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

D. P. Jaramillo, T. García, M. Buffa, M. Rodríguez, B. Guamis, A. Trujillo

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11 Citations (Scopus)

Abstract

The effect of including citrus fruits (CF) in the rations of dairy ewes on the milk characteristics and biochemical changes of cheeses during ripening was evaluated. For this purpose, 48 lactating ewes (Guirra breed) were divided into 4 homogeneous groups and fed with isoenergetic and isoprotein rations containing CF at 0, 10, 20, and 30% on a dry matter basis in substitution of dry barley and pelleted beet pulp. During the experimental period, 3 batches of bulk milk were collected from each group and semi-hard cheeses were manufactured. Cheeses were sampled at 15, 30, and 60 d of ripening. Milk coagulation parameters and cheese yield were not negatively affected by the inclusion of CF in the ration. Physicochemical composition of cheeses at 60 d showed statistical differences for lower total solids and fat content of 30% CF cheeses. Proteolysis of cheeses measured by water-soluble nitrogen and total free amino acids content was not influenced by the ration. Differences between rations with respect to free fatty acids were significant for medium- and long-chain free fatty acids, and therefore for total content, but differences did not show a trend related to the increase of CF in the diet. The inclusion of CF in the ration of lactating ewes up to levels of 30% did not negatively affect the properties of milk and the biochemical and sensory characteristics of cheeses. © American Dairy Science Association, 2009.
Original languageEnglish
Pages (from-to)469-476
JournalJournal of Dairy Science
Volume92
DOIs
Publication statusPublished - 1 Jan 2009

Keywords

  • Cheese ripening
  • Citrus fruit
  • Dairy ewe
  • Milk coagulation

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