Physicochemical and sensory characterisation of ‘Molido’ fresh cheese from cows fed sorghum silage in small-scale dairy systems in the highlands of central Mexico
Carla Ivonne Ortega-González,
Angélica Espinoza-Ortega,
Laura Patricia Sánchez-Vega
et al.
Abstract:The diet of milking cows influences dairy products through the physicochemical and sensory characteristics of the milk produced. Sorghum silage has been proposed as an alternative forage for small-scale dairy systems in the highlands in the face of changing rain patterns and dry spells. Sorghum forage has tannins and other metabolites that could affect cheese composition and sensory characteristics for consumers. Fresh ‘Molido’ cheese made cows fed a diet with a forage base of 80% sorghum silage – 20% maize si… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.