Physicochemical, nutritional, and sensory attributes of Minas frescal cheese from grazing cows fed a supplement containing different levels of babassu coconut (Orbignyaspeciosa)
2022
Lima Maciel, Dayana | Castillo Vargas, Julián Andrés | Mezzomo, Rafael | Sundfeld da Gama, Marco Antônio | Leite, Laudi Cunha | Rodrigues de Castro, Ícaro Rainyer | Sampaio Oliveira, Luis Rennan | Costa Farias, Maria Luiza | dos Santos Luz, Werbest Brenner | Alves, Kaliandra Souza
Alternative feeds can reduce milk production costs, but quality attributes of dairy products may also be affected. The physicochemical, sensory, and fatty acid (FA) profiles of Minas frescal cheese produced from grazing cows fed different levels of cracked babassu coconut (CBC) were investigated in the present study. Actual and adjusted cheese yields in kg cow⁻¹ d⁻¹ decreased as CBC levels increased in the supplement. Physicochemical composition was unaltered, whereas proportions of trans-11 18:1 and cis-9, trans-11 CLA linearly increased in cheese from cows fed increasing CBC levels. Conversely, the n-6:n-3 FA ratio showed a linear decreasing pattern. Yellow intensity decreased linearly, whereas a quadratic response was observed for aroma and appearance scores. In conclusion, feeding CBC to grazing cows induces beneficial changes in FA composition and other quality attributes of Minas frescal cheese, but cheese yield in kg cow⁻¹ d⁻¹ is strongly reduced, limiting the use of CBC in dairy cow diets.
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