Effect of the inclusion of artichoke silage in the ration of lactating ewes on the properties of milk and cheese characteristics during ripening

D. P. Jaramillo, M. N. Buffa, M. Rodríguez, I. Pérez-Baena, B. Guamis, A. J. Trujillo

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16 Citations (Scopus)

Abstract

The effect of including artichoke silage in the rations of dairy ewes on milk characteristics and biochemical changes of ripened cheeses was evaluated. Four groups of lactating ewes were fed rations containing 0, 10, 20, or 30% artichoke silage on a dry matter basis. Bulk milk samples were collected 3 times during the feeding period, and semi-hard cheeses were manufactured and sampled during ripening. Milk composition and cheese yield were not affected by diet. Inclusion of 20 and 30% artichoke silage reduced the firmness of the curds at a level only detected by the Gelograph (Gelograph-NT, Gel-Instrumente, Thalwil, Switzerland) probe. Inclusion of artichoke silage in ewes' diet decreased fat and total free fatty acids content of these cheeses and increased total free amino acids content. Despite the effect of diet on cheese ripening characteristics, the overall sensory scores for cheeses corresponding to artichoke silage diets were statistically higher than those for the control cheeses. © 2010 American Dairy Science Association.
Original languageEnglish
Pages (from-to)1412-1419
JournalJournal of Dairy Science
Volume93
DOIs
Publication statusPublished - 1 Jan 2010

Keywords

  • Artichoke silage
  • Cheese ripening
  • Dairy ewe
  • Milk coagulation

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