The document discusses the production of different types of cheese from goat's milk. It begins by providing background information on milk composition and worldwide milk production statistics. It then describes the advantages of goat's milk over cow's milk and some key differences in their composition. The document outlines important steps in the cheese making process and then provides detailed procedures for making three types of goat's milk cheese: white cheese, feta cheese, and cream cheese. It concludes by thanking the audience and providing contact information for the author.

1. Production of Different Types of
Cheese From Goat’s Milk
Prof. Olivia C. Emata
University of the Philippines Los Baños

2. Milk
•Milk is defined as the whole lacteal secretion
free from colostrum, obtained by completely
milking one or more healthy female lactating
mammals intended to nourish the young.
•It is a complex mixture of organic and inorganic
substances consisting of water, fat,
carbohydrates, protein, minerals, vitamins, and
enzymes.

3. Share of milk production, 2006-2009
Region Sheep, % Goat,% Cow,% Buffalo,% Camel,%
Developed 0.9 0.8 98.2 0.1 0
East and southeast
Asia
3.9 1.3 87.6 7.1 0
China 4.2 0.7 87.6 7.5 0
South Asia 0.1 4.9 42.3 52.8 0
India 0 3.8 45.1 51.2 0
World 1.4 2.4 83.1 12.8 0.3

4. Average proximate composition of human, cow, buffalo, goat and
sheep’s milk ( per 100 g of milk)
Proximates Human Cow Buffalo Goat Sheep
Energy (kcal) 70 62 99 66 100
Water (g) 87.5 87.8 83.2 87.7 82.1
Total Protein (g) 1.0 3.3 4.0 3.4 5.6
Total fat (g) 4.4 3.3 7.5 3.7 6.4
Lactose 6.9 4.7 4.4 4.4 5.1
Ash 0.2 0.7 0.8 0.8 0.9

5. Goat’s Milk
•On the average, the composition of goat’s milk is
relatively similar of that of cow’s. However, the
major difference between these two milks are:
-Fat globules of goat’s milk are smaller
-Protein composition of goat’s milk have less A1 ß -
casein (one of the major allergens in milk)
Production of Different Types of Cheese From Goat’s Milk df

6. Goat’s Milk
•Advantages over cows milk
 Major fraction of goats milk protein is ß - casein ( low allergenecity)
making it similar to human milk
 Contains 4 x more oligosaccharide (sialic acid) for the brain
development of new born child
 Contains higher amount (20x more ) of amino acid taurine and
cysteine similar to human milk
 Rich in short chain fatty acid hence source of rapidly available energy,
good for people with with fat absoprtion syndrome and people
suffering from malnutrition
Production of Different Types of Cheese From Goat’s Milk df

7. Goat’s Milk
•Because of those major differences, goat’s
milk are relatively harder to process with
regard to cheese manufacture.
Production of Different Types of Cheese From Goat’s Milk df

8. Cheese
•Cheese is one of the most famous and widely
eaten dairy products around the world.
•Currently, there are more than a thousand
varieties of cheese with different forms, type of
manufacture, place of origin, and sources.
Production of Different Types of Cheese From Goat’s Milk df

9. Cheese
•Cheese is a dairy product, which may be
fermented or non-fermented, manufactured
through the coagulation of milk protein by the
action of rennin and/or acid.
Production of Different Types of Cheese From Goat’s Milk df

10. Importance of Cheese Manufacture
•Preservation
•Addressing the surplus of milk supply
•Ease of transportation
•Diversification of human diet
•Profit
Production of Different Types of Cheese From Goat’s Milk df

11. Important Steps in Cheese Manufacture
Production of Different Types of Cheese From Goat’s Milk df
1. Milk Standardization – fat content
2. Homogenization - optional
3. Pasteurization – 63 ⁰C for 30 minutes, 72 ⁰C for 15 sec
4. Cooling - 32⁰ C
5. Setting the milk – add starter culture and coagulant
6. Coagulation
7. Cutting the curd
8. Scalding - cooking

12. Important Steps in Cheese Manufacture
Production of Different Types of Cheese From Goat’s Milk df
9. Curd knitting
10. Salting – direct addition or brining
11. Pressing
12. Special applications
13. Ripening – 5-10 ⁰ C

13. Cheeses from Goats milk
Production of Different Types of Cheese From Goat’s Milk df

14. Cheeses from Goats milk
Production of Different Types of Cheese From Goat’s Milk df
Blue cheese
FetaCream cheese

15. Cheese Processing

16. Cheese Processing
Materials:
• Fresh Goat’s Milk
• Table Salt
• Rennet
• Calcium Chloride
• Double Boiler Kettle
• Wooden Ladle
• Perforated Plastic Tray
• Cheese Cloth
• Thermometer
• Knife
• Scoop
• Packaging
Production of Different Types of Cheese From Goat’s Milk df

17. Cheese Processing
Materials:
Production of Different Types of Cheese From Goat’s Milk df
Stove
Double boiler
Strainer/ladle

18. Cheese Processing
Materials:
Production of Different Types of Cheese From Goat’s Milk df
Portable Cheese vat
Cheese plunger
Semi Automatic cheese vat

19. Cheese Processing
Materials:
Cheese cloth or katsa
Thermometer
Cheese knife

20. Cheese Processing
Materials:
Cheese moulds

21. Cheese Processing
Cheese press Vacuum Packer

22. Cheese Processing
Ingredients: Coagulants
Microbial
Biotech/Microbial
Calf
DTRI Para rennet

23. Cheese Processing
Ingredients: Starter Culture
Skimmilk medium
Freeze dried culture
Bulk culture

24. Cheese Processing
Ingredients:
Table salt
Calcium chloride

25. White Cheese Processing

26. White Cheese Processing
Procedure:
1. Weigh 3kg of milk and add 2.5% salt (75g).
2. Stir until the salt is completely dissolved.
3. Pasteurize the milk at 72°C for 15 sec using double boiler
kettle.
4. Cool the milk to about 40-42°C.
5. Add 0.02% calcium chloride dissolved in water.
Production of Different Types of Cheese From Goat’s Milk df

27. White Cheese Processing
6. Add rennet (3-5g per 100L milk). Stir while adding.
7. Leave the milk undisturbed and allow the milk to
coagulate for 20-30min.
8. Test if the coagulum is ready for cutting. (There should
be a clean separation of the cut coagulum.)
9. Cut the coagulum into 1sq.in. using a knife
Production of Different Types of Cheese From Goat’s Milk df

28. White Cheese Processing
Procedure:
10. Leave the curd undisturbed for 5-10min, after cutting.
11. Stir the curd slowly for 10-15min to allow whey
separation.
12. Leave the curd undisturbed for 3-5min. Drain the whey.
Production of Different Types of Cheese From Goat’s Milk df

29. White Cheese Processing
13. Transfer the curd into perforated tray lined with
cheese cloth and allow the remaining whey to
drain for 4hrs at room temperature or overnight
inside the refrigerator.
14. Cut into blocks of 200g and wrap.
15. Store in refrigerator.
Production of Different Types of Cheese From Goat’s Milk df

30. Feta Cheese Processing

31. Feta Cheese Processing
Materials:
• Fresh Goat’s Milk
• Mesophilic Starter Culture
• Table Salt
• Rennet
• Calcium Chloride
• Double Boiler Kettle
• Cheese Mould
• Cheese Cloth
• Wooden Ladle
• Thermometer
• Knife
• Scoop
Production of Different Types of Cheese From Goat’s Milk df

32. Feta Cheese Processing
Procedure:
1. Pasteurize the milk at 72°C for 15sec using double boiler
kettle.
2. Cool the milk to about 32-34°C.
3. Add 1-1.5% starter culture and 0.02% calcium chloride
dissolved in water. Leave to ripen for 45min.
4. Add rennet (3-5g per 100L milk). Stir while adding.
Production of Different Types of Cheese From Goat’s Milk df

33. Feta Cheese Processing
5. Leave the milk undisturbed and allow the milk to
coagulate for 20-30min.
6. Test if the coagulum is ready for cutting. (There should
be a clean separation of the cut coagulum.)
7. Cut the coagulum into 10-20mm2 using a knife.
8. Leave the curd undisturbed for 5-10min, after cutting.
Production of Different Types of Cheese From Goat’s Milk df

34. Feta Cheese Processing
9. Stir the curd slowly for 10-15min to allow whey separation.
10. Leave the curd undisturbed for 3-5min. Scoop 1/3 of the
whey.
11. Transfer the curd into the cheese mould lined with cheese
cloth little by little. (1 minute every after layer)
12. Drain inside the refrigerator overnight.
Production of Different Types of Cheese From Goat’s Milk df

35. Feta Cheese Processing
13. Cut the cheese into 1sq.in. and put in 15% brine
solution.
14. Next day, transfer the cheese into a container with 8%
brine solution.
15. On the third day, replace the 8% brine solution with 2%.
16. Keep the cheese in refrigerator. Optional, store the
cheese in olive oil with spices and herbs.
Production of Different Types of Cheese From Goat’s Milk df

36. Feta Cheese Processing
Production of Different Types of Cheese From Goat’s Milk df
FETA CHEESE IN BRINE

37. Cream Cheese Processing

38. Cream Cheese Processing
Materials:
• Fresh Goat’s Milk
• Full Cream from Cow’s Milk
• Mesophilic Starter Culture
• Table Salt
• Cheese Cloth Bag
• Double Boiler Kettle
• pH meter
• Wooden Ladle
• Thermometer
• Scoop
• Weighing Scale
Production of Different Types of Cheese From Goat’s Milk df

39. Cream Cheese Processing
Procedure:
1. Standardize the cheese mix to 20% fat using crea, from
cow’s milk.
2. Heat the mix to 50°C and homogenize at 1500psi.
3. Pasteurize the milk at 72°C for 15sec using double boiler
kettle.
4. Cool the milk in a chilled water bath to 32°C.
Production of Different Types of Cheese From Goat’s Milk df

40. Cream Cheese Processing
5. Add 1-1.5 starter culture and stir. Incubate overnight at
room temperature.
6. Determine the acidity using pH meter. If the pH reaches
4.2-4.6, pasteurize the curd at 65°C for 30min.
7. Cool the curd to 35°C.
8. Put the curd inside a cloth bag and drain the whey
overnight inside the cold room.
Production of Different Types of Cheese From Goat’s Milk df

41. Cream Cheese Processing
9. Remove the cheese from the bag and add 1% salt. Mix
well.
10. Pack the cheese using clean food container and store
inside the refrigerator. Cream cheese will keep for up
to 3 weeks at refrigerator temp.
Production of Different Types of Cheese From Goat’s Milk df

42. Cream cheese
Production of Different Types of Cheese From Goat’s Milk df

43. How to do it
Pasteurization Cooling
Production of Different Types of Cheese From Goat’s Milk df
72 C for 15 seconds 32 -42 C

44. How to do it
Cutting of curd
Production of Different Types of Cheese From Goat’s Milk df

45. How to do it
Removal of whey
Production of Different Types of Cheese From Goat’s Milk df

46. How to do it
Production of Different Types of Cheese From Goat’s Milk df
Packing

47. Thank you for listening!
PROF. OLIVIA C. EMATA
Assistant Professor, Institute of Animal Science
Affiliate Researcher, Dairy Training and Research Institute
University of the Philippines Los Baños
Email Add: ocemata@up.edu.ph
Telephone #: (049) 536-3148