Effects of CLA supplementation on texture profile of semi-hard goat cheese

S. Chen, S. Zeng, M. Rivau, T. Gipson, D. Bauman, A. Lock, B. Bah, and A. Goetsch

Journal of Animal Science 84(Supplement 1):327. 2006

Thirty Alpine does (BW 50 ñ 7.4 kg) were randomly assigned to three groups to study effects of t-10, c-12 conjugated linoleic acid (CLA) dietary supplementation on the texture profiles of semi-hard goat cheese. The trial consisted of three periods (2 wk in length with a 14-d interval) with CLA supplemented at 0, 3, and 6 g/d per doe for treatments 1, 2, and 3, respectively, using a 3 x 3 Latin Square design. In the early (first 3 d) and late (last 3 d) stages of each period, milk was collected for cheese manufacture. Samples were taken from one cheese block on d 1 and 60 after manufacture and cheese texture profile (hardness, springiness, cohesiveness, gumminess, and adhesiveness) was determined using an Instron textural analyzer. Cheeses made from milk collected early in periods had similar texture profiles (P > 0.05) on d 1 after manufacture. However, after 60 d of aging at 8oC, both treatments 2 and 3 had lower cohesiveness (P < 0.05) than treatment 1 while treatment 3 showed higher springiness (8.02 mm, P < 0.05) than treatments 1 (6.78 mm) and 2 (6.85 mm). For cheeses made from milk collected late in periods, hardness, cohesiveness, and gumminess differed (P < 0.01) among treatments on d 1 after manufacture. After 60 d of aging, hardness, springiness, gumminess, and cohesiveness increased while adhesiveness decreased (P < 0.01) as CLA supplementation increased. In conclusion, supplementation of dairy goat diets with CLA as well as experiment stage and cheese age can impact texture profiles of semi-hard goat cheese.