Detalhes bibliográficos
| Ano de defesa: |
2023 |
| Autor(a) principal: |
SILVA, Matheus Henrique de Andrade
 |
| Orientador(a): |
CARVALHO, Francisco Fernando Ramos de |
| Banca de defesa: |
MONNERAT, João Paulo Ismério dos Santos,
SOARES, Luciana Felizardo Pereira |
| Tipo de documento: |
Dissertação
|
| Tipo de acesso: |
Acesso aberto |
| Idioma: |
por |
| Instituição de defesa: |
Universidade Federal Rural de Pernambuco
|
| Programa de Pós-Graduação: |
Programa de Pós-Graduação em Zootecnia
|
| Departamento: |
Departamento de Zootecnia
|
| País: |
Brasil
|
| Palavras-chave em Português: |
|
| Área do conhecimento CNPq: |
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| Link de acesso: |
http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/9076
|
Resumo: |
The objective was to evaluate the quality of pasteurized milk and coalho cheese from goats fed different lipid sources associated or not with forage cactus Orelha de Elefante Mexicana (POEM). Twelve multiparous Saanen goats with an average body weight of 55.0 ± 8.0 kg and 60 days of lactation were used. The goats were randomly distributed in a Latin square (4 x 4), according to the treatments: PC - 5% coconut skin; PC + POEM - 5% coconut skin + 25% POEM; CA – 20% cottonseed; CA + POEM - 20% cottonseed + 25% POEM. Milk samples were collected at 7:00 am and 2:00 pm, during the three days of data collection in each period, for subsequent pasteurization, physical-chemical evaluation, cheese making by treatment and sensory analysis. The fat content of pasteurized milk and the yield of coalho cheese were influenced by the source of fat (P<0.05), in which the cottonseed diet provided a higher percentage of fat in milk and a higher yield of coalho cheese (3.31% and 11.45%), respectively. The presence of palm in the diets increased the fat content of the cheese (22.97%). The cottonseed also changed the color coordinate (yellow/green) giving the cheese a more yellowish color. In the sensory analysis, the fat source associated with palm reduced the characteristic taste of the goat species in pasteurized milk and cheese. The use of cottonseed in dairy goat diets increases milk fat content and cheese yield. And the association of coconut skin and cottonseed with cactus pear reduces the characteristic taste of the goat species in goat's milk and coalho cheese. |
