Effect of the inclusion of citrus pulp in the diet of goats on cheeses characteristics

The differences between the physicochemical (water content, water activity, pH, NaCl, fat, color, and texture) and sensory (descriptive analysis and consumer test) characteristics of cheeses made from the milk of goats fed on a typical control diet and goats fed on a diet incorporating orange pulp were compared. The addition of orange pulp leads to obtain cheeses (i) with a lower pH and water activity, but with a higher fat content, (ii) that are lighter and with a more yellowish-green hue and (iii) higher in color purity, hardness and adhesiveness, although they are less elastic and cohesive. Thus, the incorporation of orange pulp into the goat's diet affected not only the presence of holes in the cheese, but also its hardness, goat taste and salty taste, which were associated with a higher score of consumer acceptance.