Dairy Processing - June 2021 - 28
FORMULATIONS
Cheesemakers have been getting
creative with flavors and formats.
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debuted 4-oz tubs of garlic herb,
honey and original crumbles for
the winter months. The company
uses goats' milk to make all types
of cheeses, including cheddar,
Monterey Jack and mozzarella.
Its most popular chevres are the
4-oz logs that come in a dozen
varieties, including some unique
combinations, such as blueberry
vanilla, chipotle honey, everything
bagel, fig with honey and
maple bourbon.
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Chevre has been experiencing
steady growth in the United
States as consumers discover
that goats' milk tastes similar
to cows' milk, is equally
nutritious-if not better--and is
easier to digest. Farmers and
marketers have become more
aggressive educating consumers
on the benefits of goats' milk and
products made from it. The main
differences are in protein and
fat composition. For starters,
goats' milk has been shown to be
less allergenic than cows' milk
because of its low concentration
of the highly allergenic protein
known as alpha S-1 casein, a
protein found in significantly
high levels in cows' milk. Betacaseins
are the major proteins
in human and goats' milk,
as opposed to the alphacaseins
predominant in cows'
milk. The near absence of alpha
S-1 casein in goats' milk provides
for a softer curd that is easier to
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Dairy Processing - June 2021
Table of Contents for the Digital Edition of Dairy Processing - June 2021
Dairy Processing - June 2021 - Intro
Dairy Processing - June 2021 - 1
Dairy Processing - June 2021 - 2
Dairy Processing - June 2021 - 3
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