User:Jayde1974/Goat cheese

Lead
"Goat cheese, or chevre (/ˈʃɛvrə/ or /ˈʃɛv/; from the French word for goat), is cheese made from goat's milk. Goat cheese is made in a wide variety of styles, from soft fresh cheese to hard aged cheese."

Properties[edit]
Cow's milk and goat's milk have similar overall fat contents. However, the higher proportion of medium-chain fatty acids such as caproic and caprylic in goat's milk contributes to the characteristic tart flavor of goat's milk cheese. COMPLETELY PLAGERIZED WORD FOR WORD FROM https://specialtyproduce.com/produce/Crumbled_Goat_Cheese_4276.php

(These fatty acids take their name from the Latin for "goat": capra.)

NEW HEADING- NUTRITIONAL VALUE  It also has a lower lactose content than cow's milk.(PROBLEMATIC) 

Goat milk and, therefore, cheeses contain anti-inflammatory enzymes, probiotics, antioxidants, proteins, and lipids and help maintain a healthy metabolism. In a world that is increasingly less tolerant of cow-based dairy products, goat milk and cheeses are more easily digestible due to smaller fat globules and more short and medium-chain fatty acids. It is also high in calcium, vitamins A and K, phosphororus, thiamin and niacin.

NEW HEADING- HISTORY Goat cheese has been made for thousands of years and dates back to Ancient Greece around 5,000 B.C. (remove? i cannot find a credible source for this information. It is in books and on websites but not cited)

INSTEAD: Goats have the ability to produce high quality, nutrition-rich milk under even the most strenuous enviornments making them invaluable to arid or mountainess areas where cows could not survive. Goats were one of the earliest animals domesticated to suit human needs- more specifically milk production- going back to 8,000 B.C., 10,000 years ago. Meanwhile, the first documented proof of humans making cheese is 7,500 years ago in Poland. The French turned goat cheese into a delicacy in the 8th century, naming it "chevre," which simply means goat.

NEW HEADING- PROCESS In the simplest 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 worldwide, 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 .THIS IS STRAIGHT PLAGERISM FROM https://rainwaterrunoff.com/goats-cheese/ 

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 COMPLETE PLAGERISM FROM https://r4dn.com/does-goat-cheese-melt-easily/

Making goat cheese follows the basic steps that all cheese making does. First, the milk must be filtered to remove unwanted bacteria or deposits. Then a curdling starter agent is added, which could be rennet, or one or more starter bacteria (Lactococcus Lactis subsp. Lactis, Lactococcus Lactis subsp. cremoris, and Streptococcus thermophilus) that will affect the curds' size and eventually the cheese's consistency. Next, the cheese is molded and separated from the whey (the uncurdled liquid part of the milk). The curds are then molded, dried, and cured. Any variations- the type of starter, the time or pressure of the draining, the temperature and duration of the curing process- will change the texture (soft, semi-hard, hard) and the flavor profile.