Dietary tannin and different breeds alter the fatty acid profile and sensory properties of artisanal goat coalho cheese.

The study evaluated the influence of tannin in the diets of goats of two different breeds regarding composition and sensory quality of artisanal goat coalho cheese. The milk used was obtained from goats of the indigenous Canindé and Repartida breeds. The goats were divided into four groups: Canindé without tannin (CAN-C); Canindé with tannin (CAN-T); Repartida without tannin (REP-C); and Repartida with tannin (REP-T), representing two breeds and two dietary treatments, without and with inclusion of tannin (Acacia mearnsii). The effect of dietary tannins on the goat coalho cheese profile changed according to breed. In the physicochemical parameters, the addition of tannin in the diet increased ash only in CAN-T cheese and the total solids content was reduced only in REP-T cheese. In the fatty acid profile, the effect of the tannins in the diet led to variations according to the breed, but in general this addition resulted in an increase in polyunsaturated fatty acids in REP-T cheese, with emphasis in conjugated linoleic acid (CLA). Other results were the reduction of monounsaturated fatty acids with the presence of tannin, lower atherogenicity index with dietary tannins only in the REP-T, group and the higher thrombogenicity index with dietary tannins in the CAN-T animals. In the cheese sensory profile, untrained tasters found significant differences. The addition of tannins positively influenced the appearance of CAN-T cheese, and also improved the overall flavor and global impression, but did not lead to modifications of REP-T cheese. Therefore, the effect of tannins changed according to goat breed, and these factors led to relevant changes in the physicochemical, lipid and sensory characteristics of the cheeses. [Display omitted] • The effect of dietary tannin on cheese fatty acid profile changed according to the goat breed. • Dietary tannin increased conjugated linoleic acid (CLA) only in Repartida cheese. • The addition of tannin led to increase in long-chain fatty acids only in Repartida cheese. • Dietary tannins increased h/H only in Repartida cheese. • The breed × diet interaction mainly influenced the flavor and general impression of the cheeses. [ABSTRACT FROM AUTHOR]