Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk
| Autor: | Luis A. Zarazaga, Pilar Ruiz Pérez-Cacho, Carmen Avilés Ramírez, Manuel Delgado Pertíñez, José Luis Guzmán, Oliva Polvillo Polo, Hortensia Galán Soldevilla |
|---|---|
| Přispěvatelé: | Universidad de Sevilla. Departamento de Ciencias Agroforestales, Universidad de Sevilla. AGR233: Tecnología de la Producción Animal |
| Rok vydání: | 2020 |
| Předmět: |
Health (social science)
Plant Science Orange (colour) Biology lcsh:Chemical technology Health Professions (miscellaneous) Microbiology Pasture Sensory analysis Article 0404 agricultural biotechnology odour By-product lcsh:TP1-1185 volatile compounds Food science Goat cheese geography geography.geographical_feature_category raw milk 0402 animal and dairy science Raw milk food and beverages 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science Breed Volatile compounds Odour goat cheese Food Science |
| Zdroj: | Foods 9(10), 1420 (2020) Helvia. Repositorio Institucional de la Universidad de Córdoba instname Foods Helvia: Repositorio Institucional de la Universidad de Córdoba Universidad de Córdoba Foods, Vol 9, Iss 1420, p 1420 (2020) idUS: Depósito de Investigación de la Universidad de Sevilla Universidad de Sevilla (US) Volume 9 Issue 10 Arias Montano. Repositorio Institucional de la Universidad de Huelva idUS. Depósito de Investigación de la Universidad de Sevilla |
| ISSN: | 2304-8158 |
| Popis: | The increased use of concentrates to reduce pasture as a feed source in productive systems like Payoya breed goat farms has made it necessary to decrease feeding costs. The inclusion of agro-industry by-products such as dry orange pulp pellets in goat diets has been suggested as a sustainable alternative to cereal-based concentrates. The aim of this work was to assess the influence of diets including dry orange pulp pellets on the quality of cheeses traditionally made from Payoya breed goat milk. We analysed the physicochemical characteristics, sensory properties and volatile compound profiles of 18 artisanal cheeses made from raw Payoya milk. In this study, goats were fed with different concentrations of dry orange pulp and cheeses were curdled with animal and vegetable coagulants. Slight differences were detected between some cheeses. However, the use of citrus by-products in the Payoya goat diets did not substantially affect the cheeses&rsquo physicochemical properties, olfactory attributes, or volatile profiles. Therefore, dried citrus pulp can be used as a substitute for cereal concentrates without affecting the distinct properties of these ripened raw goat milk cheeses. |
| Databáze: | OpenAIRE |
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