MAKING CHEESE FROM DIFFERENT MILKS

INTRODUCTION

While bovine milk continues to dominate the market, an interest in sheep and goat milk cheese is quickly emerging in the U.S.

There are some challenges to developing these products, however, as the number of goats and sheep in the U.S. is limited in comparison with the number of milk cows.

The cost of sheep and goat milk is also generally more expensive, which is why blending milks to make cheese has become so popular with U.S. cheesemakers. The method also allows manufacturers to achieve a unique product by mixing the best of bovine, sheep and goat milk to achieve the unique properties and flavours they desire.

** Find attached an interesting article about the challenges of using mixed-milk wrt the differences in fat, casein, lactose and total solids etc.