<i>Short communication</i>: Chemical composition, fatty acid composition, and sensory characteristics of Chanco cheese from dairy cows supplemented with soybean and hydrogenated vegetable oils

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dc.contributor.authorVargas-Bello-Perez, E.
dc.contributor.authorFehrmann-Cartes, K.
dc.contributor.authorIniguez-Gonzalez, G.
dc.contributor.authorToro-Mujica, P.
dc.contributor.authorGarnsworthy, P. C.
dc.date.accessioned2025-01-23T21:39:46Z
dc.date.available2025-01-23T21:39:46Z
dc.date.issued2015
dc.description.abstractLipid supplements can be used to alter fatty acid (FA) profiles of dairy products. For Chanco cheese, however, little information is available concerning effects of lipid supplements on sensorial properties. The objective of this study was to examine effects of supplementation of dairy cow diets with soybean (SO) and hydrogenated vegetable (HVO) oils on chemical and FA composition of milk and cheese and sensory characteristics of cheese. Nine multiparous Holstein cows averaging 169 +/- 24 d in milk at the beginning of the study were used in a replicated (n = 3) 3 x 3 Latin square design that included 3 periods of 21 d. All cows received a basal diet formulated with a 56:44 forage:concentrate ratio. Dietary treatments consisted of the basal diet (control; no fat supplement), and the basal diet supplemented with SO (unrefined oil; 500 g/d per cow) and HVO (manufactured from palm oil; 500 g/d per cow). Milk fat yield was lower with HVO compared with control and SO. Cheese chemical composition and sensory profile were not affected by dietary treatment. Vaccenic (C18:1 trans-11) and oleic (C18:1 cis-9) acids were higher for SO than for control and HVO. Compared with control and HVO,. SO decreased saturated FA and increased monounsaturated FA. The thrombogenic index of milk and cheese produced when cows were fed SO was lower than when cows were fed on control and HVO. The outcome of this study showed that, compared with control and HVO, supplementing dairy cow diets with SO improves milk and cheese FA profile without detrimental effects on the chemical composition of milk and cheese and the sensory characteristics of cheese.
dc.description.funderFONDECYT (Fond Nacional de Desarrollo Cientifico y Tecnologico, Chile)
dc.fuente.origenWOS
dc.identifier.doi10.3168/jds.2014-8831
dc.identifier.eissn1525-3198
dc.identifier.issn0022-0302
dc.identifier.urihttps://doi.org/10.3168/jds.2014-8831
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/101608
dc.identifier.wosidWOS:000346622600014
dc.issue.numero1
dc.language.isoen
dc.pagina.final117
dc.pagina.inicio111
dc.revistaJournal of dairy science
dc.rightsacceso restringido
dc.subjectcheese
dc.subjectmilk
dc.subjectsensory characteristics
dc.subjectoil supplement
dc.subject.ods13 Climate Action
dc.subject.odspa13 Acción por el clima
dc.title<i>Short communication</i>: Chemical composition, fatty acid composition, and sensory characteristics of Chanco cheese from dairy cows supplemented with soybean and hydrogenated vegetable oils
dc.typeartículo
dc.volumen98
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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