Physicochemical and Sensory Characteristics of Processed Cheese Manufactured from the Milk of Goats Supplemented with Sunflower Seed or Sunflower Oil

摘要

Oilseed lipids are important sources of unsaturated lipids. Among oilseeds, sunflower, linseed and soybeans seed are used-both in farms and experimental work. Moreover, the improvement of unsaturated fatty acids and Conjugated Linoleic Acid (CLA) in milk products is important for human health. The aim of this work was to enhance the fatty acid profile of processed cheese by using milk from goats fed with different additives, namely sunflower seed or sunflower oil. Fifteen lactating goats, in early lactation, were distributed to three groups using complete randomized design for a three months experimental period. The treatments were: (1) control diet consisted of concentrate feed mixture: berseem clover (1:1 dry matter bases), (2) control+50 g/head/dsunflower seed and (3) control +20 mL/head/d sunflower oil. Milk of each treatment was pooled and used in processed cheese manufacturing by acidifying milk with diluted lactic acid until coagulation. Cheese samples were stored at 7°C for 3 months. Results showed that experimental additives increased (p<0.05) the total unsaturated fatty acids and CLA in the processed cheese. All additives decreased (p>0.05) the total saturated fatty acids and increased (p<0.05) the polyunsaturated fatty acids contentsof the processed cheese fat. Processed cheese color, flavors and physical properties, such as oil separation melting index and penetrometer reading were not significantly affected (p>0.05) by the experimental additives. It may be concluded that sunflowerseed or sunflower oil addition to lactating goat rations increased the nutritive value of processed cheese.