Abstract
Abstract The objective of this study was to evaluate the effects of replacing corn with bidistilled glycerin from the biodiesel industry on the physicochemical, microbiological, and sensory quality of milk and goat cheese. Twelve Saanen multiparous goats weighing 40 ± 6 kg and 30 ± 5 days of lactation were used. The physicochemical parameters analyzed were: fat (%), non-fat solids (%), protein (%), lactose (%), salts (%), relative density at 15/15 °C (gmL-1), index cryoscopic (°C), electrical conductivity (mScm-1), pH and acidity. The milk from each treatment was used to make the rennet cheese. The physicochemical variables: pH, lipids, ESD, and cheese yield had a significant effect (P < 0.05) for the increasing use of bidistilled glycerin in the goat feeding. The pH, acidity, EST, ESD, and yield variables presented linear regressive effect and lipids quadratic regressive effect. The softness sensory attribute had a significant effect (P < 0.05) for the increasing levels of bidistilled glycerin in the goat diet; the softness decreased as the glycerin level increased. Bi-distilled glycerin, when inserted in the diets of dairy goats at increasing levels, promotes a reduction in the lipid content of milk, consequently affecting the cheese yield and the sensory softness parameter.
Highlights
The increase in goat milk production and processing that has occurred in recente years is mainly due to new food trends (Barlowska et al, 2018)
During the adaptation and collection periods, daily offer and leftover food weighing were performed to calculate voluntary consumption and adjust the diet offered, in order to guarantee 10% leftovers based on a dry matter (DM)
The average for the fat percentage of the milk analyzed in this study was 2.17% below the recommended by the Brazilian Table of Composition of Feeding a (Universidade Estadual de Campinas, 2012), which establishes a minimum value of 3.8% for goat milk
Summary
The increase in goat milk production and processing that has occurred in recente years is mainly due to new food trends (Barlowska et al, 2018). There is a demand from the consumer to buy cheese made by traditional methods. The sensory qualities of cheese produced by traditional methods are differentiated from cheese produced on an industrial scale (Kuznicka & Łapinska, 2014). Consumers want products that have food quality and safety, sensory attractiveness and nutritional value (Linares et al, 2017). Products made from goat’s milk, for example fermented goat’s milk (Mituniewicz-Ma lek et al, 2019), goat’s milk yogurt (Beltran et al, 2018), goat’s cheese (Barlowska et al, 2018), meet consumer needs
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