Goat Cheese: Complete Mineral Profile

Goat Cheese ‐ Mineral Information

Introduction

Goat cheese, sometimes referred to as chèvre in France, is a traditional cheese that has been consumed for centuries. It is made from either goats’ whole or skimmed milk and can be categorized into many varieties depending on its ripeness, shape and texture. Goat cheese offers several health benefits due to the presence of various minerals such as calcium, phosphorus, magnesium, sodium, zinc, and iron. These minerals are important nutrients that are essential for a person’s overall wellbeing. This paper will discuss the importance of consuming goat cheese with respect to mineral intake and provide an overview of specific minerals that are obtained through consumption. In addition, this research will explore how minerals present in goat cheese offer unique health benefits not seen with other dairy products.

Calcium

Calcium is one of the most abundant minerals found in goat cheese. It is responsible for bone strength and structure in both adults and children and also helps maintain good dental hygiene. Additionally, calcium plays a role in regulating hormones, aiding nerve transmission and keeping cardiac tissues healthy. Adult humans should aim for 1,000 mg of dietary calcium each day. As opposed to cow's milk, fresh varieties of non-aged goat cheese contain higher amounts of calcium; approximately 200 mg per ounce, making it a suitable option for individuals who may struggle to obtain their daily recommended allowances of calcium through other means. For instance, those who follow vegan diets or prefer alternatives over regular dairy products may opt to consume goat cheese as an adequate source of calcium. Additionally, certain studies have reported that goat cheese can help reduce LDL cholesterol (Low-Density Lipoprotein) levels in comparison to processed cheeses derived from cows milk. The study also noted that, goat milk had significantly more alpha S2 casein protein than cow milk which ultimately affects the amount of cholesterol absorbed by our bodies after eating milk products made from them.

Phosphorus

The second notable mineral found in goat cheese is phosphorus. Phosphorus supports muscle growth and functioning while also playing a role in energy production, building strong teeth and bones and supporting the nervous system. Humans require 700 milligrams of phosphorus on a daily basis and could potentially consume almost double the required dose of 400-500mg/day when opting for goat cheese instead of cow's milk based products. Analysis of different types of goat cheeses found that unsalted cheese contained the highest concentrations of phosphorus, while semi-hard cheeses had lower levels at reported ranges of 74-293 mg/100g. Commercially produced powders made from goat cheese provided the lowest doses of phosphorus compared to the other forms tested and ranged between 50-160 mg/100 g. Despite these ranges, goat cheese makes an excellent source of phosphorus for people looking for an alternative dairy product.

Magnesium

In terms of dietary components, magnesium is considered another essential mineral and contributes towards 300 metabolic reactions that occur within the human body. Meals rich with magnesium ensure better absorption rates of proteins, carbohydrates, vitamins and other vital nutrients. Magnesium is capable of promoting cardiovascular health as well as increasing brain function. It has even been suggested that magnesium requirements for pregnant women should be increased as it improves fetal development. Domestically produced chevres, commonly known as crottin de Chavignol often carry the highest levels of magnesium just under plain cream cheeses. On average, mountainside goat cheese contains 130-150mg of magnesium within every 3.5 ounces. Aside from the type of cheese, methods used in production of the food can also affect the final concentration of magnesium found in goat cheese. One particular research article suggested that storing the whey (a liquid remaining after milk has been curdled and strained) at 24°C before fermenting raised the magnesium content found in goat cheese by a remarkable 7%.

Sodium

Sodium displayed comparatively much lower levels of dosing among other minerals presented thus far, yet still provides modest advantages for immune health, digestion and facilitating electrolytes. An ideal level for sodium intakes according to WHO recommendations would range between 500-2000mg/day – depending on age and any potential underlying conditions. However, aged goat cheese allow a larger variety of flavors that are sought after and tend to increase the natural saltiness a bit. Aged goat cheeses generally reach around 440–480 mg/100 g which is slightly on the high end but still manageable. Furthermore, if desired, fresher versions of goat cheese extracted straight from the farm are available for anyone seeking to limit their salt intake whilst enjoying the same flavor profiles.

Zinc

Unlike other minerals discussed previously, zinc serves more of a proposal as a trace element. Despite requiring only small dosages such as 8-11 mg per day, zinc plays an effective role in assisting physical defensive processes , forming DNA structures and encourages optimal functioning of enzymes linked to biochemical interactions in the body. Cheeses made from both goat and raw sheep milks showed traces of zinc at levels close to 5-7mg/100g. Young fresh forms of goat cheese likely indicated low contents of zinc (ranged 2.85-4.24mg/ 100 g). Nevertheless, occasional meals including goat cheese can balance out vitamin shortfalls as healthier portion sizes may inherently provide concerning quantities of zinc too – although they shouldn’t replace sources as naturally resourceful. Certain manufacturers add supplementary chromium and zinc to the cheese during production of soft cheeses described as “ blue cheese” exemplifying the productive effects of Zinc supplements.

Iron

Iron is hailed as a micronutrient which spreads oxygen throughout our veins that support healthy vulnerable tissue functions and supply energy. Every component of solidified matter refers to enhanced efficacy of molecules such as ferritin, myoglobin and haemoglobin – all made possible from ingesting ample portions of Iron. Fortunately, elevated degrees of iron are reported amongst most hard and semi-soft cheeses today ranging from 0.8 - 1.6 mg/100 grams and may potentiate beneficial results you wouldn’t get from ordinary meat. Mixed organic observations report data indicating sufficient quantity of proteins, fat, Vitamin A and numerous trace elements identified in pasteurized goat milk including frequent records of Iron particles. When combined with cultures like Lactobacillus acidophilus and Leuconostoc cremoris surface saturation of microbiomes remain substantially reliable in correlation to Iron supplies and oxides maintained in matrixes of sustainably derived pasturization techniques. Tests conducted against bovine counterpart assets outlined inferior competitive composition metrics implying superiority of nutrient delivery in comparability to traditionally sourced cuts of meat.

Conclusion

This paper demonstrated that Goat Cheese carries a multitude of minerals allowing them to address deficiencies caused by unhealthy eating habits or cultural customs that don’t fully accommodate nutritional needs. The main minerals described included Calcium, Phosphorus, Magnesium, Sodium, Zinc and Iron which provided evidence that goat cheese can indeed aid in optimizing wellness. Goat cheese also proved to be relatively healthy and even offered superior solutions to cattle derived products where some statistical analyses demonstrated improved lipid absorption due to higher concentrations of Alpha S2 Casein Protein. Overall, there appears to be no reason why someone should shy away from using goat cheese given its relative accessibility and favorable influences on the body once ingested.