Abstract:
The objective of this study was to evaluate the quality of milk and cheese and sensory analysis of cheese from goats that received a diet with different levels of sorghum silage in the diet. Twenty Anglonubian dairy goats were used, with an average age of 2 years, average live weight of 43.7 kg, distributed in a completely randomized design, with five replications. Moisture (P=0.001), total solids (P=0.001), fat (p=0.001), TDE (P=0.006) and protein (P=0.003) of goat cheese showed a significant difference due to the inclusion of silage from goat cheese. sorghum in the diet. The sensory attributes soft appearance (P<.0001), look (P<.0001), salty taste (P<.0001) and smooth texture (P=0.0430) showed a significant difference depending on the level of sorghum silage added to the diet. of goats. In the PC analysis, it is observed that three main components were needed to represent the variation of 64.84% of the data. PC 1 determined 29% of the data variation and was represented by the attributes with the highest averages: attractive aroma (5.87) and global acceptability (7.74). The inclusion of up to 45% of sorghum silage in the diet of goats increased milk and cheese fat, which favored high scores for the attributes of softness and global acceptance.
Keywords:
goat; curd cheese; sensory; texture; moisture