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Milk Technological Properties as Affected by Including Artichoke By-Products Silages in the Diet of Dairy Goats
- Source :
- Foods, Vol 6, Iss 12, p 112 (2017), Foods, Foods; Volume 6; Issue 12; Pages: 112
- Publication Year :
- 2017
- Publisher :
- MDPI AG, 2017.
-
Abstract
- Traditional farming practices include the use of local agricultural by-products in the diet of ruminants. Artichoke harvesting and transformation yield high amounts of by-products that, if properly used, may reduce farming costs and the environmental impact of farming. The present study tests the inclusion of silages from artichoke by-products (plant and outer bracts) in the diet of dairy goats (0%, 12.5% and 25% inclusion) on the technological and sensory properties of milk during a five-month study. Milk composition, color, stability, coagulation and fermentation properties remained unaffected by diet changes. Panelists were not able to differentiate among yogurts obtained from those milks by discriminant triangular sensory tests. Silages of artichoke by-products can be included in isoproteic and isoenergetic diets for dairy goats, up to a 25% (feed dry matter), without negatively affecting milk technological and sensory properties whereas reducing feeding costs.
- Subjects :
- Health (social science)
Plant Science
Biology
milk quality
lcsh:Chemical technology
Health Professions (miscellaneous)
Microbiology
Article
milk technology
0404 agricultural biotechnology
Animal science
Sensory tests
Dry matter
lcsh:TP1-1185
by-products
business.industry
goat
0402 animal and dairy science
artichoke
food and beverages
04 agricultural and veterinary sciences
040401 food science
040201 dairy & animal science
Agriculture
Composition (visual arts)
Fermentation
business
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 23048158
- Volume :
- 6
- Issue :
- 12
- Database :
- OpenAIRE
- Journal :
- Foods
- Accession number :
- edsair.doi.dedup.....664790b45e46f814be905f83e03004af