GARLIC HERB GOAT CHEESE

Cultured pasteurized goat milk is a high-quality source of protein and calcium. The pasteurization process ensures safety by eliminating harmful bacteria while maintaining nutritional value. Goat milk is often easier to digest than cow's milk and contains beneficial probiotics.

Marjoram is an herb that adds flavor and aroma to foods. It contains antioxidants and has been traditionally used for its potential health benefits. The inclusion of marjoram can enhance the sensory profile of the cheese.

Oregano is a flavorful herb known for its antioxidant properties. It is commonly used in culinary applications for its aromatic qualities. Oregano may also offer antimicrobial benefits.

Garlic powder is used for its strong flavor and potential health benefits. It contains compounds like allicin, which may have antimicrobial and cardiovascular benefits. The use of garlic powder enhances the flavor profile of the cheese.

Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in cheese production, contributing to taste and texture. While necessary in moderation, excessive salt intake can lead to health issues.

Enzymes are essential in cheese production for curdling milk and developing flavor. They are naturally occurring proteins that facilitate biochemical reactions. The use of enzymes is standard in cheese making and does not pose health risks.