The impact of double-distilled glycerin supplementation on the quality of goat milk and cheese

Abstract

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.

Sensory analysis of goat cheese feed with sorghum silage levels in forage cactus based diets

“…Quantitative descriptive analysis (QDA) is a tool for measuring and optimizing the sensory attributes of different products (El-Shafei et al, 2020;Hadjimbei et al, 2020;Lima et al, 2021;Freire et al, 2022a). QDA qualifies the type and quantifies the intensity of sensory properties immediately after sensory stimulation (Stone & Sidel, 2004).…”