RT Journal Article
T1 Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk
A1 Guzmán Guerrero, José Luis
A1 Delgado Pertiñez, Manuel
A1 Galán Soldevilla, Hortensia
A1 Zarazaga Garcés, Luis Ángel
AB The increased use of concentrates to reduce pasture as a feed source in productive systemslike Payoya breed goat farms has made it necessary to decrease feeding costs. The inclusion ofagro-industry by-products such as dry orange pulp pellets in goat diets has been suggested as asustainable alternative to cereal-based concentrates. The aim of this work was to assess the influenceof diets including dry orange pulp pellets on the quality of cheeses traditionally made from Payoyabreed goat milk. We analysed the physicochemical characteristics, sensory properties and volatilecompound profiles of 18 artisanal cheeses made from raw Payoya milk. In this study, goats werefed with different concentrations of dry orange pulp; and cheeses were curdled with animal andvegetable coagulants. Slight differences were detected between some cheeses. However, the use ofcitrus by-products in the Payoya goat diets did not substantially affect the cheeses’ physicochemicalproperties, olfactory attributes, or volatile profiles. Therefore, dried citrus pulp can be used as asubstitute for cereal concentrates without affecting the distinct properties of these ripened raw goatmilk cheeses.
PB MDPI
SN 2304-8158
YR 2020
FD 2020-10
LK http://hdl.handle.net/10272/18924
UL http://hdl.handle.net/10272/18924
LA eng
NO Guzmán Guerrero, J. L., Delgado Pertíñez, M., Galán Soldevilla, H. ... Zarazaga Garcés, L. Á. (2020). Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk. Foods, 9(10), 1420. DOI: https://doi.org/10.3390/foods9101420
DS Repositorio Institucional de la Universidad de Huelva
RD 15 jun 2026