African Journal of Dairy Farming and Milk Production

African Journal of Dairy Farming and Milk Production ISSN: 2375-1258 Vol. 3 (1), pp. 120-125, January, 2015. © International Scholars Journals

Full Length Research Paper

An evaluation of the physicochemical, microbiological and sensory properties of goat cheese

Celso Peres¹, Luiz André Tacito² and Pedro Luciano Rodrigo²

¹EMBRAPA Caprinos e Ovinos – CNPC/Ceará.

²Centro de Ciências Humanas Sociais e Agrárias, Bananeiras - PB /Campus III, CEP:58.220-000. ³Centro de Tecnologia, João Pessoa - PB /Campus I, CEP:5859-970.

*Corresponding author. E-mail: [email protected].

Accepted 13 December, 2015

Abstract

By-products of industrial processes nutritionally rich as castor meal have been used as an energy source in feed for goats in order to increase the lipid characteristics of milk and dairy products. The present study was conducted to evaluate the physicochemical, microbiological and sensory properties of goat cheese "Coalho Type" made from milk of goats submitted to diets with increasing levels (33, 67 and 100%) of detoxified castor meal, replacing soybean meal. The cheeses produced showed no changes in sensory attributes (P>0.05). However, the diet with different levels of detoxified castor meal promoted an increase in the levels of unsaturated fatty acids in milk and cheese, especially the C6:0; C10:0; C14:0; C16:0; C18:1 and C18:3 profile, whereas reduced contents of saturated fatty acids were observed (P<0.05). The results suggest detoxified castor meal as a promising alternative for use in the diet of dairy goats in total replacement of soybean meal.

Key words: By-product, goat milk products, Ricinus communis.