Regional flavors: INTA advances in creating goat cheeses and yogurts in Salta, Argentina

In Salta, the National Institute of Agricultural Technology (INTA) advances in the production of dairy products with territorial identification. The experimental specialists work on making cheeses and yogurts with outstanding notes of flavor and texture. The initial kick is a study that investigates the potential of the natural lactic microbiota in the goat ecosystem of the Amblayo area of Salta. This represents an opportunity to improve plant-based foods, in addition to the conservation of local biodiversity. For this work, they took cheese, milk and goat rennet matrices, products in which a universe of bacterial microorganisms of different genera and species abound. In this region, goat farming has a strong traditional rural imprint, conditioned by the low availability of water and electricity. It is carried out by family farming producers, who have flocks of between 50 and 200 animals. This region is characterized by its arid climate with rainfall of less than 200 millimeters ...