Goat Quark

Composition

Goat curd cheese from Vliek goat farm has the following important properties:

• It contains less albumin than cow curd cheese
• It contains more vitamin A
• Contains many proteins and minerals
• It has a positive impact on maintaining healthy gut microbiome
• It contains less vitamin B12, see further under goat’s milk.

The cottage cheese contains, bifidus and acidophilus cultures, right-turning lactic acid bacteria (probiotics), these pass through the stomach undisturbed and in intestinal system have a positive influence on intestinal flora.

The production process of organic goat cheese is as follows:

• Low pasteurization (half hour at 63 degrees)
• Cooling back to 25 degrees
• Add starter culture, right-turning lactic acid and a little microbial rennet
• 24 hours of acidification and curdling (pH will be < 4.4)
• Suspend soured, curdled milk in bags and drain
• Drain for 12 hours and then fill into cups

Our products undergo monthly inspections by Qlip for various aspects, including the presence of pathogenic bacteria. Apart from this, the COKZ performs safety and hygiene inspections anually at our dairy facility. In addition, our farm is visited and inspected annually by Skal, the Dutch regulator for the demonstrable reliability of organic products.