New Insight into the Quality Traits of Milk and Cheese from Teramana Goats, a Native Italian Breed

Simple Summary Enhancement strategies for native goat breeds are essential for sustainable production. In the present study, milk and cheese derived from the Teramana goat, a native bread of the Abruzzo region, were analysed and compared with those of the intensive Saanen breed. The outcomes showed that the milk and cheese of the Teramana were richer in some fatty acids, mainly linoleic acid. A low concentration of compounds such as ketones and esters, and a higher concentration of carboxylic acids found in Teramana cheeses improve the cheese's oxidative stability during ripening. The variations in volatile profile, lipolytic action and technological characteristics were confirmed by sensory analyses. Our findings open new prospects for the valorisation and preservation of the Teramana goat. The preservation and enhancement of native breeds is a central issue to initiate new breeding policies, which are sustainable and adapted to climate changes. The aim of this study was the characterisation of the qualitative traits of milk and cheese obtained from Teramana goats compared with Saanen goats reared in the same breeding facilities or environment. The research involved 41 Teramana goats and 40 Saanen goats. The milk of each group was collected and used to produce cheese, which was analysed fresh and after 30 and 60 days of ripening. Cheese samples were subjected to evaluations of the physical parameters, including colour and the TPA test, in addition to chemical evaluations that were focused on the determination of total lipids, fatty acids composition, volatile profile and proteolysis. The results showed the Teramana goat to be rich in fat, characterised by a significant increase in conjugates of linoleic acid (CLA), which are attributed to important health benefits. The analysis of volatile compounds showed more oxidative stability of Teramana goats' cheeses during the ripening. The results from sensory analyses indicated an improved hardness and yellowness, which could be accompanied by an improvement in customer acceptance. In conclusion, our study shows interesting results regarding the milk and cheese from the Teramana goat, as well as a positive evaluation by consumers, findings that encourage the importance of promoting native breeds.

Automated summary

In this study, milk and cheese from the native Teramana goat breed were analysed and compared with those from the intensive Saanen breed. The Teramana breed showed higher levels of certain fatty acids, especially linoleic acid, in its milk and cheese. The Teramana cheeses also exhibited better oxidative stability during ripening due to lower levels of ketones and esters and higher levels of carboxylic acids. These findings highlight the importance of preserving and promoting native goat breeds.