Description
Smoked cheese in goat skins, known as kashk, preserves dairy through low‑temperature smoking and controlled humidity.
Technical
The process relies on lactic acid bacteria fermentation, producing lactic acid that lowers pH to 4.5–5.0, while phenolic compounds from wood smoke penetrate the protein matrix without denaturing whey proteins. The goat skin acts as a semi‑permeable barrier, maintaining 70–80 % relative humidity, which slows spoilage bacteria and molds.
Science
Primary Reaction
Fermentation of lactose by lactic acid bacteria producing lactic acid and adsorption of phenolic compounds from smoke onto cheese proteins.
Sensory Profile
Aroma ()
smokyearthynuttymilddairywoodycaramelized
Origin & History
Civilization