PADRACCIO CHEESE MADE WITH GOAT MILK
EFFECTS OF DIETARY SUPPLEMENTATION WITH EXTRUDED LINSEED AND OREGANO IN AUTOCHTHONOUS GOAT BREEDS ON THE FATTY ACID PROFILE OF MILK AND QUALITY OF PADRACCIO CHEESE
C. Cosentino, M. A. Colonna, M. Musto, A. Dimotta, P. Freschi,
S. Tarricone, M. Ragni, R. Paolino
ABSTRACT
The study aimed to evaluate the effects of linseed and oregano supplementation to the goat diet on fatty acid profile and sensory properties of Padraccio, a typical cheese produced during Spring-Summertime in the Basilicata region (Southern Italy). Extruded linseed and dried oregano inflorescences were integrated in the pelleted concentrate supplementation (500 g/head/day) in 21 grazing goats, that were randomly assigned, seven per group, to the following experimental treatments: concentrate (C); concentrate with addition of linseed (L); concentrate with addition of linseed and oregano (LO). Pooled milk from each group was used in cheese making. Dietary integration with extruded linseed improved the fatty acid profile of Padraccio cheese under the nutritional profile. Moreover, the cheese from this group evidenced the highest scoring on sensory parameters of colour, flavor, texture, and overall liking.
Keywords: biodiversity, goat milk, linseed, fatty acids, Padraccio cheese, sensory analysis, autochthonous goats.
C. Cosentino, M. A. Colonna, M. Musto, A. Dimotta, P. Freschi, S. Tarricone, M. Ragni, R. Paolino. 2020. Effects of dietary supplementation with extruded linseed and oregano in autochthonous goat breeds on the fatty acid profile of milk and quality of Padraccio cheese. Journal of Dairy Science. In press