Influence of diet and rennet on the composition of goats’ milk and cheese

Abstract

Dry matter, protein, fat, pH, mineral (Na, K, Ca and Mg) and trace elements (Fe, Cu, Zn and Se) concentrations were determined in samples of goats' milk and in fresh, semi-hard and hard cheeses to study the effect of the goats' diet and the type of rennet used for the cheese processing of the Palmero Protected Designation of Origin cheeses. Two groups of 20 Palmero goats were fed 2 different diets: a Palmero diet (PD supplied by native forages adapted to subhumid areas, which had a high ratio of long fibre to concentrates (65:35), and an actual diet (AD), the most commonly used by goat farmers, with a low ratio of long fibre to concentrates (35:65). In general, the cheese samples from goats fed with PD had higher mean Ca, Zn, Cu and Se concentrations than the samples obtained from AD fed goats. The diet exhibited a greater influence on the chemical composition of the cheeses than the rennet used in their production. Applying a stepwise linear discriminant analysis a complete percentage of correct classifications of the three types of cheeses according to the diet of the goats was observed.

Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk

“…Finally, there was a rennet × feeding interaction effect for all the parameters studied ( p < 0.05, Table 2 ). Compared to other studies, we found slightly lower values than other Spanish goat milk cheeses [ 11 , 28 , 29 , 30 , 31 , 32 , 33 , 34 ].…”

“…In addition, we found that both rennet type and diet had an influence on the chemical composition of the cheeses. However, other authors [ 32 ] found that diet had a greater effect on physicochemical parameters than rennet.…”

Physicochemical and Sensory Properties of Mihalic Cheese

“…In addition, K, Mg, and Ca concentrations were affected by the season, production method, and brining time of cheese. [50−52] Iron (Fe) concentrations of Mihalic cheese samples were in agreement with findings of Baquero et al [53] who showed that Fe concentration was between 1.28 and 1.31 mg/100 g for hard goat cheese, depending on the cheese technology, diet, and rennet composition. Concentration ranges of Mg in Mihalic cheese were consistent with those of Korenovská and Suhaj [54] who found that Emmental and Edam cheese had Mg content between 17.6 and 47.3 mg/100 g originating from United Kingdom.…”

Quality and antioxidant potential of goat's milk paneer prepared from different citrus juices and its whey

“…Goat's milk cheese is usually prepared using specific starter cultures (such as MO-1, LHB02 from Chr. Hansen, Denmark: Tabla et al, 2018) and rennet (50% chymosin and 50% pepsin: Baquero et al , 2011) and it is these that are usually responsible for the release of bioactive peptides during production as well as during ripening. Therefore, the antioxidant potential of cheese would be different from paneer because paneer does not contain such kind of starter cultures and rennet.…”