Talk:Goat cheese

message: Where is  goats' cheese from. I think goat's cheese is fine but possessive in plural looks really odd. It suggests that you needed to mix milk from different goats to obtain it.Mikolasj (talk) 09:42, 23 July 2009 (UTC)
replies: text: On a second thought, even goat's cheese is dubious. I believe that goat's milk means milk from a goat but the cheese is not really from the goat (only the milk is).  So goat cheese is probably the most correct term as it specifies the kind of the cheese. Mikolasj (talk) 18:26, 23 July 2009 (UTC)
thread_title:  Goats' cheese? 

message: Think we should add some. Apparently chevre is good for people with sensitive stomachs as it is easy to digest. 364 calories per 100 grams. It contains short-chain fatty acids, etc....  —Preceding unsigned comment added by 194.69.198.244 (talk) 08:45, 25 September 2008 (UTC)
thread_title:  Nutritional Information 

message: Is goats' cheese really known as "chèvre cheese"? Perhaps this is a United States usage (on a par with the American habit of referring to snails, when eaten, as "escargots")? -- Picapica 22:33, 16 February 2007 (UTC)
replies: text: I don't think it's a U.S. usage. Around here, we call it "goats' milk cheese". This probably ought to be disambiguated anyway. There are several cheeses made from goats' milk. --GentlemanGhost 20:28, 7 June 2007 (UTC)
replies: text: I have often heard goat's milk cheese simply referred to as chevre, although this usage is not as common as "goat cheese."  "Chevre cheese" is never used.  —Preceding unsigned comment added by 71.185.234.24 (talk) 16:52, 20 December 2007 (UTC)
thread_title:  Article title 

message: It doesn't add anything to the article to name brands of goat cheese in two select countried. 
I don't feel strongly enough about it to change it, though. TobyCallahan 02:07, 15 April 2007 (UTC)
replies: text: The US' main innovation in cheese is to bulk it up with wood pulp. 194.207.86.26 (talk) 15:50, 13 May 2018 (UTC)
thread_title:  Why the brand name mentions? 

message: This article was automatically  assessed because at least one article was rated and this bot brought all the other ratings up to at least that level. BetacommandBot 03:33, 27 August 2007 (UTC)
thread_title:  WikiProject class rating

message: This article reads like a frickin' advertisement.  Somebody please edit the crap out of it please!!!
I removed all the text that I could immediately identify as plagiarism from the International Dairy Farmers' Association.  I suspect there may be more plagiarism present, but with everyone and their cousin aggregating Wikipedia content, it's hard to tell where the circle of quotations starts.  I also removed a link from the reference section that had no non-advertising point. - PianoDan (talk) 19:04, 3 December 2009 (UTC)
thread_title:  ADVERTISEMENT 

message: In these edits  two users (or possibly the same user) seem to be excluding Israel from the list of cheeses. In the previous version of this article Israel had its own heading, with labneh being listed underneath. In the first change of this information, Tonychakar changes the heading to a range of nations, none of which include Israel, though the nations surround Israel. This looks very much like a POV edit. Since I do not think in any way that Israel is the origin nation of labneh, or that they are the only nation that uses labneh, I changed the heading to Eastern Mediterranean to be more inclusive of all nations. (I still question whether any one nation can be credited with labneh) In the second change by IP 178.135.194.237, the heading was changed to The Levant, with choice nations being added to the heading as a parenthetical. Again, Israel is not included. These seem like unnecessary changes that don't provide an accurate representation of where labneh is used. For these reasons, I have reverted to a more general regional heading. Cyphoidbomb (talk) 19:30, 11 February 2015 (UTC)
thread_title:  Questionable edits excluding Israel 

message: Two pages on the same topic, with overlapping content. Justlettersandnumbers (talk) 20:42, 20 December 2016 (UTC)
thread_title:  Proposed merge of [[Properties, fabrication and specificities of goat cheese]] 

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thread_title:  External links modified 

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thread_title:  External links modified 

message: Hello, 
We are a group of university students who would like to explore the processing, regulations and food microbiology as they pertain to goat cheese. If you would like to contribute some information, these are a few of the questions we will be answering.
1) How is goat cheese made and what are the processing steps necessary for proper/safe storage and/or packaging?
2) What kind of microorganism are likely to grow in goat cheese and how do we prevent their growth? 
3) What diseases can be passed on from the animal to human consumers?
4) What are the Canadian regulations?
Here are the sources we will be using:
-Buffa, M., et al. “Microbiological Changes throughout Ripening of Goat Cheese Made from Raw, Pasteurized and High-Pressure-Treated Milk.” Food Microbiology, vol. 18, no. 1, 2001, pp. 45–51.
-how it's made
-http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-40.html#h-71
http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-44.html#docCont
http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-43.html#docCont
-Högberg, M., et al. "Milk Processing Quality of suckled/milked Goats: Effects of Milk Accumulation Interval and Milking Regime." The Journal of Dairy Research, vol. 83, no. 2, 2016, pp. 173-179.  — Preceding unsigned comment added by Zhinazl2 (talk • contribs) 19:06, 26 July 2018 (UTC)
thread_title:  Goat cheese processing, regulations and food microbiology  

message: Hello Fellow Wikipedia editors,
On behalf of my fellow student team enrolled in an introductory food science course at UBC, we would like to use our newly learned food science knowledge to enhance this article on Goat Cheese. In particular, we are interested in exploring and contributing to processing, nutrition and health, and a bit about Canada. We will continue to post our outlines and drafts on this sandbox https://en.wikipedia.org/wiki/User:Vickypeng23/sandbox. We welcome all comments and feedback. We look forward to contributing to Wikipedia via this course assignment.
Signed,
Vicky Peng
Vivia Ding
Morton Chen
Robert Hechler
Nik Trifonov — Preceding unsigned comment added by Vickypeng23 (talk • contribs) 17:46, 30 July 2019 (UTC)
replies: text: Hi there and welcome. Best of luck in your project. We'd love to see references as well, so please be sure to see Referencing for Beginners. There is a built-in tool in the editing window under Cite that makes it easy to cite stuff. Of lesser importance, please note that new comments go at the bottom of the page, and if you would please sign your posts with four tildes like ~~~~ it will append your signature and a time stamp like this: → Cyphoidbomb (talk) 17:57, 30 July 2019 (UTC)

text: Sorry, that should have said "if you would please sign your talk page posts". We don't sign our edits. Thanks, Cyphoidbomb (talk) 17:57, 30 July 2019 (UTC)
thread_title: Food science course at UBC

message: Prior content in this article duplicated one or more previously published sources. The material was copied from: http://www.everything-goat-milk.com/goat-cheese-making.html. Copied or closely paraphrased material has been rewritten or removed and must not be restored, unless it is duly released under a compatible license. (For more information, please see "using copyrighted works from others" if you are not the copyright holder of this material, or "donating copyrighted materials" if you are.)
For legal reasons, we cannot accept copyrighted text or images borrowed from other web sites or published material; such additions will be deleted. Contributors may use copyrighted publications as a source of information, and, if allowed under fair use, may copy sentences and phrases, provided they are included in quotation marks and referenced properly. The material may also be rewritten, providing it does not infringe on the copyright of the original or plagiarize from that source. Therefore, such paraphrased portions must provide their source. Please see our guideline on non-free text for how to properly implement limited quotations of copyrighted text. Wikipedia takes copyright violations very seriously, and persistent violators will be blocked from editing. While we appreciate contributions, we must require all contributors to understand and comply with these policies. Thank you.  Justlettersandnumbers (talk) 22:44, 9 August 2019 (UTC)
thread_title:  Copyright problem removed 

message: According to this table:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC218710/bin/pnas_2131556100v2_index.html
goat cheese contains 39.9/6.4= 6.2 times the Neu5Gc compared to Cow cheese. The number would be 1.0 if they contained the same amounts per weight.
...
https://en.wikipedia.org/wiki/N-Glycolylneuraminic_acid
https://en.wikipedia.org/wiki/Talk:N-Glycolylneuraminic_acid
Possible risks: cardiovascular risk and hepatocarcinoma. No increased risk: colon cancer.
Hepatocarcinoma: the most common type of primary liver cancer in adults and is currently the most common cause of death in people with cirrhosis.
https://en.wikipedia.org/wiki/Hepatocellular_carcinoma
--ee1518 (talk) 10:21, 20 July 2021 (UTC)
thread_title:  Daily consumption of Neu5Gc (for which goat cheese is a good source) might be a serious risk for humans 

message: — Assignment last updated by Simeonkirk (talk) 18:23, 30 November 2022 (UTC)
thread_title: Wiki Education assignment: Information Literacy and Scholarly Discourse

message: — Assignment last updated by Msanfor1 (talk) 17:41, 9 October 2023 (UTC)
thread_title: Wiki Education assignment: Information Literacy and Scholarly Discourse

message: I think this is a great article, it is very informative and easy to understand. The main topic is well-written and the sources are there. I just feel like it would be very useful if the Regional Varieties section had more cited sources. It is a lot of information, so I think this could be very hard for the time we have left for this assignment, but it is worth trying. 
FabiolaUNO (talk) 23:38, 17 April 2023 (UTC)
thread_title:  Add more sources on the Regional Varieties