Dairy Animals of the World: The Big Three and Others
Most often, when we talk about cheese, we focus on its characteristics. Is it hard or soft? Fresh or matured? Mild or aromatic? But all of this is based on the choice of milk and only then comes the taste, smell, aroma, structure.
The taste of cheese begins not in the cheese vat, but in the pasture. Milk is not just a raw material for cheese; it is a living, microbiologically complex product, the composition and properties of which vary significantly depending on the animal species, feed, pasture, living conditions and seasons.
Three main sources of milk dominate the world, which are conventionally called the Big Three:
Milk from other animals is less commonly used for processing:
Each of them has adapted to specific climatic conditions, terrain and human lifestyles, which, in turn, creates differences in the composition of the milk and, consequently, cheeses.
Although traditionally dairy products in Latvia were mainly made from cow's milk, in modern Latvia all three types of cheese are made. Each type of milk gives the cheese its own structure and character.
To better understand these differences, we have prepared a comparative review of each type of milk.
Cow's milk – a European classic and a world standard
Cow milk is the most widely used type of milk in the world, especially in Northern Europe, Central Europe and North America, including Latvia.
Cow milk cheeses directly reflect where the cows grazed. Cheese connoisseurs often say: “this cheese tastes like a rich meadow”, and it is true. The aromas of cow milk cheeses are dominated by meadow, earth, mushroom, and nutty notes. These cheeses allow for the widest variety and this is one of the reasons why cow's milk dominates among cheesemakers.
Why cow's milk?
- Cows adapt well to temperate climates and rich pastures
- Produce a relatively large volume of milk
- The milk is balanced in composition, which allows for the creation of a wide variety of cheeses
Character in cheese
Cow's milk is like a “blank slate” – it allows the master to highlight technology, maturation and microflora. It makes both soft, creamy cheeses and distinctly matured and hard ones.
Goat's milk – the gourmet's choice
Goat milk cheeses form two large groups of cheeses. Fresh and younger cheeses are usually sour and citrusy, with a slightly chalky, limestone-like note. As they mature, they develop deeper, haystack-like, even musky aromas. Creamy chèvre, known in Latvia as goat cream cheese, is distinctly sharp and fresh. Matured goat cheeses, on the other hand, become more nuanced and rich in complex aromas over time.
Why goats and their milk?
- Goats adapt well to more modest conditions
- Less food and resources are required
- Milk fat globules are smaller, so it naturally forms a creamier, more homogeneous structure
- Unique flavor potential
- Characteristic white color of the cheese: without the pronounced yellow tone characteristic of cow's milk cheeses
Character in the cheese
Goat milk gives cheeses a pronounced, often freshly sour and refined aroma. That is why these cheeses often become the choice of gourmets.
Sheep's milk – rich and exclusive
Sheep's milk cheeses are rich, fattier and noticeably sweet. Imagine sweet cream, a light cotton candy nuance, sometimes a waxy, lanolin-like nuance that reminds some of the smell of wool. The properties of sheep's milk give its cheeses a creamy, exquisitely nuanced taste
Why sheep's milk?
- Sheep's milk is one of the richest types of milk. High dry matter concentration means that 1 L of milk will yield more cheese
- High nutritional value
- Excellent curdling properties
- Gourmet choice – cheese acquires a nuanced, rich flavor during maturation
Character in the cheese
Sheep's milk cheeses are rich, creamy and distinctly aromatic. They mature very well, have a high yield and create an excellent gourmet product
Other milks in the world of cheese – interesting facts
Buffalo milk. Traditionally in Italy, but also in India, Pakistan as an everyday product. Milk with a very high fat content, ideal for fresh, elastic cheeses. The most famous of them: buffalo burrata and mozzarella. The cheese yield is 30-35% higher than from cow's milk.
Camel milk. Middle East, North Africa. The animals are adapted to harsh, extremely dry climates. Milk with a unique composition, sweet, but with a slight saltiness. It was mainly used for making fermented drinks, ice cream and chocolate. For a long time, it was believed that camel milk was not suitable for making cheese, because the caseins in it coagulate differently than in cow's milk. Only at the end of the 20th century were special enzymes and technologies developed that made it possible to obtain a stable clot.
Donkey's milk. The most similar to human milk in terms of lactose and protein profile. Donkey's milk has been considered a special product since the times of Ancient Egypt. Legend has it that Cleopatra bathed in donkey's milk to preserve her youthful beauty. It contains very little fat, relatively much lactose and little casein. Serbia produces one of the world's most expensive cheeses, Pule, which requires 20-25 liters of Balkan donkey milk to make 1 kg.
Interesting comparison
| Milk | Approximate amount of milk per 1 kg of cheese |
|---|---|
| Cow | 9-12 l |
| Goat | 7-10 l |
| Sheep | 3.8 – 5 l |
| Buffalo mother | 4-5 l |
| Camel mother | 8-10 l |
| Donkey mother | 20-25l |
Nutritional value comparison
| Milk | Water% | Dry matter% | Olb.v % | Fat% | Lactose% | Mineralv. % |
|---|---|---|---|---|---|---|
| Cow | ~87.5 | ~12.5 | 3.2-3.4 | 3.5-4.5 | 4.7-4.9 | 0.7 |
| Goat | ~86.5 | ~13.5 | 3.0-3.3 | 3.5-4.3 | 4.3-4.7 | 0.8 |
| Sheep | ~80.7 | ~19.3 | 5.0-6.0 | 6.0-8.0 | 4.5-4.8 | 0.9 |
Important! The composition of milk is not absolute and constant: it can vary depending on the animal's diet, breed, age, lactation period and season. Climate and housing conditions also affect the amount of milk fat, protein and dry matter. Therefore, the values shown in the table are best viewed as typical averages, rather than constant values. The table helps to correctly compare milk from different animals, while understanding that the actual composition in a particular milking may be different.
Types of casein and their significance
Casein is the main protein that determines the structure of cheese
| Milk | Dominant caseins | Significance in cheese production |
|---|---|---|
| Cow | αs1, αs2, β, κ | Stable structure, wide application |
| Goat | Less αs1, more β | Softer curd, more fragile texture |
| Sheep | High total casein, from β mainly A2 | Excellent clotting potential |
Interesting: goat milk's low αs1-casein level is one of the reasons it is often considered easier to digest. Sheep's milk, on the other hand, is naturally A2 type milk, which means it is easier to tolerate for more sensitive people.
Minerals and vitamins
| Milk | Calcium | Phosphorus | Magnesium | A vit | B2 vit | Special features |
|---|---|---|---|---|---|---|
| Cow | Medium | Medium | Medium | Medium | High | Well-balanced |
| Goat | Average | Average | Above Average | High | High | Good mineral absorption |
| Sheep | Very High | Very High | High | High | High | Very Nutrient Concentrated |
In conclusion
The choice of milk in cheesemaking is not just a technical issue, it is also a philosophy, reflections on taste, culinary heritage, possibilities and choices. Above we briefly outlined the differences between the big three: cow's, goat's and sheep's milk. In our opinion, there is no better or worse milk, there are only several nuances that each cheesemaker skillfully uses, creating the diverse world of cheeses.
