Alternatives for improving physical, chemical, and sensory characteristics of goat cheeses: The use of arid-land forages in the diet

Journal of Dairy Science

Volumn 90, Issue 5, 2007, Pages 2181-2188

  Alvarez S ^a   Fresno, M ^a   Mendez P ^a   Castro, N ^b   Fernandez J R ^c   Sanz Sampelayo, M R ^c  

^a INSTITUTO CANARIO DE INVESTIGACIONES AGRARIAS   (Spain)

^b UNIVERSITY OF LAS PALMAS DE GRAN CANARIA   (Spain)

^c CSIC   (Spain)

Author keywords

Chemical composition; Fiber to concentrate ratio; Goat's milk and cheese; Sensory property

Indexed keywords

CAPRA HIRCUS;

EID: 35748943178     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2006-506     Document Type: Article

References (43)

1. Bas, P., H. Archimède, A. Rouzeau, and D. Sauvant. 1998. Influence of forage type and concentrate proportion, given to dry goats, on the duodenal microbial fatty acid composition. Cahiers Options Méditerranéennes 52:111-114.
2. Beródier, F., P. Lavanchy, M. Zannoni, J. Cassais, L. Herrero, and C. Adamo. 1996. Guía para la evaluación olfato-gustativa de los quesos de pasta dura o semidura. AIR Project 2039. AIR, Poligny, France.
3. Boletin Oficial Estado. 1996. Reglamento de la denominación de Origen Queso Majorera y de su Consejo Regulador. Boletin Oficial Estado 223:27883-27890.
4. Buchin, S., B. Martin, D. Dupont, A. Bornard, and C. Achilleos. 1999. Influence of the composition of Alpine highland pasture on the chemical, rheological and sensory properties of cheese. J. Dairy Res. 66:579-588.
5. Bugaud, C., S. Buchin, J. B. Coulon, A. Hauwuy, and D. Dupont. 2001. Influence of the nature of alpine pastures on plasmin activity, fatty acid and volatile compound composition of milk. Lait 81:401-414.
6. Chilliard, T. 1982. Variations physiologiques des activités lipasiques et de la liopolyse spontanée s les laits de vache, de chèvre et de femme: Revue bibliographique. Lait 62:1-31, 126-154.
7. Chilliard, Y., A. Ferlay, J. Rouel, and G. Lamberet. 2003. A review of nutritional and physiological factors affecting goat milk lipid synthesis and lipolysis. J. Dairy Sci. 86:1751-1770.
8. Delacroix-Buchet, A., and G. Lamberet. 2000. Sensorial properties and typicity of goat dairy products. Pages 559-563 in Proc. 7th Int. Conf. on Goats. Int. Goat Association, Tours, France.
9. Dils, R. R. 1986. Comparative aspects of milk fat synthesis. J. Dairy Sci. 69:404-410.
10. Economides, S., E. Georghiades, A. Koumas, and M. Hadjipanayotou. 1989. The effect of cereal processing on the lactating performance of Chios sheep and Damascus goats and the pre-weaning growth of their offspring. Anim. Feed Sci. Technol. 26:93-104.
11. Engel, E., S. Nicklaus, A. Garem, C. Septier, C. Salles, and J. L. Le Quéré. 2000. Taste active compounds in a goat cheese watersoluble extract. 1. Development and sensory validation of a model water-soluble extract. J. Agrie. Food Chem. 48:4252-4259.
12. Fontecha, J., C. Peláez, M. Juárez, T. Requena, C. Gómez, and M. Ramos. 1990. Biochemical and microbiological characteristics of artisanal hard goat's cheese. J. Dairy Sci. 73:1150-1157.
13. Grappin, R., and J. B. Coulon. 1996. Terroir, lait et fromage: Élements de réflexion. Pages 21-28 in Proc. 3rd Rencontres Recherches Ruminants, Paris, France. INRA, Paris, France.
14. Gutiérrez, C., J. L. Rodríguez, and A. Fernández. 1999. Situación sanitaria de la Agrupación Caprina Canaria. Ovis 62:75-83.
15. Ha, J. K., and R. C. Lindsay. 1993. Release of volatile branched-chain and other fatty acids from ruminal milk fats by various lipases. J. Dairy Sci. 76:677-690.
16. Haenlein, G. F. W. 2004. Goat milk in human nutrition. Small Rumin. Res. 51:155-163.
17. IDF (International Dairy Federation). 1982. Cheese and processed cheese - Total solids content (reference method). Standard FILIDF 4A. International Dairy Federation, Brussels, Belgium.
18. IDF (International Dairy Federation). 1991. Milk and milk products. Fat content. General guidance on the use of butyrometric methods. Standard FIL-IDF 52. International Dairy Federation, Brussels, Belgium.
19. IDF (International Dairy Federation). 1993. Milk nitrogen content. Standard FIL-IDF 220B. International Dairy Federation, Brussels, Belgium.
20. INRA (Institut National de la Recherche Agronomique). 1990. Alimentación de bovinos, ovinos, y caprinos. Mundi-Prensa, Madrid, Spain.
21. IRANOR (Instituto Nacional de Racionalizatión y Normalization). 1979. UNE 87-004; Análisis sensorial. Guía para la instalación de una sala de cata. IRANOR, Madrid, Spain.
22. Lavanchy, P., J. Mège, F. Pérez Elortondo, L. Bivar, M. Scintu, P. Torre, P. Barcenas, and S. Loygorri. 1999. Guía para la evaluación sensorial de la textura de quesos de pasta dura o semidura de leche de oveja. COST 95, EUR 18829. European Communities, Brussels, Belgium.
23. Lemieux, L., and R. L. Simard. 1994. Astringency, a textural defect in dairy products. Lait 74:217-240.
24. Le Queré, J. L., A. Pierre, A. Riaublanc, and D. Demaizieres. 1998. Characterization of aroma compounds in the volatile fraction of soft goat cheese during ripening. Lait 3:279-290.
25. Letorneau, P., N. Bossis, J. Cherbonnier, C. Fouilland, M. Guillon, F. Jenot, A. Lauret, B. Poupin, and A. Reveau. 2000. Dossier: Les taux du lait de chèvre et leurs variations. L'Éleveur de Chèvres 7:1-7.
26. Martin, B., and J. B. Coulon. 1995. Facteurs de production du lait et caractéristiques des fromages. II. Influence des caractéristiques des laits de troupeaux et des pratiques fromagères sur les caractéristiques du Reblochon de Savoie fermier. Lait 75:133-149.
27. Martín-Hernández, M. C., M. Juárez, and M. Ramos. 1992. Biochemical characteristics of three types of goat cheese. J. Dairy Sci. 75:1747-1752.
28. McGuire, M. A., and M. K. McGuire. 2000. Conjugated linoleic acid (CLA): A ruminant fatty acid with beneficial effects on human health. Proc. Am. Soc. Anim. Sci. Annu. Mtg. 1999. Available: http//www.asas.org/jas/symposia/ proceedings/0938 Accessed July 15, 2006.
29. Meilgaard, M., G. Civille, and B. Carr. 1991. Selection and training of panel members. Pages 174-176 in Sensory Evaluation Techniques. 2nd ed. CRC Press, Boca Raton, FL.
30. Morand-Fehr, P., and D. Sauvant. 1980. Composition and yield of goat milk as affected by nutritional manipulation. J. Dairy Sci. 63:1671-1680.
31. Morand-Fehr, P., M. R. Sanz Sampelayo, Y. V. Fedele, Y. Le Frileux, M. Eknaes, P. H. Schmidely, S. Giger Reverdin, P. Bas, R. Rubino, O. Havrevoll, and D. Sauvant. 2000. Effects of feeding on the quality of goats milk and cheeses. Pages 53-58 in Proc. 7th Int. Conf. on Goats. International Goat Association, Poitiers, France.
32. Muir, D. D., J. M. Banks, and E. A. Hunter. 1997. A comparison of the flavour and texture of Cheddar cheese of factory or farmhouse rigin. Int. Dairy J. 7:479-485.
33. Parodi, P. W. 1999. Conjugated linoleic acid and other anticarcinogenic agents of bovine milk fat. J. Dairy Sci. 82:1339-1349.
34. Pirisi, A., G. Piredda, M. F. Scintu, and N. Fois. 2001. Effect of feeding diets on quality characteristics of milk and cheese produced from Sarda dairy ewes. Options Méditerranéennes A 46:115-119.
35. Rook, J. A. 1976. Nutritional influence on milk quality. Pages 216-232 in Principles of Cattle Production. 1st ed. H. Swan and W. H. Broster, ed. Butterworths, London, UK.
36. Sanz Sampelayo, M. R., L. Pérez, J. Boza, and L. Amigo. 1998. Forage of different physical forms in the diets of lactating Granadina goats: Nutrient digestibility and milk production and composition. J. Dairy Sci. 81:492-498.
37. Sukhija, P. S., and D. L. Palmquist. 1988. Rapid method for determination of total fatty acid content and composition of feedstuffs and feces. J. Agrie. Food Chem. 36:1202-1206.
38. Suriyaphan, O., M. Drake, X. Chen, and K. Cadwallader. 2001. Characteristic aroma components of British farmhouse Cheddar cheese. J. Agric. Food Chem. 49:1382-1387.
39. Verdier-Metz, I., J. B. Coulon, P. Pradel, C. Viallon, H. Albouy, and J. L. Berdagué. 2000. Effect of the botanical composition of hay and casein genetic variants on the chemical and sensory characteristics of ripened Saint-Nectaire type cheeses. Lait 80:361-370.
40. Verdier-Metz, I., J. B. Coulon, P. Pradel, C. Viallon, and J. L. Berdagué. 1998. Effect of forage conservation (hay or silage) and cow breed on the coagulation properties of milks and on the characteristics of ripened cheeses. J. Dairy Res. 65:9-21.
41. Verdier-Metz, I., P. Pradel, and J. B. Coulon. 2002. Influence of the forage type and conservation on the cheese sensory properties. Pages 606-607 in Multi-function Grasslands: Quality Forages, Animal Products and Landscapes. Vol. 7. J. L. Durand, J. C. Emile, C. Huygue, and G. Lemaire, ed. European Grassland Federation, Poitiers, France.
42. Vermorel, M. 1990. Nutrición energética. Pages 55-69 in Alimentación de Bovinos, Ovinos y Caprinos. Mundi-Prensa, Madrid, Spain.
43. Williams, C. M. 2000. Dietary fatty acids and human health. Ann. Zootech. 49:165-180.