Dietary Factors and Production Season Effect on the Properties of Goat Cheese
Sarahí del Carmen Rangel-Ortega,
Lizeth Guadalupe Campos-Múzquiz,
Ana Verónica Charles-Rodríguez,
Lissethe Palomo-Ligas,
José Fernando Solanilla-Duque,
Adriana Carolina Flores-Gallegos,
Raúl Rodríguez-Herrera
Affiliations
Sarahí del Carmen Rangel-Ortega
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
Lizeth Guadalupe Campos-Múzquiz
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
Ana Verónica Charles-Rodríguez
Food Science and Tecnology Department, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo C.P. 25315, Coahuila, Mexico
Lissethe Palomo-Ligas
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
José Fernando Solanilla-Duque
Agroindustrial Engineering Department, Faculty of Agricultural Sciences, University of Cauca, Cauca 190002, Colombia
Adriana Carolina Flores-Gallegos
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
Raúl Rodríguez-Herrera
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
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.
