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Article

Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk

by
José Luis Guzmán
1,
Manuel Delgado Pertíñez
2,
Hortensia Galán Soldevilla
3,
Pilar Ruiz Pérez-Cacho
3,
Oliva Polvillo Polo
4,
Luis Ángel Zarazaga
1 and
Carmen Avilés Ramírez
3,*
1
Departamento de Ciencias Agroforestales, Escuela Técnica Superior de Ingeniería, Universidad de Huelva, “Campus de Excelencia Internacional Agroalimentario, ceiA3”, Campus de la Rábida, Palos de la Frontera, 21819 Huelva, Spain
2
Departamento de Ciencias Agroforestales, ETSIA, Universidad de Sevilla, 41013 Sevilla, Spain
3
Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales, 14070 Córdoba, Spain
4
Centro de Investigación, Tecnología e Innovación, Universidad de Sevilla, Avda. Reina Mercedes 4-B, 41012 Sevilla, Spain
*
Author to whom correspondence should be addressed.
Foods 2020, 9(10), 1420; https://doi.org/10.3390/foods9101420
Submission received: 7 September 2020 / Revised: 2 October 2020 / Accepted: 4 October 2020 / Published: 8 October 2020
(This article belongs to the Special Issue Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy)
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Abstract

The increased use of concentrates to reduce pasture as a feed source in productive systems like Payoya breed goat farms has made it necessary to decrease feeding costs. The inclusion of agro-industry by-products such as dry orange pulp pellets in goat diets has been suggested as a sustainable alternative to cereal-based concentrates. The aim of this work was to assess the influence of diets including dry orange pulp pellets on the quality of cheeses traditionally made from Payoya breed goat milk. We analysed the physicochemical characteristics, sensory properties and volatile compound profiles of 18 artisanal cheeses made from raw Payoya milk. In this study, goats were fed with different concentrations of dry orange pulp; and cheeses were curdled with animal and vegetable coagulants. Slight differences were detected between some cheeses. However, the use of citrus by-products in the Payoya goat diets did not substantially affect the cheeses’ physicochemical properties, olfactory attributes, or volatile profiles. Therefore, dried citrus pulp can be used as a substitute for cereal concentrates without affecting the distinct properties of these ripened raw goat milk cheeses.
Keywords: goat cheese; odour; raw milk; volatile compounds goat cheese; odour; raw milk; volatile compounds

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MDPI and ACS Style

Guzmán, J.L.; Delgado Pertíñez, M.; Galán Soldevilla, H.; Ruiz Pérez-Cacho, P.; Polvillo Polo, O.; Zarazaga, L.Á.; Avilés Ramírez, C. Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk. Foods 2020, 9, 1420. https://doi.org/10.3390/foods9101420

AMA Style

Guzmán JL, Delgado Pertíñez M, Galán Soldevilla H, Ruiz Pérez-Cacho P, Polvillo Polo O, Zarazaga LÁ, Avilés Ramírez C. Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk. Foods. 2020; 9(10):1420. https://doi.org/10.3390/foods9101420

Chicago/Turabian Style

Guzmán, José Luis, Manuel Delgado Pertíñez, Hortensia Galán Soldevilla, Pilar Ruiz Pérez-Cacho, Oliva Polvillo Polo, Luis Ángel Zarazaga, and Carmen Avilés Ramírez. 2020. "Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk" Foods 9, no. 10: 1420. https://doi.org/10.3390/foods9101420

APA Style

Guzmán, J. L., Delgado Pertíñez, M., Galán Soldevilla, H., Ruiz Pérez-Cacho, P., Polvillo Polo, O., Zarazaga, L. Á., & Avilés Ramírez, C. (2020). Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk. Foods, 9(10), 1420. https://doi.org/10.3390/foods9101420

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