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AVH Dairy Goat Curd

Goat curd is produced after a fermentation of the milk with lactic acid bacteria and addition of rennet fresh cheese is obtained. Through so-called filtration bags, the fresh cheese can be separated in curd and whey. The resulting whey is collected and processed into whey protein concentrate, WPC.

Ingredient Name: Goat Curd

Features: Creamy Texture, High Quality, Smooth Texture

    Knowde Enhanced TDS

    Identification & Functionality

    Ingredient Name

    Goat Curd

    Ingredient Origin

    Dairy Origin

    Ingredients
    Goat Curd
    Technologies

    Food Ingredients

    Product Families

    Food Ingredients — Whole Foods, Extracts & Premixes

    Dairy Products

    Features & Benefits

    Food Ingredients Features

    Creamy Texture,

    High Quality,

    Smooth Texture

    Benefits

    This high quality raw material is processed further into fresh, smooth and creamy goat cheese.

    Applications & Uses

    Markets

    Food & Nutrition

    Applications

    Food & Nutrition — Food

    Dairy,

    Savory & Culinary

    Food & Nutrition Applications

    Cheese

    Manufacturing Process
    • After a fermentation of the milk with lactic acid bacteria and addition of rennet fresh cheese is obtained.
    • Through so-called filtration bags, the fresh cheese can be separated in curd and whey.
    • The resulting whey is collected and processed into whey protein concentrate, WPC.

    Packaging & Availability

    Packaging

    The fresh curd is packaged into blocks or rolls of 10 to 20 kilos and deeply frozen at -18⁰C.