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Short communication: Effects of milk fat depression induced by a dietary supplement containing trans-10, cis-12 conjugated linoleic acid on properties of semi-hard goat cheese

S. X. Chen^*,, M. Rovai, A. L. Lock, D. E. Bauman, T. A. Gipson, F. Z. Ren^*,1 and S. S. Zeng^,1

^* College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
E (Kika) de la Garza American Institute for Goat Research, Langston University, Langston, OK 73050
Department of Animal Science, University of Vermont, Burlington 05405
Department of Animal Science, Cornell University, Ithaca, NY 14853

¹ Corresponding authors: renfazheng{at}263.net and shoushanz{at}yahoo.com

Dietary supplements of conjugated linoleic acid (CLA) containing trans-10, cis-12 CLA reduce milk fat synthesis in lactating goats. This study investigated effects of milk fat depression induced by dietary CLA supplements on the properties of semi-hard goat cheese. Thirty Alpine does were randomly assigned to 1 of 3 groups and fed diets with lipid-encapsulated CLA that provided trans-10, cis-12 CLA at 0 (control), 3 (CLA-1), and 6 g/d (CLA-2). The experiment was a 3 x 3 Latin square design. Periods were 2 wk in length, each separated by 2-wk periods without CLA supplements. Bulk milk was collected on d 3 and 13 of each of 3 periods for cheese manufacture. The largest decrease (23.2%) in milk fat content, induced by the high dosage (6 g/d per doe) of trans-10, cis-12 CLA supplementation at d 13 of treatment, resulted in decreases of cheese yield and moisture of 10.2 and 10.0%, respectively. Although CLA supplementation increased the hardness, springiness, and chewiness, and decreased the cohesiveness and adhesiveness of cheeses, no obvious defects were detected and no significant differences were found in sensory scores among cheeses. In conclusion, milk fat depression induced by a dietary CLA supplement containing trans-10, cis-12 CLA resulted in changes of fat-to-protein ratio in cheese milk and consequently affected properties of semi-hard goat cheese.

Key Words: conjugated linoleic acid • milk fat depression • semi-hard goat cheese