Effect of high forage-to-concentrate ratio pasture feeding on the chemical, physical, and sensory properties of semi-hard goat cheese
The study aims to evaluate the impact of a high forage-to-concentrate ratio diet on the chemical, physical and sensory characteristics of goat cheese, comparing outdoor high-biodiversity pasture feeding (P) to indoor hay-based feeding (S). Twenty Saanen goats were randomly assigned to two groups: th...
Saved in:
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
|
| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X25001340 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850222830100152320 |
|---|---|
| author | Andrea Balivo Piera Iommelli Alessandro Genovese Federico Infascelli Raffaella Tudisco Anna Antonella Spina Riccardo Di Novella Francesco Addeo Raffaele Sacchi |
| author_facet | Andrea Balivo Piera Iommelli Alessandro Genovese Federico Infascelli Raffaella Tudisco Anna Antonella Spina Riccardo Di Novella Francesco Addeo Raffaele Sacchi |
| author_sort | Andrea Balivo |
| collection | DOAJ |
| description | The study aims to evaluate the impact of a high forage-to-concentrate ratio diet on the chemical, physical and sensory characteristics of goat cheese, comparing outdoor high-biodiversity pasture feeding (P) to indoor hay-based feeding (S). Twenty Saanen goats were randomly assigned to two groups: the P group, fed on mixed-forage pasture, and the S group fed with alfalfa hay, both supplemented with 400 g/head/day of concentrate. Cheese from both groups was produced in duplicate at the beginning and end of the trial and evaluated after 25 days of ripening at 10 °C. While olfactory, gustatory, and colour descriptors showed no significant differences between the cheeses, P cheese exhibited lower hardness (p = 0.001) and higher friability (p = 0.003). Texture profile analysis and instrumental colour measurements supported the findings of the sensory analysis. The P cheese contained higher levels of unsaturated fatty acids, conjugated linoleic acid (CLA) isomers, and total phenolic compounds, while S cheese exhibited higher concentrations of volatile acids, ketones and lactones. Terpene compounds were unique to the P cheese. Our results suggest that pasture-based feeding with a high forage-to-concentrate ratio can enhance the nutritional profile of goat cheese, with only slight alterations to its sensory properties. |
| format | Article |
| id | doaj-art-31cdc3afc7424c69aad014cfff7dd59c |
| institution | OA Journals |
| issn | 2772-753X |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj-art-31cdc3afc7424c69aad014cfff7dd59c2025-08-20T02:06:12ZengElsevierFood Chemistry Advances2772-753X2025-06-01710101810.1016/j.focha.2025.101018Effect of high forage-to-concentrate ratio pasture feeding on the chemical, physical, and sensory properties of semi-hard goat cheeseAndrea Balivo0Piera Iommelli1Alessandro Genovese2Federico Infascelli3Raffaella Tudisco4Anna Antonella Spina5Riccardo Di Novella6Francesco Addeo7Raffaele Sacchi8Department of Agricultural Sciences, University of Naples Federico II 80055 Portici, ItalyDepartment of Veterinary Medicine and Animal Production, University of Naples Federico II 80137 Napoli, ItalyDepartment of Agricultural Sciences, University of Naples Federico II 80055 Portici, Italy; Corresponding author.Department of Veterinary Medicine and Animal Production, University of Naples Federico II 80137 Napoli, ItalyDepartment of Veterinary Medicine and Animal Production, University of Naples Federico II 80137 Napoli, ItalyDepartment of Health Science, University ''Magna Graecia'' of Catanzaro, Catanzaro 88100, ItalyEcomuseo Della Valle Delle Orchidee E Delle Antiche Coltivazioni, Sassano (SA) 84038, ItalyDepartment of Agricultural Sciences, University of Naples Federico II 80055 Portici, ItalyDepartment of Agricultural Sciences, University of Naples Federico II 80055 Portici, ItalyThe study aims to evaluate the impact of a high forage-to-concentrate ratio diet on the chemical, physical and sensory characteristics of goat cheese, comparing outdoor high-biodiversity pasture feeding (P) to indoor hay-based feeding (S). Twenty Saanen goats were randomly assigned to two groups: the P group, fed on mixed-forage pasture, and the S group fed with alfalfa hay, both supplemented with 400 g/head/day of concentrate. Cheese from both groups was produced in duplicate at the beginning and end of the trial and evaluated after 25 days of ripening at 10 °C. While olfactory, gustatory, and colour descriptors showed no significant differences between the cheeses, P cheese exhibited lower hardness (p = 0.001) and higher friability (p = 0.003). Texture profile analysis and instrumental colour measurements supported the findings of the sensory analysis. The P cheese contained higher levels of unsaturated fatty acids, conjugated linoleic acid (CLA) isomers, and total phenolic compounds, while S cheese exhibited higher concentrations of volatile acids, ketones and lactones. Terpene compounds were unique to the P cheese. Our results suggest that pasture-based feeding with a high forage-to-concentrate ratio can enhance the nutritional profile of goat cheese, with only slight alterations to its sensory properties.http://www.sciencedirect.com/science/article/pii/S2772753X25001340Goat cheeseCLAOrganoleptic propertiesAntioxidant activityGrazingGrass-fed |
| spellingShingle | Andrea Balivo Piera Iommelli Alessandro Genovese Federico Infascelli Raffaella Tudisco Anna Antonella Spina Riccardo Di Novella Francesco Addeo Raffaele Sacchi Effect of high forage-to-concentrate ratio pasture feeding on the chemical, physical, and sensory properties of semi-hard goat cheese Food Chemistry Advances Goat cheese CLA Organoleptic properties Antioxidant activity Grazing Grass-fed |
| title | Effect of high forage-to-concentrate ratio pasture feeding on the chemical, physical, and sensory properties of semi-hard goat cheese |
| title_full | Effect of high forage-to-concentrate ratio pasture feeding on the chemical, physical, and sensory properties of semi-hard goat cheese |
| title_fullStr | Effect of high forage-to-concentrate ratio pasture feeding on the chemical, physical, and sensory properties of semi-hard goat cheese |
| title_full_unstemmed | Effect of high forage-to-concentrate ratio pasture feeding on the chemical, physical, and sensory properties of semi-hard goat cheese |
| title_short | Effect of high forage-to-concentrate ratio pasture feeding on the chemical, physical, and sensory properties of semi-hard goat cheese |
| title_sort | effect of high forage to concentrate ratio pasture feeding on the chemical physical and sensory properties of semi hard goat cheese |
| topic | Goat cheese CLA Organoleptic properties Antioxidant activity Grazing Grass-fed |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X25001340 |
| work_keys_str_mv | AT andreabalivo effectofhighforagetoconcentrateratiopasturefeedingonthechemicalphysicalandsensorypropertiesofsemihardgoatcheese AT pieraiommelli effectofhighforagetoconcentrateratiopasturefeedingonthechemicalphysicalandsensorypropertiesofsemihardgoatcheese AT alessandrogenovese effectofhighforagetoconcentrateratiopasturefeedingonthechemicalphysicalandsensorypropertiesofsemihardgoatcheese AT federicoinfascelli effectofhighforagetoconcentrateratiopasturefeedingonthechemicalphysicalandsensorypropertiesofsemihardgoatcheese AT raffaellatudisco effectofhighforagetoconcentrateratiopasturefeedingonthechemicalphysicalandsensorypropertiesofsemihardgoatcheese AT annaantonellaspina effectofhighforagetoconcentrateratiopasturefeedingonthechemicalphysicalandsensorypropertiesofsemihardgoatcheese AT riccardodinovella effectofhighforagetoconcentrateratiopasturefeedingonthechemicalphysicalandsensorypropertiesofsemihardgoatcheese AT francescoaddeo effectofhighforagetoconcentrateratiopasturefeedingonthechemicalphysicalandsensorypropertiesofsemihardgoatcheese AT raffaelesacchi effectofhighforagetoconcentrateratiopasturefeedingonthechemicalphysicalandsensorypropertiesofsemihardgoatcheese |