Quality and yield of Chihuahua cheese produced from dairy cattle supplemented with enriched apple byproduct

Abstract

Solid State Fermented Apple Pomace (AP-SSF) enriched with non-nitrogen protein has been studied as alternative ingredient for feeding dairy cattle. The aim of the present study was to evaluate, the effects of AP-SSF dairy cattle supplementation on yield, sensorial properties and foodborne pathogens on Chihuahua cheese. About 2 groups (treatment and control) of 10 cows were used on a Latin square design (2×2). Treatment animals were AP-SSF supplemented (5% as fed basis) in 2 periods of 20 days rotating with the control group (conventional diet). About 6 samples of milk within each period were used to elaborated Chihuahua cheese. Foodborne pathogens and sensorial properties were analyzed after 8 and 10 days of cheese elaboration, respectively. No effects were observed (p>0.05) on microbiological cultures of Salmonella sp., Streptococcus sp., Staphylococcus sp. and total coliforms after 8 days of cheese elaboration. Sensorial properties were affected (p<0.05) by AP-SSF supplementation, improving preferred sample, appearance, flavor and texture also, it was better overall qualified. Results suggest that AP-SSF improve sensorial properties of Chihuahua cheese. Moreover, yield and foodborne load was within international dairy federation standards. © Medwell Journals, 2011.