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Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk
| Content Provider | MDPI |
|---|---|
| Author | Jos, é Luis Guzmán Manuel, Delgado Pertíñez Pilar, Ruiz Pérez-Cacho Carmen, Avilés Ramírez Soldevilla, Hortensia Galán Polo, Oliva Polvillo Zarazaga, Luis Ángel |
| Copyright Year | 2020 |
| Description | 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’ 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. |
| Starting Page | 1420 |
| e-ISSN | 23048158 |
| DOI | 10.3390/foods9101420 |
| Journal | Foods |
| Issue Number | 10 |
| Volume Number | 9 |
| Language | English |
| Publisher | MDPI |
| Publisher Date | 2020-10-08 |
| Access Restriction | Open |
| Subject Keyword | Foods Agriculture and Animal Production Goat Cheese Odour Raw Milk Volatile Compounds |
| Content Type | Text |
| Resource Type | Article |
