Do you dare to eat goat milk cheese? The animal laboratory offers local flavor up to cheese for domestic sheep milk to find a way out.

Many people dare not drink goat milk because they think it has a special taste, but more and more people drink fresh milk. In contrast, the goat milk industry seems to have encountered difficulties. The COA's Livestock Research Institute is trying to find ways to increase the added value of goat milk and solve the surplus milk problem.Now it has developed a process suitable for domestic goat milk as a raw material, and can meet the tastes of Chinese people. However, there have been no successful cases of technology transfer, because small farmers are still waiting, dairy farmers lack manpower, bakers do not have a stable and sufficient milk source, can only continue to wait for the right time.

Yeh Jui-han, assistant researcher at the Institute of Animal Testing, points out that the quality and flavor of cheese are affected by milk sources and strains, so cheese made from domestic goat milk naturally tastes different from cheese made abroad. However, this is also the charm of cheese, because it has a local flavor. The development of goat milk cheese is aimed at making domestic goat milk products richer and more. The reason for choosing to make Gundam cheese is mainly that it can be stored for a long time, and it is a hard or semi-hard cheese, and it is also more convenient to circulate.

Yeh Jui-han says that the development process of goat milk Gouda cheese has been difficult, but now we can grasp the correlation between the taste and flavor of Gouda cheese. If there are suitable manufacturers, we can transfer the technology. Compared with the foreign Gouda cheese, the animal test institute developed a salt-reduced version. I believe many people will think that the foreign cheese is salty. If they have the opportunity to try this sheep milk Gouda cheese made by the animal test institute in the future, they should feel very suitable.

Another difference is the processing of milk. In order to maintain tradition, some manufacturers use raw milk, completely untreated raw milk, but the animal testing institute believes that untreated raw milk may have hygienic doubts, so the goat milk produced by the animal testing institute must first undergo low temperature sterilization, and then add bacteria to ferment.

Foreign famous cheese pay attention to the year, researchers say this is true, put longer, the stronger the taste. Ye Ruihan said, According to his own experience, Sheep milk up to cheese to put at least 1 and a half months or 2 months, Flavor will begin to appear, If only put for 1 month, Eat up the taste, Is obviously monotonous, The later, Cheese taste will become richer, This is ripe charm. The oldest cheese in the lab right now is a year old cheese, not bad, in good condition.

Gundam cheese originated from Holland, mostly flat round or spherical, Ye Ruihan developed sheep milk Gundam cheese is flat round wheel shape, a weight of about 3,4 hundred grams, palm size; Gundam cheese surface will be wrapped in a layer of wax, this layer of special material, not simple. Researchers originally thought that it was coated with a layer of wax to seal moisture and isolate foreign pollution. Unexpectedly, this layer of special paint was very technical. After many tests, they successfully mastered this layer of technology.

Domestic consumers have a high acceptance of Gouda cheese, because it does not water, looks not bad, and smells not too strong, but the animal test institute developed sheep milk cheese, consumers may worry about the smell of sheep. Ye Ruihan explained that the source of the fishy smell may be caused by poor processing. As long as it is fresh milk source and good fermentation process, it can reduce the smell of sheep to a certain level below. Colleagues who have tried goat milk and cheese do not feel that there is a smell of sheep.