Next Article in Journal
A Comparison Study of Quality Attributes of Ground Beef and Veal Patties and Thermal Inactivation of Escherichia coli O157:H7 after Double Pan-Broiling Under Dynamic Conditions
Next Article in Special Issue
Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems
Previous Article in Journal
Lutein Esterification in Wheat Flour Increases the Carotenoid Retention and Is Induced by Storage Temperatures
Previous Article in Special Issue
Campylobacter in Broiler Chicken and Broiler Meat in Sri Lanka: Influence of Semi-Automated vs. Wet Market Processing on Campylobacter Contamination of Broiler Neck Skin Samples
Open AccessFeature PaperArticle

Milk Technological Properties as Affected by Including Artichoke By-Products Silages in the Diet of Dairy Goats

AgroFood Techonology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Ctra. Beniel km 3,2, 03312 Orihuela, Spain
Author to whom correspondence should be addressed.
Foods 2017, 6(12), 112;
Received: 30 October 2017 / Revised: 17 November 2017 / Accepted: 12 December 2017 / Published: 18 December 2017
(This article belongs to the Special Issue Foods of Animal Origin)
Traditional farming practices include the use of local agricultural by-products in the diet of ruminants. Artichoke harvesting and transformation yield high amounts of by-products that, if properly used, may reduce farming costs and the environmental impact of farming. The present study tests the inclusion of silages from artichoke by-products (plant and outer bracts) in the diet of dairy goats (0%, 12.5% and 25% inclusion) on the technological and sensory properties of milk during a five-month study. Milk composition, color, stability, coagulation and fermentation properties remained unaffected by diet changes. Panelists were not able to differentiate among yogurts obtained from those milks by discriminant triangular sensory tests. Silages of artichoke by-products can be included in isoproteic and isoenergetic diets for dairy goats, up to a 25% (feed dry matter), without negatively affecting milk technological and sensory properties whereas reducing feeding costs. View Full-Text
Keywords: milk quality; milk technology; by-products; artichoke; goat milk quality; milk technology; by-products; artichoke; goat
Show Figures

Figure 1

MDPI and ACS Style

Muelas, R.; Monllor, P.; Romero, G.; Sayas-Barberá, E.; Navarro, C.; Díaz, J.R.; Sendra, E. Milk Technological Properties as Affected by Including Artichoke By-Products Silages in the Diet of Dairy Goats. Foods 2017, 6, 112.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Back to TopTop