Dairy Processing - June 2021 - 30

digest.
Another reason many find goats' milk to
be easier to digest is because of its smaller fat
globules, as compared to cows' milk. It also
contains less lactose than cows' milk, which is
important to those with lactose intolerance.
From an appearance and flavor perspective,
goats' milk is comparable to cows' milk. It's just
as white and has a slightly sweet taste often
described as " hazelnutty. " The smaller fat
globules yield a smooth, creamy mouthfeel,
even without homogenization. Goats' milk fat is
higher in some essential fatty acids, as compared
to cows' milkfat.
SUPPLIER INNOVATIONS
As mentioned, only three ingredients-cultures,
enzymes and salt-are required to turn milk
into cheese. While milk and salt are basic
commodities, cultures and enzymes are anything
but basic. These ingredients contribute to the
unique colors, flavors and textures of cheese.
They also assist with product quality and
economics.
Cultures and enzymes are found in nature.
They are highly specialized biological ingredients
used throughout the dairy industry. In cheese
they mostly function as performance ingredients,
doing everything from coagulating milk into
curd to producing bio-protective fermentates.
Other times they deliver health benefits to the
you feed the world.
WE KE EP YOU RU N N I N G .
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Bring us your biggest food processing challenges.
ensightsolutions.us · 855-760-4861
©Christian Jung - stock.adobe.com , Crystal Farms

http://www.ensightsolutions.us

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
Dairy Processing - June 2021 - 4
Dairy Processing - June 2021 - 5
Dairy Processing - June 2021 - 6
Dairy Processing - June 2021 - 7
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