Chemical Composition, Fatty Acid Profile and Sensory Characteristics of Chanco-Style Cheese from Early Lactation Dairy Cows Fed Winter Brassica Crops

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dc.contributor.authorVargas-Bello-Perez, Einar
dc.contributor.authorGeldsetzer-Mendoza, Carolina
dc.contributor.authorIbanez, Rodrigo A.
dc.contributor.authorRodriguez, Jose Ramon
dc.contributor.authorAlvarado-Gillis, Christian
dc.contributor.authorKeim, Juan P.
dc.date.accessioned2025-01-20T23:54:55Z
dc.date.available2025-01-20T23:54:55Z
dc.date.issued2021
dc.description.abstractSimple Summary
dc.description.abstractBrassica crops such as kales and swedes can be supplied to cow diets during winter. Little is known about the effects of feeding those forage brassicas to lactating cows on cheese nutritional characteristics. Thus, the objective of this study was to determine the effect of including kale or swedes in the diet of pasture-fed lactating dairy cows on chemical composition, fatty acid (FA) profile and sensory characteristics of Chanco-style cheese. Kale or swedes can be used in the diet of pasture-fed lactating dairy cows without negative effects on milk production, milk composition and cheese composition. However, with regard to cheese FA profiles, those elaborated from milks from kale and swedes increased total contents of saturated fatty acids.
dc.description.abstractBrassica crops such as kale and swede can be supplied to cow diets during winter, however little is known about the effects of feeding those forage brassicas to lactating cows on cheese nutritional characteristics of milk and cheese. This study evaluated the effect of including kale or swede in pasture-fed lactating dairy cow diets on chemical composition, fatty acid (FA) profile, and sensory characteristics of Chanco-style cheese. Twelve early-lactation cows were used in a replicated (n = 4) 3 x 3 square Latin square design. The control diet consisted of (DM basis) 10.0 kg of grass silage, 4.0 kg of fresh grass pasture, 1.5 kg soybean meal, 1.0 kg of canola meal, and 4.0 kg of cereal-based concentrate. The other treatments replaced 25% of the diet with swede or kale. Milk yield, milkfat, and milk protein were similar between treatments as were cheese moisture, fat, and protein. Swede and kale increased total saturated cheese FA while thrombogenic index was greater in swede, but color homogeneity and salty flavor were greater while ripe cheese aroma less than for kale. Kale or swede can be used in the diet of pasture-fed lactating dairy cows without negative effects on milk production, milk composition, or cheese composition. However, kale and swede increased total cheese saturated FA.
dc.description.funderFONDECYT (Fondo Nacional de Desarrollo Cientifico y Tecnologico, Chile)
dc.fuente.origenWOS
dc.identifier.doi10.3390/ani11010107
dc.identifier.issn2076-2615
dc.identifier.urihttps://doi.org/10.3390/ani11010107
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/95059
dc.identifier.wosidWOS:000609662300001
dc.issue.numero1
dc.language.isoen
dc.revistaAnimals
dc.rightsacceso restringido
dc.subjectbiohydrogenation
dc.subjectmilk
dc.subjectfatty acids
dc.subjectcheese
dc.subjectbrassicas
dc.subject.ods13 Climate Action
dc.subject.odspa13 Acción por el clima
dc.titleChemical Composition, Fatty Acid Profile and Sensory Characteristics of Chanco-Style Cheese from Early Lactation Dairy Cows Fed Winter Brassica Crops
dc.typeartículo
dc.volumen11
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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