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Effects of trans-10, cis-12 conjugated linoleic acid dietary supplementation on quality and texture profile of semi-hard goat milk cheese

S. X. Chen, F. Z. Ren, B. Bah, and S. S. Zeng

Proceedings of the 9th International Conference on Goats. Page 74. International Goat Association. 2008

Dietary supplementation of trans-10, cis-12 conjugated linoleic acid (CLA) has been reported to affect milk composition by milk fat depression in dairy cows, sheep, and goats. In this study, effects of trans-10, cis-12 CLA dietary supplementation on quality and texture profile of semi-hard goat milk cheese were investigated. Thirty Alpine does were randomly assigned into three groups and fed diets supplemented with lipid-encapsulated trans-10, cis-12 CLA at dosages of 0 (control), 3 (CLA-1), and 6 g/d per doe (CLA-2). A three-period (each period was 2-wk, followed by 2-wk between periods) experiment was conducted using a 3 x 3 Latin square design. Bulk milk was collected from evening and morning milkings for cheese manufacture after 3 and 13 d of treatment in each period. A total of 18 batches of semi-hard cheese were made and cheese samples were collected on Day 1 (fresh) and Day 60 (aged) for the analyses of yield, composition, sensory score, and texture profile. Longer treatment (13 d) and the highest dosage of CLA (6 g/d per doe) resulted in 10.0% lower cheese moisture and 10.2% lower cheese yield as compared with the control. However, the lower dosage (3 g/d per doe) and shorter treatment (3 d) of CLA supplementation did not significantly affect cheese yield, composition, or fresh cheese texture profile. CLA supplementation also had significant effects on cheese fat and fatty acids recovery but not on cheese sensory scores. Hardness, springiness, and chewiness of cheeses increased while cohesiveness and adhesiveness decreased when milk fat was reduced by trans-10, cis-12 CLA supplementation. It is concluded that dietary supplementation of trans-10, cis-12 CLA with an adaptation period between 3 and 13 d and a minimum level of between 3 and 6 g/d per doe were needed to affect quality and texture profile of semi-hard goat milk cheese.


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