Goat Yogurt

Composition

Our goat yogurt has the following important properties:

• It contains less albumin than cow yogurt
• 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 below under goat milk)

In half-liters, bifidus and acidophilus cultures, right-turning lactic acid bacteria, pass through the stomach undisturbed and, in intestinal systems, have a positive influence on intestinal flora. Furthermore, the properties of goat yogurt and goat milk are similar.

Firmness of the yogurt

Goat yogurt is less firm than cow yogurt. The fat in the milk is much more finely distributed so the gel does not become as firm. The amount of fat in the milk also plays a role. The fat content of milk fluctuates quite a bit throughout the year. In winter, the fat content is highest and then the yogurt is firmer. In summer, the fat content is lowest and then the yogurt is less firm.

The production process of organic goat yogurt is as follows:

1. Warm up
2. Homogenization
3. Stand pasteurization
4. Cooling back
5. Adding Acidity
6. Packaging
7. Incubation in incubation cell
8. Cooling

Because there is fat or cream in milk that can float to the top in the container, it is important that the milk be homogenized. This means that the milk is squeezed through very small holes so that the fat globules are distributed in very small droplets. They then no longer rise to the top and are evenly distributed throughout the milk.

Pasteurization in yogurt involves briefly bringing the milk to 87°C so that any potentially pathogenic bacteria present are killed and protein structures are broken, otherwise the yogurt will not thicken.

After maturation in the incubator, the PH is measured. It should be between 4.3 and 4.5.

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.