The main difference between feta cheese and goat cheese is that feta cheese is made from a mixture of goat and sheep’s milk, while goat cheese is made from goat’s milk.
Feta cheese vs goat cheese
Goat and sheep milk are assembled to form feta cheese. Goat cheese is an assemblage of goat’s milk. Feta cheese contains more percentage of sheep’s milk, while goat cheese contains more portion of goat’s milk. Feta cheese originated in Greece, but goat cheese originates from France. The solids content of feta is higher than that of goat cheese. Feta cheese has a firm texture. Goat cheese has a smooth texture. The flavor of feta cheese is strong or even bitter and goat cheese has a sweet taste. The color of both types of cheese is milky, but goat cheese turns darker as it ages. As storage time increases, the taste of feta turns bad on the other hand; goat cheese turns to chalk. Feta cheese provides fewer calories. Goat cheese provides more calories in the same amount. Feta cheese provides more protein and fat than goat cheese. However,
|Feta cheese||Goat cheese|
|A dairy product made from a mixture of sheep’s and goat’s milk is called feta cheese.||A dairy product made from goat’s milk is called goat cheese.|
|In Greece, in the 17 th century||In France, in the 18 th century|
|30% goat milk and 70% sheep milk||100% goat milk|
|Taste and texture|
|Salty to bitter taste, coarse texture||Sweet to salty taste, delicate texture|
|White||White to darker|
|Three months||No need to grow old|
|264cal / 100g||364cal / 100g|
Greece’s favorite cheese is believed to come from “Homer’s Odysseys.” “In Greek mythology, Polyphemus of the Cyclops was the first to prepare feta cheese and was known as the ancestor of feta. Evidence of feta cheese brought back in Byzantine times, called “prosphatos (meaning fresh or fresh). From the age of 17 ° to 20 °century, feta cheese became the main part of the diet of the Greeks. The word “feta” is Greek and means “slice” or “bite.” The word represents the process of its slicing to be stored in the container, the latter serves as slices to eat. According to the relevant EU, only those cheeses produced by the conventional method in specific areas of their homeland (Greece) processed with sheep’s milk or a mixture of sheep’s milk and 30% of local goat’s milk are called feta. mentioned. Pasteurized milk is used for its synthesis. The curd is formed and stored in special bags. Salt is added and stored in the container. Feta cheese is delicate to firm in texture. The maturation / maturation process lasts three months. This process enhances the flavor of the cheese. The taste and texture vary depending on the length of storage for aging. Its moisture content is 56%, the fat content is 43%, the pH range is 4.4-4.6. Feta cheese contains “healthy bacteria”, which are used in the synthesis of antibiotics, which kill listeria (bacteria that poison food). It is a raw material for probiotics (live microorganisms that improve intestinal health). Provides both macro and micronutrients, which promote human health. It is a raw material for probiotics (live microorganisms that improve intestinal health). Provides both macro and micronutrients, which promote human health. It is a raw material for probiotics (live microorganisms that improve intestinal health). Provides both macro and micronutrients, which promote human health.
- Greek feta
- Bulgarian feta cheese
- French feta
France is the first goat cheese producer. Evidence mentions that nomadic hunters were the first to make goat cheese. If we go back from 6000 to 2000 a. C., the synthesis of goat cheese is verified in some areas of Egypt and Switzerland. The innovation of the pasteurization technique was like a rain on the barren land. The cheese making processes became easy. However, in the 20 th century, the goat cheese was promoted by the French. Currently, it is being prepared all over the world .Goat cheese, as the name implies, is a product of goat’s milk. It’s called “chevre” in French. There are many controversies about its taste. It is sweet. Sometimes it is saltier than feta cheese. Its flavor resembles frozen cheese. Its texture and flavor vary with the type of cheese and the duration of its storage, the longer it is stored, the more flavor the cheese has. Moisture content, sodium content, pH, and fat content change with texture, according to a 1991 research article in the scientific editorials of ELSEVIER BV, Amsterdam. The manufacturing process is the same as feta, except that goat cheese does not require aging. Goat’s milk provides carbohydrates, fats, i.e. cholesterol, conjugated linolenic acid (CLA), medium chain fatty acids, etc., proteins, B vitamins and minerals. Calcium is beneficial for bone resorption. CLA has antioxidants, anticancer,
- Soft unripe
- Soft matured
- Firm without maturing
- Matured hard
- 100 g of feta cheese provide 14 g of protein, 21 g of fat, 4 g of carbohydrates, 89 mg of cholesterol, 1116 mg of sodium, 62 mg of potassium, 493 mg of calcium.
- 100 g of goat cheese offer 20 g of protein, 30 g of fat, 3 g of carbohydrates, 79 mg of cholesterol, 515 mg of sodium, 158 mg of potassium, 298 mg of calcium.
- Feta cheese is produced from a mixture of sheep’s and goat’s milk, while goat’s cheese is made from goat’s milk.
- Feta finds its origin in Greece on the other side; Goat cheese originates from France.
- Feta cheese contains sheep and goat milk in a ratio of 70:30, while goat cheese contains 100% goat milk.
- Feta cheese is more salty; on the other hand, goat cheese tastes like frozen cheese.
- In reverse, feta cheese is smooth in texture, goat cheese is delicate in texture.
- Feta cheese is white, while goat cheese is white to darker.
- Feta cheese takes three months to mature; Goat cheese does not need to ripen.
Feta cheese is made by mixing sheep’s milk, and goat’s milk (70:30) and goat cheese is produced solely from goat’s milk.