Sensory profile and physicochemical parameters of cheese from dairy goats fed vegetable oils in the semiarid region of Brazil

Abstract

The supplementation of vegetable oils in the diets of dairy goats may enhance to improve nutritional and sensory qualities of goat milk and cheese. Cheese was made from milk of crossbred Saanen×French Alpine goats fed diets containing 4% vegetable oils (faveleira oil, sesame oil or castor oil), and physicochemical parameters, texture profile, colour and fatty acids of the goat cheeses were analysed. The sensory attributes of the goat cheese were analysed using quantitative descriptive analyses. The cheeses exhibited similar physicochemical and sensory attributes (P≥0.05) regardless of the animals’ diets. For cheeses made from the milk of goats fed sesame oil, the hardness was lower, and the cheeses were softer than the control (P<0.05). Faveleira oil and sesame oil positively affected the fatty acid profile of the cheese. In general, the addition of different oils to the diets of dairy goats did not promote changes in the sensory quality of the cheese produced and can be used as a dietary supplement.