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Effect of feeding systems on composition and organoleptic quality of goat milk cheese

K. A. Soryal, S. S. Zeng, B. Min, S. Hart, B. Bah, and K. Tesfai

E (Kika) de la Garza Institute for Goat Research, Langston University, Langston, Oklahoma

This study investigated effects of different feeding systems on chemical and biochemical composition and organoleptic scores of a goat milk soft cheese. Three groups of lactating Alpine goats (BW = 54 10 kg) grazed with different levels of concentrate supplementation on pasture (A: no concentrate; B: 0.33 kg concentrate; C: 0.66 kg concentrate) and the fourth group (D) was confined and fed 0.66 kg concentrate and alfalfa hay ad libitum. Ten kg of milk from each group was collected and made into a soft cheese twice monthly from April through September 2001. Cheese samples were analyzed for fatty acid, fat, and protein contents, and were evaluated for sensory quality when fresh and 1 and 2 mo later. Results indicated that feeding system did not affect fat or protein content in cheese on dry basis at any age (P > 0.05). However, there were significant differences in total fatty acid concentrations and sensory scores (P < 0.05), especially when fresh and at 1 mo of age. Significant differences were also found in fat, protein, and total fatty acid concentrations and in sensory scores of soft cheese at different stages of lactation. The cheeses showed higher fat content and higher total fatty acid concentration in early and late lactation compared with mid-lactation (P < 0.01). The total organoleptic score (body, texture, and flavor) increased linearly (P < 0.01) as lactation progressed. Cheese from A had more abundant short-chain (C6 to C10) fatty acids than cheese from D (P > 0.05). Negative correlations were found between total fatty acid concentration and sensory scores (r = -0.20 to -0.28) at all ages. In conclusion, milk from grazing goats supplemented with a high level of concentrate resulted in cheese with a higher total fatty acid content, lower short-chain fatty acid concentration, and lower sensory score of cheese compared with milk from goats without or with a low level of supplemental concentrate.


 

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