Main content area

Fatty acid, volatile and sensory profiles of milk and cheese from goats raised on native semiarid pasture or in confinement

Sant’Ana, Amanda M.S., Bessa, Rui J.B., Alves, Susana P., Medeiros, Ariosvaldo N., Costa, Roberto G., de Sousa, Yasmim R.F., Bezerril, Fabrícia F., Malveira Batista, Ana S., Madruga, Marta Suely, Queiroga, Rita C.R.E.
International dairy journal 2019 v.91 pp. 147-154
alpha-terpineol, beta-caryophyllene, butter, cheeses, conjugated linoleic acid, flavor, goats, grazing, milk, odors, oleic acid, pastures, semiarid zones, sensory evaluation, stearic acid, Brazil
The fatty acid (FA), volatile and sensory profiles of cheese and milk, obtained from goats grazing native pastures (PS) of semiarid region of Brazil or kept under confinement (CS), were evaluated. Milk and cheese from native pasture-fed animals contained higher amounts of oleic acid, stearic acid, total polyunsaturated, cis-monounsaturated and trans FA, and lower amounts of medium chain FA, total saturated FA and rumenic acid compared with milk and cheese from confined goats. Two terpenes (α-terpineol and β-caryophyllene) were exclusively detected in PS milk and cheese. Milk from the PS group presented higher intensity for herbaceous flavour and lower butter aroma, butter flavour and residual persistence compared with CS milk. Both PS cheese and milk presented higher overall acceptability compared with CS counterparts.