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Article

Dietary Factors and Production Season Effect on the Properties of Goat Cheese

by
Sarahí del Carmen Rangel-Ortega
1,
Lizeth Guadalupe Campos-Múzquiz
1,
Ana Verónica Charles-Rodríguez
2,
Lissethe Palomo-Ligas
1,
José Fernando Solanilla-Duque
3,
Adriana Carolina Flores-Gallegos
1 and
Raúl Rodríguez-Herrera
1,*
1
Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Blvd. Venustiano Carranza e Ing. José Cárdenas V. s/n. Col. República Oriente, Saltillo C.P. 25280, Coahuila, Mexico
2
Food Science and Tecnology Department, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo C.P. 25315, Coahuila, Mexico
3
Agroindustrial Engineering Department, Faculty of Agricultural Sciences, University of Cauca, Cauca 190002, Colombia
*
Author to whom correspondence should be addressed.
Dairy 2024, 5(3), 346-359; https://doi.org/10.3390/dairy5030028
Submission received: 26 April 2024 / Revised: 9 June 2024 / Accepted: 15 June 2024 / Published: 21 June 2024
(This article belongs to the Special Issue How Dietary Feeding Nutrients Effect Reproduction, Health, and Milk Production)
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Abstract

Artisan goat cheeses (AGCs) from four different producers in Coahuila, Mexico, along with a pasteurized goat cheese (C), were subjected to a comprehensive analysis covering production, chemical, microbiological aspects, and texture. The study aimed to discern the impact of feeding practices, seasonality, and manufacturing technology on their properties. Aspects such as the manufacturing production, chemical composition, microbiological load, and texture characteristics were analyzed. The results highlighted a higher protein content in the cheeses from grazing goats (14.51%), while the highest fat (14.25%) and ash (3.27%) contents were found in the cheeses made during spring from stabled goats. Correlations were noted between the protein content and hardness, as well as the acidity and adhesiveness. Most of the analyzed cheeses showed microbiological levels higher than those allowed by national regulations, with counts ranging from 1 to 7.5 Log cfu g−1 for total coliforms, 2.39 to 7.52 Log cfu g−1 for molds and yeasts, as well as 2.16 to 6.53 Log cfu g−1 for Staphylococcus. The findings of this study offer a comprehensive insight of the effects of feeding practices, seasonality, and manufacturing technology on AGC properties, potentially guiding improvements in both production processes and product quality.
Keywords: goat milk; stabled goats; grazing goats; artisan cheese goat milk; stabled goats; grazing goats; artisan cheese

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MDPI and ACS Style

Rangel-Ortega, S.d.C.; Campos-Múzquiz, L.G.; Charles-Rodríguez, A.V.; Palomo-Ligas, L.; Solanilla-Duque, J.F.; Flores-Gallegos, A.C.; Rodríguez-Herrera, R. Dietary Factors and Production Season Effect on the Properties of Goat Cheese. Dairy 2024, 5, 346-359. https://doi.org/10.3390/dairy5030028

AMA Style

Rangel-Ortega SdC, Campos-Múzquiz LG, Charles-Rodríguez AV, Palomo-Ligas L, Solanilla-Duque JF, Flores-Gallegos AC, Rodríguez-Herrera R. Dietary Factors and Production Season Effect on the Properties of Goat Cheese. Dairy. 2024; 5(3):346-359. https://doi.org/10.3390/dairy5030028

Chicago/Turabian Style

Rangel-Ortega, Sarahí del Carmen, Lizeth Guadalupe Campos-Múzquiz, Ana Verónica Charles-Rodríguez, Lissethe Palomo-Ligas, José Fernando Solanilla-Duque, Adriana Carolina Flores-Gallegos, and Raúl Rodríguez-Herrera. 2024. "Dietary Factors and Production Season Effect on the Properties of Goat Cheese" Dairy 5, no. 3: 346-359. https://doi.org/10.3390/dairy5030028

APA Style

Rangel-Ortega, S. d. C., Campos-Múzquiz, L. G., Charles-Rodríguez, A. V., Palomo-Ligas, L., Solanilla-Duque, J. F., Flores-Gallegos, A. C., & Rodríguez-Herrera, R. (2024). Dietary Factors and Production Season Effect on the Properties of Goat Cheese. Dairy, 5(3), 346-359. https://doi.org/10.3390/dairy5030028

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