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Dairy products or milk products, also known as lacticinia, are food products made from milk. The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food items in the Western world such as yogurt, cheese and butter. A facility that produces dairy products is known as a dairy. Dairy products are consumed worldwide to varying degrees. Some people avoid some or all dairy products either because of lactose intolerance, veganism, or other health reasons or beliefs.
Halloumi or haloumi is a traditional Cypriot cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. Its texture is described as squeaky. It has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat substitute. Rennet is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation.
Feta is a Greek brined white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is soft, with small or no holes, a compact touch, few cuts, and no skin. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in brine. Its flavor is tangy and salty, ranging from mild to sharp. Feta is used as a table cheese, in salads such as Greek salad, and in pastries, notably the phyllo-based Greek dishes spanakopita "spinach pie" and tyropita "cheese pie". It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked, as part of a sandwich, in omelettes, and many other dishes.
Goat cheese, or chèvre, is cheese made from goat's milk. Goats were among the first animals to be domesticated for producing food. Goat cheese is made around the world with a variety of recipes, giving many different styles of cheese, from fresh and soft to aged and hard.
Cabécou is a soft goat cheese that comes from the Midi-Pyrénées region of southern France. It has a thin striped rind and after two weeks its crust grows blue mold changing its taste. It is one of Aquitaine's most famous foods. Aquitaine is a region in the lower bottom of France. The coloration of this creation is a calm cream color. Cabécou is a cheese generally made from raw goat's milk originating from the regions of the Massif Central such as Quercy, Rouergue, Haute-Auvergne, Limousin and Périgord.
Pantysgawn, also known as Pant-Ysgawn, is a brand of goat cheese produced in Blaenavon, Wales. It was the first cheese produced by Pam and Tony Craske at Pant-Ys-Gawn Farm in Wales, and its success resulted in the couple founding the Abergavenny Fine Foods Company. It is now produced in Blaenavon by the Craske family from locally produced goat's curd from Soil Association certified farms.
Saputo Inc. is a Canadian dairy company based in Montreal, Quebec, founded in 1954 by the Saputo family. It produces, markets, and distributes a wide array of dairy products, including cheese, fluid milk, extended shelf-life milk and cream products, cultured products and dairy ingredients and is one of the top ten dairy processors in the world. After growing in its home region of Quebec, it has expanded predominantly through mergers and acquisitions. Its products are sold in over 60 countries worldwide, operating in Canada, the United States, Argentina, Australia and the United Kingdom, with about half of its revenues coming from its US operations. It operated in Wales and Germany from 2006 to 2013. It used to own the Canadian rights to Hostess Brands products.
Goat milk is the milk of domestic goats. Goats produce about 2% of the world's total annual milk supply. Some goats are bred specifically for milk. Goat milk naturally has small, well-emulsified fat globules, which means the cream will stay in suspension for a longer period of time than cow's milk; therefore, it does not need to be homogenized. Eventually, the cream will rise to the top over a period of a few days. If the milk is to be used to make cheese, homogenization is not recommended, as this changes the structure of the milk, affecting the culture's ability to coagulate the milk and the final quality and yield of cheese.
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout.
Blue Rathgore was a blue Irish cheese made from goat's milk. It was produced from 1989 until at least 2000 by the Woodside Dairy in Finaghy, Belfast, Northern Ireland.
Beenleigh Blue is a thin-rinded, unpressed soft blue cheese made from pasteurised ewe's milk and vegetarian rennet produced by the Ticklemore Cheese Company in Ashprington, Devon, England. The cheese originated in the 1980s with a limited line by Robin and Sari Congdon, and thereafter became available to consumers throughout the year.
Goat farming involves the raising and breeding of domestic goats as a branch of animal husbandry. People farm goats principally for their meat, milk, fibre and skins.
References
- ↑ "Harbourne Blue". Neal's Yard Dairy. Retrieved 19 February 2020.
- ↑ "Matthew Fort's Christmas cheeseboard". Guardian. 12 December 2010. Retrieved 6 January 2013.
- ↑ "Harbourne Blue". Teddington Cheese. Retrieved 6 January 2013.
- ↑ "Harbourne Blue". Cheese.com. Retrieved 6 January 2013.
- ↑ "Harbourne Blue". Culture Cheese Magazine. Archived from the original on 26 April 2012. Retrieved 6 January 2013.
