Dietary supplementation of Saanen goats with dried licorice root modifies chemical and textural properties of dairy products

摘要

The aim of the present study was to evaluate theeffect of dietary integration with dried licorice rooton the chemical-nutritional qualities of goat milk andcheeses. The study was conducted for 60 d, duringwhich 30 Saanen goats were divided into 2 groups:a control group (CG) that received a standard dietand an experimental group (LG+) whose diet wassupplemented with licorice. At the end of the study,milk samples were collected to determine chemicalnutritionalcompositions and fatty acid (FA) profiles.Cheeses produced with CG and LG+ bulk milk wereanalyzed for chemical-physical parameters after 3 (T3)and 30 (T30) d of ripening. A different FA profile and asignificant increase in protein and casein were observedin LG+ milk samples compared with CG milk. Regardingcheeses, an increase of proteins and fat was foundin LG+ cheeses, which also were harder, more elastic,and more gummy than the CG samples after both 3and 30 d of ripening. A different protein profile wasdetected in the 2 groups without significant variationsin casein fractions (αS2-casein and β-casein) during ripening.Moreover, greater oxidative stability was foundin LG+ cheeses at both T3 and T30. Different familiesof volatile compounds were detected in T30 cheesesobtained from both groups. A significant reduction ofoctanoic acid and an increase in nonanal and ketoneswere found in LG+ T3 cheeses, whereas the LG+ T30cheeses were characterized by a significant decrease ofhexanoic acid an increase of 3-methyl-1-butanol andacetoin. We concluded that it is possible to assert thatdietary integration with dried licorice root modifiedchemical and technological properties of goat cheeses,reducing lipid oxidation during ripening and inducingchanges in texture that could improve consumer acceptability,although further studies are needed fromthis point of view.