Abstract
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.
Highlights
The demanding European legislation on food quality and security issues and the increase of practices aiming to obtain growing dairy yields per farm led to the intensification of production and the decline of grazing livestock systems [1]
The three experimental diets were the following: control (C; n = 14), with a commercial concentrate and alfalfa hay as forage; diet 1 (DOP40; n = 16) based on C but with 40% of the cereals in the concentrate substituted with dried orange pulp (DOP); and diet 2 (DOP80; n = 14), based on C, but with 80% of the cereals in the concentrate substituted with DOP
Cheeses from goats fed with a diet based on DOP pellets had higher average pH and salt levels, and lower fat content than the cheeses from goats fed with the control diet
Summary
The demanding European legislation on food quality and security issues and the increase of practices aiming to obtain growing dairy yields per farm led to the intensification of production and the decline of grazing livestock systems [1]. This dairy intensification has led to an increase in the use of concentrates and reducing or eliminating pasture, as in Payoya breed farms [2]. The cheese from Payoya goats milk is an artisanal product made of raw milk, usually curded with animal rennet without using starter cultures. Slightly unctuous and its paste is compact and greasy with small eyes irregularly distributed [6]
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