An evaluation of the physicochemical, microbiological and sensory properties of goat cheese

Abstract

By-products of industrial processes nutritionally rich as castor meal have been used as an energy 
source in feed for goats in order to increase the lipid characteristics of milk and dairy products. The 
present study was conducted to evaluate the physicochemical, microbiological and sensory properties 
of goat cheese "Coalho Type" made from milk of goats submitted to diets with increasing levels (33, 67 
and 100%) of detoxified castor meal, replacing soybean meal. The cheeses produced showed no 
changes in sensory attributes (P>0.05). However, the diet with different levels of detoxified castor meal 
promoted an increase in the levels of unsaturated fatty acids in milk and cheese, especially the C6:0; 
C10:0; C14:0; C16:0; C18:1 and C18:3 profile, whereas reduced contents of saturated fatty acids were 
observed (P<0.05). The results suggest detoxified castor meal as a promising alternative for use in the 
diet of dairy goats in total replacement of soybean meal.