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Goat cheese is made by curdling the milk produced by dairy goats. To avoid contamination, the unpasteurized milk collected from dairy goats is transported to cheese-making facilities in stainless steel tanks. After arriving at the facility and undergoing thermal processing, the milk is most efficiently processed by a combination of direct acidification and lactic fermentation methods; these methods have been proven to result in short processing times and good sensory characteristics in the final product compared to other methods (Faccia et al., 2015). During processing, because goat milk does not have the desired levels of fat, total protein and casein, additives are required to ensure a flavourful and quality product (Högberg et al., 2016). After acidification, the milk is then heated at 38°C and paired with a selected starter strain of Streptococcus thermophiles. After half an hour to an hour, rennin (a naturally-occurring enzyme) is added to coagulate the milk. The temperature is lowered to 34°C. The coagulated milk is then stretched and cooled by immersion in cold water until the temperature drops to around 8°C. When the desired firmness is seen, the coagulum is cut to a desired size (Faccia et al., 2015). As the cut curds settle at the bottom of the vat, they are kept in whey for fermentation. When the cheese becomes more acidic, the whey is drained. Once drainage is complete, the cheese is stretched by mixing the curd in hot water (Faccia et al., 2015). Afterwards, additives for preservation purposes are usually added and the product is packaged for sale.