Characterisation of landrace ‘criollo’ maize silage from the highlands of Mexico in terms of starch content

Velarde-Guillén, José; Sainz-Ramírez, Aurora; Celis-Alvarez, Maria Danaee; Jordán, Carlos Manuel Arriaga; Martínez‐García, Carlos Galdino

doi:10.1007/s11250-022-03298-1

Cited by 2 publications

References 44 publications

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Physicochemical and sensory characterisation of ‘Molido’ fresh cheese from cows fed sorghum silage in small-scale dairy systems in the highlands of central Mexico

Ortega-González,

Espinoza-Ortega,

Sánchez-Vega

et al. 2023

Preprint

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The diet of milking cows influences dairy products through the physicochemical and sensory characteristics of the milk produced. Sorghum silage has been proposed as an alternative forage for small-scale dairy systems in the highlands in the face of changing rain patterns and dry spells. Sorghum forage has tannins and other metabolites that could affect cheese composition and sensory characteristics for consumers. Fresh ‘Molido’ cheese made cows fed a diet with a forage base of 80% sorghum silage – 20% maize silage on a DM basis (treatment SgSLG) compared to the conventional forage base of 100% maize silage (treatment MzSLG). Chemical composition was analysed by analysis of variance on a completely randomised design, and a sensory assessment by a 1 to 5 point hedonic scale analysed by the Kruskal-Wallis non parametric test, and overall preference analysed by a Xi-square test. There were significant differences between cheeses (P < 0.05) for fat, protein and ash contents. In the sensory assessment, significant differences (P < 05) were for flavour, texture in mouth, and aroma persistence with higher score for MzSLG cheese. However, in overall preference, SgSLG cheese was significantly preferred (P < 0.05) over MzSLG cheese. The overall preference for cheese made from milk of cows fed a forage base of sorghum silage, represents an alternative to small-scale dairy farmers whose milk is for artisan ‘Molido’ fresh cheese production.

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Physicochemical and sensory characterisation of ‘Molido’ fresh cheese from cows fed sorghum silage in small-scale dairy systems in the highlands of central Mexico

Ortega-González,

Espinoza-Ortega,

Sánchez-Vega

et al. 2023

Preprint

Self Cite

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A Preliminary Study of the Effects of Gaseous Ozone on the Microbiological and Chemical Characteristics of Whole-Plant Corn Silage

Koakoski,

Bordin,

Cavallini

et al. 2024

Fermentation

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This study investigated the effect of gaseous ozone (O3) on the chemical and microbiological properties of whole-plant corn silage. Conducted on a commercial dairy farm in Brazil, maize was ensiled in experimental bag silos and treated with varying levels of O3 (0%, 1.25%, 3.12%, 4.15%, and 6.25%). The findings revealed minimal nutrient losses in starch, non-fiber carbohydrates, crude protein, and total digestible nutrients compared to untreated fresh maize. O3-treated silages exhibited increased levels of ash, ether extract, calcium, and phosphorus. Notably, the application of 3.12% to 4.15% O3 improved microbiological characteristics, significantly reducing mold and yeast populations, which are common issues in farm-produced silage. This study demonstrated that gaseous ozone is a promising additive for enhancing the microbiological quality of corn silage, offering an effective alternative to traditional chemical preservatives.

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Characterisation of landrace ‘criollo’ maize silage from the highlands of Mexico in terms of starch content

Cited by 2 publications

References 44 publications

Physicochemical and sensory characterisation of ‘Molido’ fresh cheese from cows fed sorghum silage in small-scale dairy systems in the highlands of central Mexico

Physicochemical and sensory characterisation of ‘Molido’ fresh cheese from cows fed sorghum silage in small-scale dairy systems in the highlands of central Mexico

A Preliminary Study of the Effects of Gaseous Ozone on the Microbiological and Chemical Characteristics of Whole-Plant Corn Silage

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