Quality aspects of goat milk for cheese production in Norway: A review

Norwegian goat milk has traditionally been used for brown whey cheese. However, as the market opens up for new goat milk cheese varieties, the dairy industry has been facing some challenges related to the quality of the Norwegian goat milk. This review, therefore, emphasises the special challenges that the Norwegian dairy industry has been dealing with regard to the quality of goat milk for cheese production, such as lack of αS1-casein, high content of free fatty acids, rancid flavour, and high somatic cell numbers. The paper also discusses what has been done to overcome these challenges, and examines some perspectives for future research to improve the quality of Norwegian goat milk.