Journal
JOURNAL OF DAIRY SCIENCE
Volume 104, Issue 2, Pages 1445-1453Publisher
ELSEVIER SCIENCE INC
DOI: 10.3168/jds.2020-18805
Keywords
biodiversity; goat milk; linseed; fatty acid; Padraccio cheese; sensory analysis; autochthonous goat
Funding
- Rural Development Programme 2014-2020 (Basilicata Region, Potenza, Italy)
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The study demonstrated that supplementing goat diet with linseed and oregano positively affected the fatty acid profile and sensory properties of Padraccio cheese, particularly showing significant improvements in color, flavor, texture, and overall liking.
The study aimed to evaluate the effects of linseed and oregano supplementation to the diet of goats on fatty acid profile and sensory properties of Padraccio, a typical cheese produced during spring through summer in the Basilicata region (southern Italy). Extruded linseed and dried oregano inflorescences were integrated in the pelleted concentrate supplementation (500 g/head per day) in 21 grazing goats that were randomly assigned, 7 per group, to the following experimental treatments: concentrate, concentrate with addition of linseed, and concentrate with addition of linseed and oregano. Pooled milk from each group was used in cheese-making. From a nutritional perspective, integration of extruded linseed in the goat diet improved the fatty acid profile of Padraccio cheese. Moreover, the cheese from this group evidenced the highest scoring on color, flavor, texture, and overall liking.
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