Козяче молоко

Goats produce about 2% of the world's total annual milk supply. Goat milk is commonly processed into cheese, butter, ice cream, yogurt, cajeta and other products. Goat cheese is known as fromage de chèvre in France.

Origin and Production

Goat milk naturally has small, well-emulsified fat globules, which keeps the cream in suspension for longer than in cow's milk. Eventually, the cream rises to the top over a period of a few days. Goat butter is white because goats produce milk with the yellow beta-carotene converted to a colorless form of vitamin A.

Composition

Goat milk contains lower casein, especially αS1-casein, than cow milk. Goat milk contains lactose, at a level similar to that of cow milk, and can cause gastrointestinal problems for people with lactose intolerance. The composition of goat milk varies by breed, by animal and by point in the lactation period. Goat milk is more digestible than cow milk because of its high level of short-chain fatty acids and small fat globules. In goat milk fat, omega-6 and omega-3 fatty acids stand in a ratio of 5:1.

Chemistry and Goaty Flavor

Caproic acid is a 6-carbon saturated fatty acid. Capric acid is a saturated, medium-chain fatty acid with the formula CH₃(CH₂)₈COOH. The goaty flavor reaches the nose as flavor molecules when air passes through the oral cavity or nasopharynx, and the olfactory receptor picks them up. Some improper handling can activate the lipase and lipolytic enzymes in goat milk and give it a characteristic goaty flavor. Researchers have proposed adding β-cyclodextrins or polymerized whey protein to trap caprylic, capric and caproic acids and so reduce goaty flavor. Fermentation with certain bacterial strains is also reported as an effective method to reduce caprylic, capric and caproic acids. Adding jujube pulp to goat milk yogurt significantly diminished the goaty flavor.

Explore all seven extraits in the Discovery Set.