Soft goats’ cheese enriched with polyunsaturated fatty acids by dietary supplementation: manufacture, physicochemical and sensory characterisation
2012
Thève, Mathilde | Beaucher, Eric | Camier, Benedicte | Maillard, Marie-Bernadette | Rousseau, Florence | Leboeuf-Schneider, Lara | Lepage, Emmanuel | Gaucheron, Frédéric | Lopez, Christelle
Modifying the lipid composition of milk and dairy products, to improvetheir nutritional properties, without negatively altering their technological, sensorialand functional qualities, constitutes a challenge for the dairy sector. This study wasperformed to increase the polyunsaturated fatty acids (PUFA) and decrease thesaturated fatty acids (SFA) content of goats’ milk, under real field conditions andproduction, by means of altering the animals diet. The effect of these changes werecharacterised during the manufacture of soft ripened cheese and assessing the impacton physicochemical and sensorial characteristics. Two groups of 30 crossbreedAlpine dairy goats were fed either a control diet or a diet supplemented with oilseedsproviding 50.4 g UFA.goat−1.day−1 or 69.6 g UFA.goat−1.day−1 which suppliedrespectively 1.4 and 2.4 % of alpha-linolenic acid (ALA). Supplementing the feedof dairy goats with PUFAwas shown to have beneficial effects on the FA compositionof goat’s milks and cheeses: (1) an increase in the content of ALA (18:3n-3; from0.78 to 1.78 g.100 g−1 of total FA) and rumenic acid (main CLA; from 0.75 to1.27 g.100 g−1 of total FA); (2) a decrease in the n-6/n-3 PUFA ratio (from 4.6 to 2)and the overall SFA content (from 66 to 60.4 g.100 g−1 of total FA). The correctedcheese yield was higher for the supplemented milks (16.3 %) in comparison to thecontrol milks (15.4 %). Both cheeses showed a similar evolution in the levels ofproteolysis and lipolysis with no flavour defects being detected. Cheese sensory
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Эту запись предоставил Institut national de la recherche agronomique