handbook
This material was contributed from collections at the National Agricultural
Library. However, users should direct all inquires about the contents to
authors or originating agencies.
DOCN 000000043
NO E-6
TI GOAT CHEESE
AU M. Loewenstein
J. F. Frank
S. J. Speck; U. of Georgia, Athens
RV J. H. Wojchick; USDA- Eastern Reg. Res. Ctr., Philadelphia, PA
DE Milk and Milk Handling
Text
1 Cheese is perhaps the first food to be manufactured that is
currently consumed by man. The oldest written records have references
to cheese as a food. Today, cheese is available in an almost
innumerable variety of kinds, flavors and consistencies. Agriculture
Handbook No. 54, Cheese Varieties and Descriptions, published by USDA
describes over 400 varieties and indexes over 800 names. Why? The
answer is that it is made by many different races of people under
widely varying conditions all over the face of the earth. And the
people who eat it like the various flavors and consistencies produced.
2 For a better understanding of the art and sciences of cheese-making
one needs to know what kind of product it is and how the manufacturing
procedures developed over the years. Even though the varieties differ
quite widely in composition, cheese can be characterized as a product
made from milk in which the protein is coagulated and concentrated.
The collection of protein is accompanied by recovery of most of the fat
in the milk by its entrapment in the curd. Other constituents in milk
remain in the curd or are removed with the whey depending on their
solubility (fat soluble vitamins and minerals associated with protein
are retained in the curd; water soluble vitamins and minerals are
passed off in the whey).
3 For centuries, cheesemaking has been a farm or home industry with
the individual producer using surplus milk to make small batches of
cheese. Goat cheesemaking in the US still follows this general
practice. It was, and still is to a considerable degree, an art; since
the middle of the 19th century however, more and more cheese has been
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GOAT CHEESE
made in specially equipped factories with greater application of
science in the manufacturing procedure. Milk from all species has been
used for cheesemaking. Because more attention has been given to
increasing the productivity of the bovine species, a large proportion
of commercial cheese is now made from cow milk; the milk from the
buffalo, zebu, sheep and goat is also used extensively.
4 There are rather significant differences in the proportions of
major components (fat, protein, lactose and ash) in the milk from these
various species and there are also important differences in the
chemical nature of each of these components. Thus, it is to be expected
that a given manufacturing procedure will produce cheese differing in
flavor and consistency when made from the milk of different species.
The milk may even respond to the manufacturing procedure in a different
way. Much of this difference can be minimized or eliminated by
adjusting or standardizing the composition of the milk from the various
species to a common level before using it in cheesemaking. More about
that later.
5 Just as the nature of the milk from which it is made causes
variations in the characteristics of the cheese, so can modifications
of the manufacturing procedure. In spite of the development of the
cheesemaking art over centuries by many individual practitioners,
certain basic processes are common to all. Even though many
modifications of each may be utilized, the four basic steps in
cheesemaking are:
1. Preparation of the cheese milk
2. Coagulation of the protein
3. Freeing coagulated protein (curd) from whey and collecting it
into a defined mass.
4. Aging under controlled conditions to produce desired flavor and
consistency.
6 In this discussion of goat cheesemaking, each step will be treated
in some detail. In most of the material, there will be no special
methodology required for making cheese from goat milk, when compared
with the use of milk from other species; when special techniques are
required, they will be discussed at length. For more detailed
information on cheesemaking procedures than can be given here, refer
to the book ''Cheese and Fermented Milk Foods'' by Frank V. Kosikowski,
Edwards Brothers, Inc., Ann Arbor, Michigan distributor.
7 Preparation of Cheese Milk
The cheesemaker must have high quality milk to make high quality
cheese. The production of high quality milk has been discussed before.
In summary, milk selected for cheesemaking must be free of
objectionable flavor, free of all foreign materials, including
antibiotics, free of pathogenic organisms and contain relatively few
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GOAT CHEESE
nonpathogenic bacteria and somatic cells.
8 Standardization
Probably the most important aspect of preparing milk for
cheesemaking is the standardization for composition, that is, adjusting
the fat and protein content to the desired proportion. This is of
extreme importance for two major reasons: it is necessary in order to
produce cheese which is legal in composition and to provide uniformity
in the cheese made. Agriculture Handbook No. 51, ''Federal and State
Standards for the Composition of Milk Products,'' is the most
comprehensive source of information on this subject. Those making
cheese in the home for personal consumption obviously do not need to be
greatly concerned about composition, but if cheese is to be sold in the
market, it will have to meet some standard.
9 Making saleable cheese from goat milk will pose a problem in
respect to composition. The problem arises from the fact that goat
milk, collected from only a few does, is more variable in fat and
protein content than is cow milk. Wide variation in those components
results from having most of the milk producing animals at the same stage
of lactation at any given time and also because mid-lactation, when
fat and protein are expected to be low, usually comes in mid-summer when
climatic conditions favor production of low fat, low solids milk.
Experience has shown that milk may vary from 2to 5 22568349762258770000000
mid-summer and late fall; milk solids-not-fat may vary from 7to 90r
more during the same time span. Cheese made from milk differing so
widely in composition will vary in a similar manner. Also, the
cheesemaker may experience difficulty making cheese with the low fat,
low solids milk.
10 How can the goat cheesemaker solve this problem? While any one
making cheese for only personal consumption can just ignore the
situation and follow personal desire, those making cheese for sale
cannot. To make cheese which is uniform in composition, which is legal,
to be offered for sale, two conditions must be met. Provisions must be
made to test the milk (and the cheese if possible) for its fat and
total solids content, and a source of concentrated goat cream and goat
milk solids-not-fat must be available. The Babcock Test is the
analytical tool most widely used to determine fat content of milk and
cheese.
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