Production and quality of cheese and milk of goats fed with guava agroindustrial waste (Psidium guajava L.)

Abstract The objective of this study was carried out to evaluating the productive performance, the physical-chemical quality of the milk, the physical-chemical and sensorial quality of rennet cheeses obtained from the milk of goats submitted to diets with diferente levels of guava agroindustrial was...

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Bibliographic Details
Published in:Ciência e tecnologia de alimentos 2022, Vol.42
Main Authors: SANTOS, Wellington Farias dos, CRUZ, George Rodrigo Beltrão da, COSTA, Roberto Germano da, RIBEIRO, Neila Lidiany, BELTRÃO FILHO, Edvaldo Mesquita, SOUSA, Solange de, JUSTINO, Evandra da Silva, SANTOS, Daiane Gonçalves dos
Format: Article
Language:Portuguese
Subjects:
FOOD SCIENCE & TECHNOLOGY
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Summary:Abstract The objective of this study was carried out to evaluating the productive performance, the physical-chemical quality of the milk, the physical-chemical and sensorial quality of rennet cheeses obtained from the milk of goats submitted to diets with diferente levels of guava agroindustrial waste (GAW). The goats were randomly distributed in a Latin square (4x4) according to the substitution levels (0, 14, 28, and 42%) of inclusion GAW in the diet. The consumption of natural and dry matter increased with the increase in hay substitution. However, the physical-chemical requirements of milk and cheese were not altered.
ISSN:1678-457X
DOI:10.1590/fst.00521