Guzmán José Luis, Delgado Pertíñez Manuel, Galán Soldevilla Hortensia, Ruiz Pérez-Cacho Pilar, Polvillo Polo Oliva, Zarazaga Luis Ángel, Avilés Ramírez Carmen
Departamento de Ciencias Agroforestales, Escuela Técnica Superior de Ingeniería, Universidad de Huelva, "Campus de Excelencia Internacional Agroalimentario, ceiA3", Campus de la Rábida, Palos de la Frontera, 21819 Huelva, Spain.
Departamento de Ciencias Agroforestales, ETSIA, Universidad de Sevilla, 41013 Sevilla, Spain.
Foods. 2020 Oct 8;9(10):1420. doi: 10.3390/foods9101420.
The increased use of concentrates to reduce pasture as a feed source in productive systems like Payoya breed goat farms has made it necessary to decrease feeding costs. The inclusion of agro-industry by-products such as dry orange pulp pellets in goat diets has been suggested as a sustainable alternative to cereal-based concentrates. The aim of this work was to assess the influence of diets including dry orange pulp pellets on the quality of cheeses traditionally made from Payoya breed goat milk. We analysed the physicochemical characteristics, sensory properties and volatile compound profiles of 18 artisanal cheeses made from raw Payoya milk. In this study, goats were fed with different concentrations of dry orange pulp; and cheeses were curdled with animal and vegetable coagulants. Slight differences were detected between some cheeses. However, the use of citrus by-products in the Payoya goat diets did not substantially affect the cheeses' physicochemical properties, olfactory attributes, or volatile profiles. Therefore, dried citrus pulp can be used as a substitute for cereal concentrates without affecting the distinct properties of these ripened raw goat milk cheeses.
在像帕约亚品种山羊养殖场这样的生产系统中，为减少牧场作为饲料来源的使用量而增加了精饲料的使用，这使得降低饲养成本成为必要。有人建议在山羊日粮中添加诸如干橙皮颗粒等农产品加工业副产品，作为以谷物为基础的精饲料的可持续替代品。这项工作的目的是评估包含干橙皮颗粒的日粮对传统上用帕约亚品种山羊奶制作的奶酪质量的影响。我们分析了18种用帕约亚生奶制作的手工奶酪的理化特性、感官特性和挥发性化合物谱。在这项研究中，给山羊喂食不同浓度的干橙皮；奶酪用动物和植物凝乳剂凝结。在一些奶酪之间检测到了细微差异。然而，在帕约亚山羊日粮中使用柑橘类副产品并没有实质性地影响奶酪的理化性质、嗅觉特性或挥发性特征。因此，干柑橘皮可以用作谷物精饲料的替代品，而不会影响这些成熟的生山羊奶奶酪的独特特性。
