Cheese, goat

Cheese, goat

Goat cheese  is cheese made from goat's milk.

Cow's milk and goat's milk have similar overall fat contents. However, the higher proportion of medium-chain fatty acids such as caproic, caprylic and capric acid in goat's milk contributes to the characteristic tart flavor of goat's milk cheese. (These fatty acids take their name from the Latin for goat, capra.)

Goat cheese has been made for thousands of years and was probably one of the earliest made dairy products. In the most simple form, goat cheese is made by allowing raw milk to naturally curdle, and then draining and pressing the curds. Other techniques use an acid (such as vinegar or lemon juice) or rennet to coagulate the milk. Soft goat cheeses are made in kitchens all over the world, with cooks hanging bundles of cheesecloth filled with curds in the warm kitchen for several days to drain and cure. If the cheese is to be aged, it is often brined so it will form a rind, and then stored in a cool cheese cave for several months to cure.

Goat cheese softens when exposed to heat, although it does not melt in the same way many cow cheeses do. Firmer goat cheeses with rinds are sometimes baked in an oven to create a softer, more viscous texture.

Goat cheese Nutrition Facts: Calories, Carbs, and Health Benefits

The composition of goat cheese is 45.52% water, 0.12% carbohydrates, 21.58% protein, 0% dietary fiber, and 29.84% fat. supplies you with 0 grams of protein, which is 0 percent of the minimum of 46 grams of fiber you should have daily if you are female and 0 percent of the minimum of 56 grams if you are male. That same it has an energy value of 1523 kJ (364 Calories) in a 100 g (3.5 Oz) amount and is a very rich source of Vitamin B2 (riboflavin) and Vitamin A (total, RAE) (61.45% and 58.14% of the Daily Value, respectively). So if your diet contains goat cheese, it helps your body to break down fats and carbohydrates into energy, maintain oxygen processing, maintain abundant energy supply and it is effective against lipid peroxidation of tissues, anemia and the progression of age-related lens opacification. Furthermore it contains a large amount of Copper, Phosphorus and Calcium attaining 62.67%, 53.57% and 29.8% of the Daily Value in a 100 g (3.5 Oz), respectively.