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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.

Goat cheese finds itself in the center of growing interest. The young semi-hard cheese is ready for consumption after only six weeks of ripening. After longer ripening, the cheese will gradually get more taste and character. A distinctive feature is the creamy flavor, with a slight walnut taste and small ‘crystals’.