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New Insight into the Quality Traits of Milk and Cheese from Teramana Goats, a Native Italian Breed

Florio, Marco ; Cimini, Costanza ; Ianni, Andrea ; Bennato, Francesca ; Grotta, Lisa ; Valbonetti, Luca ; Martino, Giuseppe

Animals (Basel), 2023-04, Vol.13 (8), p.1344 [Periódico revisado por pares]

Switzerland: MDPI AG

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Título:
New Insight into the Quality Traits of Milk and Cheese from Teramana Goats, a Native Italian Breed
Autor: Florio, Marco ; Cimini, Costanza ; Ianni, Andrea ; Bennato, Francesca ; Grotta, Lisa ; Valbonetti, Luca ; Martino, Giuseppe
Assuntos: Antibodies ; biodiversity ; Breeding ; Carboxylic acids ; Cheese ; cheese quality ; Chemical composition ; Climate change ; Consumers ; Dairy products ; Esters ; Farms ; Fatty acids ; Goats ; Ketones ; Linoleic acid ; Lipids ; Membranes ; Milk ; Physical properties ; Preservation ; Proteolysis ; Qualitative analysis ; Ripening ; Sensory evaluation ; Stability analysis ; Sustainable production ; Teramana goat ; Unsaturated fatty acids ; Volatile compounds
É parte de: Animals (Basel), 2023-04, Vol.13 (8), p.1344
Notas: ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
Descrição: The preservation and enhancement of native breeds is a central issue to initiate new breeding policies, which are sustainable and adapted to climate changes. The aim of this study was the characterisation of the qualitative traits of milk and cheese obtained from Teramana goats compared with Saanen goats reared in the same breeding facilities or environment. The research involved 41 Teramana goats and 40 Saanen goats. The milk of each group was collected and used to produce cheese, which was analysed fresh and after 30 and 60 days of ripening. Cheese samples were subjected to evaluations of the physical parameters, including colour and the TPA test, in addition to chemical evaluations that were focused on the determination of total lipids, fatty acids composition, volatile profile and proteolysis. The results showed the Teramana goat to be rich in fat, characterised by a significant increase in conjugates of linoleic acid (CLA), which are attributed to important health benefits. The analysis of volatile compounds showed more oxidative stability of Teramana goats' cheeses during the ripening. The results from sensory analyses indicated an improved hardness and yellowness, which could be accompanied by an improvement in customer acceptance. In conclusion, our study shows interesting results regarding the milk and cheese from the Teramana goat, as well as a positive evaluation by consumers, findings that encourage the importance of promoting native breeds.
Editor: Switzerland: MDPI AG
Idioma: Inglês

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New Insight into the Quality Traits of Milk and Cheese from Teramana Goats, a Native Italian Breed

Florio, Marco ; Cimini, Costanza ; Ianni, Andrea ; Bennato, Francesca ; Grotta, Lisa ; Valbonetti, Luca ; Martino, Giuseppe

Switzerland: MDPI AG

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