Goat milk and goat cheese have a distinctive characteristic – they are predominantly white. While cow’s milk and cheese are often yellow, the reasons behind the whiteness of goat cheese are rooted in scientific processes. In this blog post, we will delve into the fascinating world of goat cheese. And explore the unique factors that will answer the big question: “Why is goat cheese white?”.
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Why do we expect cheese to be yellow?
Before we delve into the science, let’s briefly touch on why the whiteness of goat cheese surprises so many cheese lovers.
The expectation of cheese being yellow is largely influenced by cultural and historical factors, particularly in regions where cow’s milk cheese is prevalent. Traditionally, cow’s milk cheese appears yellow due to the presence of beta-carotene.
In many cultures, the yellow colour of cheese became a symbol of quality and nutritional richness. Historically, cheese made from cows grazing on fresh, nutrient-rich grass tended to have a deeper yellow hue, signifying the abundance of essential nutrients in the animal’s diet.
As a result, consumers began associating yellow cheese with high-quality, nutritious dairy products.
However, it’s essential to note that cheese can come in a wide range of colours, including white, orange, and every shade in between. Different cheese varieties, made from various types of milk, exhibit natural colours corresponding to the animals’ diets and genetic factors.
Despite these natural diversities, the expectation of yellow cheese persists due to historical traditions and cultural perceptions surrounding the colour of cow’s milk cheese.
Why is cow milk cheese yellow?
Cow’s milk is yellow due to the presence of a pigment called beta-carotene. Beta-carotene is a type of carotenoid, a natural pigment found in various plants, especially those with a deep orange or yellow colour, such as carrots and grass.
Cows consume these plants as part of their diet. During digestion, beta-carotene is broken down and absorbed into the cow’s bloodstream. Eventually, it accumulates in the milk-producing glands of the cow, tinting the milk with a yellow hue.
The higher levels of beta-carotene in the cow’s diet contribute to the characteristic yellow colour of cow’s milk, setting it apart from the predominantly white goat’s milk.
But why is cow milk cheese yellow?
During the cheesemaking process, enzymes and bacteria are added to milk to ferment and coagulate it, turning it into curds and whey. The curds, which form the basis of cheese, retain the yellow colour from the beta-carotene present in the milk.
You can read more about this process and why the yellow pigment concentrates in cow milk cheese in our dedicated post here.
Why is goat milk lower in beta-carotene?
Goat milk contains less beta-carotene than cow milk due to several factors:
Dietary differences
Goats have a more diverse and selective diet compared to cows. While cows primarily graze on grass and plants rich in carotenoids, goats often consume a wider range of vegetation. Effectively, their diet includes leaves, shrubs and even some woody plants that are lower in carotenoid content.
This variation in dietary preferences results in a reduced intake of carotenoids, leading to lower levels of beta-carotene in their milk.
Digestive enzymes
Furthermore, goats have specific enzymes in their digestive system that efficiently break down carotenoids during digestion. These enzymes work to metabolise and degrade beta-carotene, preventing its accumulation in the milk.
In contrast, cows may have fewer of these specialised enzymes, allowing a larger portion of ingested carotenoids to pass through their digestive system and enter their milk.
Genetic variations
The genetics of animals play a role in determining the presence and activity of enzymes responsible for metabolising carotenoids. Different species, like goats and cows, may possess variations in these genetic factors, leading to differences in how they process and retain carotenoids in their milk.
What do goats convert beta-carotene into?
Goats, like many animals, have enzymes in their digestive system that convert beta-carotene, a type of carotenoid pigment, into vitamin A. This process involves the enzymatic cleavage of beta-carotene molecules, resulting in the formation of retinol, a biologically active form of vitamin A.
Vitamin A is essential for various physiological functions in animals, including vision, immune system support and cell differentiation. By converting beta-carotene into vitamin A, goats can utilise this important nutrient for their overall health and well-being.
Besides, vitamin A is clear because it does not contain any pigments that absorb visible light. Hence, it does not add any colouration to goat milk.
What makes goat milk white? (molecular composition)
So, we’ve established that goat milk is not yellow because of its low beta-carotene content. But why is it actually white?
Protein structure and light absorption
The proteins in goat milk, primarily caseins and whey proteins, have unique structures that affect how they interact with light. These proteins are dispersed throughout the milk in a way that scatters light, preventing any specific colour from dominating.
Unlike beta-carotene, proteins in goat milk do not absorb light in the visible spectrum strongly, further ensuring that the milk appears white to the human eye.
Homogeneous fat distribution
Additionally, the fat globules in goat milk are smaller and more evenly distributed than those in cow’s milk. Smaller fat globules scatter light more effectively, leading to a uniform distribution of light across the milk.
This uniform scattering, combined with the lack of significant pigments, results in a consistent white colour.
Why is goat cheese also white?
Goat cheese, similar to goat milk, is also white due to the lower levels of beta-carotene present in goat’s milk. The colour of cheese is influenced by the colour of the milk from which it is made.
Since goat’s milk contains less beta-carotene, the resulting cheese made from goat’s milk lacks the yellow hue seen in cow milk cheeses.
Instead, goat cheese maintains its natural white or off-white appearance, reflecting the inherent characteristics of the milk it is made from.
Examples of goat cheeses that are pristine white
When it comes to goat cheese, the pristine white varieties stand out for their natural elegance and delightful flavour profiles. These cheeses not only captivate the taste buds but also appeal to the eyes, thanks to their immaculate, snowy appearance.
Here are five popular examples of goat cheeses renowned for their pristine white allure:
1. Chèvre
Originating in the Middle East almost 10 000 years ago, Chèvre is a timeless classic in the world of goat cheeses. This cheese is celebrated for its smooth, creamy texture and a pristine white colour that resembles freshly fallen snow.
Chèvre is often shaped into small cylindrical forms and is incredibly versatile, making it a favourite choice for salads, spreads and culinary creations.
2. Crottin de Chavignol
Hailing from the charming village of Chavignol in the Loire Valley, Crottin de Chavignol is a small, slightly aged goat cheese with a crumbly texture. Despite its maturation, this cheese retains its pure white colour, embodying the essence of natural simplicity.
Crottin de Chavignol delights the palate with its earthy notes and creamy consistency, showcasing the craftsmanship of artisanal cheese production.
3. Brabander Goat Gouda
Made in South Holland and matured by L’Amuse, Brabander Gouda is an absolute feast for all your senses. This goat Gouda is a delightful variation of the traditional Dutch cheese and showcases the elegance of goat’s milk in every bite.
Its pristine white, crumbly texture is reminiscent of a block of white chocolate. As for its flavour, it is delectably sweet with a nutty and fruity finish.
4. Chevrotin
Chevrotin, a rustic cheese originating from the Alpine regions of France, captures the essence of traditional cheesemaking. Encased in a snowy white rind, Chevrotin exudes a rustic charm that mirrors the natural beauty of its surroundings.
Inside, the cheese reveals a luscious, pale white paste, offering a delightful contrast to its earthy, tangy flavour profile. Chevrotin’s pristine white interior mirrors the simplicity of its ingredients while embodying the rich culinary heritage of the Alps.
5. Garrotxa
Originating from Catalonia, Spain, Garrotxa stands out as a culinary masterpiece celebrated for its pristine white paste and exceptional flavour profile. Its ivory-white hue serves as a testament to the purity of the goat’s milk used in its production and reflects the dedication of local cheesemakers.
Beneath its grey exterior lies a semi-firm, crumbly texture that encapsulates a harmonious blend of earthy, nutty undertones with subtle hints of herbs, creating a delightful culinary experience. This cheese mirrors the picturesque landscapes of Catalonia and invites you on a sensory journey through the heart of the region.
Conclusion
In summary, the whiteness of goat’s milk and goat’s cheese can be attributed to the unique combination of factors: the composition of goat’s milk, the diverse diet of goats, specific enzymatic processes and the chemical reactions occurring during cheese production.
These elements, working together, result in the absence of yellow pigmentation, distinguishing goat’s milk and cheese from their counterparts derived from cows. Understanding these scientific processes not only deepens our knowledge but also enhances our appreciation for the intricate world of dairy products.
Jonah is a a hipster, eco-warrior and slow food afficionado. Coming from a scientific background, Jonah has a particular interest in cheese science. And yes, he loves a good cheese pun!
