The effect of cereal processing on the lactation performance of Chios sheep and Damascus goats and the pre-weaning growth of their offspring

Economides, S.; Georghiades, E.; Koumas, A.; Hadjipanayiotou, M.

doi:10.1016/0377-8401(89)90009-6

Cited by 12 publications

(1 citation statement)

References 17 publications

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“…It is empirically accepted that the type of pasture influences the chemical composition and sensory prop-erties of cheese (Verdier-Metz et al, 1998;Bugaud et al, 2001). However, a reduction in the proportion of forage in the diet can induce a decrease in the milk fat content (Morand-Fehr and Sauvant, 1980;Economides et al, 1989).…”

Section: Introductionmentioning

confidence: 99%

Alternatives for Improving Physical, Chemical, and Sensory Characteristics of Goat Cheeses: The Use of Arid-Land Forages in the Diet

Álvarez¹,

Fresno²,

Méndez³

et al. 2007

Journal of Dairy Science

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To establish the effect of an alternative diet on the quality of Majorero cheese, the basic physicochemical parameters, fatty acid profile, and sensory characteristics were studied. Two groups of 20 Majorero goats were fed 2 different diets: a forage diet (DF), which had a high ratio of long fiber to concentrates (65:35), and a concentrate diet (DC), with a low ratio of long fiber to concentrates (35:65). The DF dietary fiber was supplied by native forages adapted to arid land. A total of 42 Majorero goat cheeses were used for this study: 21 in the DF group and 21 in the DC group. Seven cheeses from each group were tested after 2, 15, and 60 d of ripening. The milk produced by goats fed the DF diet had a higher fat concentration. No significant differences were observed in the milk fatty acid profile. The diet affected the chemical composition of the cheese in pH and fat content, and fat was significantly higher in cheeses made from DF milk than those from DC milk. Dietary characteristics had important effects on the medium-chain fatty acid composition (C6 to C14) of the cheese fat, giving DF cheeses the specific goat's milk flavor that is sought after for this type of cheese. The fatty acid composition (%) differed substantially among different ripening times. The DF cheeses were more appreciated by the panelists, as they had a greater variety of odors and flavors than the DC cheeses. The DF hard cheeses were described as having vegetable and fruity tones as well as tones of hay and dried fruit.

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