What are the different types of goat's milk?

There are two basic types of goat cheese: fresh and aging. Fresh type is creamy, spreadable and often flavored with herbs or vegetables. The second is stronger and has a stronger taste. There are about 87 different varieties based on the region in which they are produced; This number fluctuates regularly because productive regions and farms come and leave.

goat's milk cheese, often referred to as the thread, is available in a wide range of flavors, textures and strength. These factors are determined by the food of animals and the processing and aging of the cheese. Many areas of the world from which they often come also also contribute to its clear tastes.

The taste of goat's milk cheese is always stronger than the taste of cow's milk cheese, because goats traditionally eat the diet of plants that are more bitter than cows. This diet increases the taste of milk stronger. Because the cheese is traditionally produced in areas where cooling is often preserved by heavy salt coatings to prevent disintegration. This treatment contributes to rEputation of cheese for festival. Their milk is collected only from farms about once a week. As milk awaits to pick up, its acidity increases. This acidity, along with hormones in milk, increases a clear taste.

Texture and strength of goat's milk cheese are determined as it is made. The most common method of its production is called the milk process, which results in a creamy, easily spread cheese. It can be eaten as soon as it is made or soft ripening, which means that a light mold is formed on the outside of the cheese and causes it to run closest to the outer skin.

goat's milk cheese is sometimes preferred to cow's milk cheese because it tends to have less calories. It is commonly believed that goat cheese is easier to spend, causing people who have problems when they eat food made of cow's milk. This cheese also has lower fat.

The production process for goat's milk cheese isRelatively standard, regardless of its country of origin. Warm goat's milk is mixed with a rennet, an enzyme used in many cheeses to make milk. The soft curd is then released by vibration and pressed. Cheese bags are suspended on treatment. The length of the curing process affects the texture and taste of cheese.