Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin

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.

Towards a Sustainable Reproduction Management of Dairy Sheep: Glycerol-Based Formulations as Alternative to eCG in Milked Ewes Mated at the End of Anoestrus Period

“…The presence of glycerol in milk could affect some physical and chemical characteristic [ 50 ]. Goats orally treated at increasing levels with bi-distilled glycerol [ 51 ] showed that glucogenic treatment could affect cheese softness. When the treatment is made on few animals (individual cows in the post-partum period) the quantity of glycerol on bulk milk can be negligible.…”

Sensory profile of fermented milk drink with yellow mombin (Spondiasmobin L.) and the addition of (Crotonblanchetianus Baill) essential oil

“…For the analysis of Salmonella sp. the procedure was as follows: a pre-enrichment of the samples with lactose broth and incubation at 42 ± 2 °C for 24 hr was carried out, and then a selective enrichment with Tetrionate and Selenite cystine broth followed by incubation in xylose lysine deoxycholate Agar and Enteric Agar was performed (Lima et al, 2020).…”

“…It looks for foods with functional properties, changing their eating habits, selecting low fat, sugar, salt, cholesterol, and low chemical additives. Because of this, food industries that are committed to health promotion and disease prevention have developed technologies for the production of functional and safe food for consumption (Baldissera et al, 2011;Ribeiro et al, 2013;Lima et al, 2020).…”

Glycerin diet affects the size of the fat globule and the fatty acid profile of goat's milk

“…In a research carried out with dairy goats using in their feed the addition of four increasing levels of glycerin (0, 6, 12 and 18%), it was observed that the physicochemical characteristics of the milk did not show any significant difference (p > 0.05) with except for fat, which showed low concentration at levels of 12 and 18%. Thus, we used the same animals in a separate experiment to analyze the 15% level of glycerin addition (Lima et al, 2021). Studies carried out on bovine milk have reported that the amount of single FAs trend to change based on the dimensions of the secreted milk fat globules (MFGs) (Martini et al, 2006).…”