Effect of the inclusion of banana silage in the diet of goats on physicochemical and sensory characteristics of cheeses at different ripening times

Abstract

The utilization of agro-industrial byproducts into the diets of dairy goats is an alternative feeding covered in this study. The differences between the physicochemical and sensory characteristics were obtained for Canary Islands cheeses made with raw milk of goats fed with a control diet (CD) or with a banana silage-based diet (BD), and ripened at different times. Banana silage-based diets were: BD1 with ∼10% of banana packaging residues silage; and BD2 with ∼20%. The incorporation of BD to the diets leads to cheeses without significant modifications of their physicochemical properties while keeping flavour and odour attributes typical of Canary cheeses, and without flavour defects. The inclusion of banana silage in the diets clearly implies the detection of citric and fermented fruit odours, which are not present in CD cheeses. Cluster analysis, principal component analysis, and lineal discriminant analysis, were used to evaluate differences on the studied parameters of the cheeses.