치즈 및 커드 인사이트

(Jeonju=Yonhap News) Reporter Kim Jin-bang = The Rural Development Administration announced on the 7th that goat meat is rising as a popular summer food due to complex damp-heat. According to statistics from the Animal and Plant Quarantine Agency, goat meat is produced intensively in the summer, with approximately 30% (as of 2023) of the total production concentrated between June and August. This is evidence that interest in goat meat as a summer tonic and its consumption are not insignificant. In the traditional Korean medical book "Donguibogam," goat meat is recorded as beneficial for strengthening physical strength, relieving fatigue, and improving digestive function. In reality, goat meat is rich in protein and relatively low in fat, making it suitable for modern people who prefer a high-protein, low-fat diet. Additionally, it is high in calcium and iron, which help with bone health and blood production, and contains vitamins E and B, which provide vitality to the body, making it an ideal food for regaining energy in the summer. Goat meat is divided into 10 parts like beef, such as loin and chuck, and has a reddish color. The meat is tender and not tough, allowing it to be cooked in various ways such as stew, hot pot, and grilled meat. When cooking goat meat, it is recommended to soak it in cold water to remove the blood, and then add fermented soybean paste, rice wine, and bay leaves to remove the odor. When boiling it in a stew, add vegetables such as ferns and cabbage, season with salt, and finish with sesame powder. The Rural Development Administration plans to set standards for the division and shaping of goat meat and develop retail commercialization techniques, among other related research, to expand goat meat consumption and improve added value. Kang Keun-ho, Director of the Livestock Food Tech Department at the National Institute of Animal Science, said, "Goat meat is popular as a tonic due to its rich protein and beneficial nutrients for health. We will continue research and development to ensure that consumers can enjoy high-quality and hygienic goat meat in various ways."

[Livestock and Fisheries News=Reporter Kim Sinji] Recently, as goats have gained popularity, the market is expanding. However, domestic goat meat prices are falling, showing a mixed trend. After the passage of the law prohibiting the use of goat meat for weaning, goat meat has been highlighted as a health food, and the domestic goat industry is growing rapidly. However, domestic goat meat is losing its market to imported goat meat due to its higher price, unstable supply, and inconsistent quality compared to imported goat meat. The industry has raised the need for pedigree management and the dissemination of precise feeding management technology for stable development of the domestic goat industry. Goat pedigree registration is

This was reported by Georgiy Kukhaleshvili, an analyst at the Milk Producers Association. The average price of dairy products was $4,380 per ton, which is $106 higher than in the previous trading. The total sales volume was 24.29 thousand tons, which is 1,415 tons less than before. 179 market operators participated in the trading, 18 more than at the beginning of July. Among the main products, prices rose for dry whole milk to $3,928 per ton (+1.7%) and for anhydrous milk fat to $6,973 per ton (+0.8%). The price of butter remained almost unchanged at $7,492 per ton. At the same time, prices fell for Cheddar cheese to $4,589 per ton (–5.6%), Mozzarella to $4,760 per ton (–0.7%), and lactose to $1,355 per ton (–1.5%). The next GDT trading is scheduled for August 5.