The objective of this study was to evaluate the production, fat and fatty acids of milk as well as the diameter, classification and quantity of the milk fat globules (MFG) of goats consuming a diet with 15% of crude glycerin. Twelve multiparous Saanen goats weighing 40 ± 6 kg and 90 ± 5 days of lactation were used. The experimental design was completely randomized with two treatments (0 and 15% inclusion of glycerin). In this way, each milk sample is classified according to the percentage of milk fat globules that were included in these three size categories. For the variables milk production, fat, diameter, medium and large fat globules and amount of globules showed a significant effect of the inclusion of glycerin in the diet (p < 0.05). Fifteen fatty acids were found, mostly saturated. For caprylic, palmitic, and linoleic fatty acids, there was no significant influence of the inclusion of glycerin (p > 0.05). Can recommend the use of 15% double-distilled glycerin in the feeding of lactating goats increased milk production, the amount of fat, increased the size of the milk fat globule. Regarding the saturated and polyunsaturated fatty acids, they kept the level of 15% of glycerin.

The objective of this study was to evaluate the effects of replacing corn by double-distilled glycerin, a co-product of the biodiesel industry, on goat curd cheese in terms of physical-chemical, microbiological and sensory aspects. Twelve multiparas Saanen goats weighing 47.07 ± 2.41 kg and at 90 ± 5 days of lactation. The experimental design was completely randomized with two treatments (0 and 15% inclusion of glycerin). The physicochemical parameters analyzed were: fat (%), non-fat solids (%), protein (%), lactose (%), salts (%), relative density at 15/15 °C (gmL-1), index cryoscopic (°C), electrical conductivity (mScm-1), pH and acidity. The milk from each treatment was used to make the rennet cheese. The fat had a significant effect (P < 0.05) with inclusion of glycerin in the diet. The physicochemical characteristics of the cheese were influenced (P < 0.05) by feeding up to 15% of glycerin. Regarding sensory attributes, only firmness was influenced (P < 0.05) by the inclusion of glycerin in the diet of dairy goats. Bidistilled glycerin, when inserted in the diet of dairy goats at a level of 15%, causes a reduction in the lipid content of milk and cheese, consequently affecting the cheese yield, and the parameter of firmness in the sensory of the evaluated cheeses.

PurposeThis study aims to assess the influence of partial and simultaneous substitution of fat and sodium by hydrolyzed collagen and mix of herbs (MH) in chicken hamburgers, on the physical properties and proximal composition.Design/methodology/approachFive formulations were developed: (1) HCON–without adding collagen and MH; (2) C25M25–adding 25% of collagen and 25% of MH; (3) C25M50–adding 25% of collagen and 50% of MH; (4) C50M25–adding 50% of collagen and 25% of MH and (5) C50M50–adding 50% of collagen and 50% of MH. Chicken hamburgers were analyzed by proximal composition, sodium content, collagen and color analysis. The influence of treatments on texture profile, cooking performance and lipid oxidation of chicken hamburger was also investigated.FindingsThere was reduction in lipid and sodium for modified formulations compared with the HCON. There was great influence for some parameters, such as luminosity, cooking performance and texture profile. The formulation C50M50 showed the best cooking performance when compared to the others.Originality/valueThe formulation adding 50% of collagen and 50% of MH showed the highest yield and water retention (WR), with the least reduction in diameter and shrinkage, as well as presenting the best indexes of the texture profile and the lowest oxidation index, being recommended as the best combination of fat and sodium replacement.