Effect of feeding management on the nutritional composition of Mexican artisan soft cheese made with raw or pasteurized goats' milk

• Published in: Indian Journal of Animal Sciences (India) Vol. 79; no. 3
• Main Authors: Puga, D.C, Galina, H.M, Bonilla, C.A, Cuchillo, H.M, Montaño, B.S, Castillo, D.R, Villareal, E, Pérez-Gil, R.F
• Format: Journal Article
• Language: English
• Published: 01.03.2009
• Subjects: ACIDE GRAS; ACIDOS GRASOS; ALIMENTACION; ALIMENTATION; CHEESE; CHOLESTEROL; COLESTEROL; FATTY ACIDS; FEEDING; FROMAGE; GOAT MILK; GRAZING; http://www.fao.org/aos/agrovoc#c_1507; http://www.fao.org/aos/agrovoc#c_1584; http://www.fao.org/aos/agrovoc#c_16083; http://www.fao.org/aos/agrovoc#c_25243; http://www.fao.org/aos/agrovoc#c_2818; http://www.fao.org/aos/agrovoc#c_2838; LAIT DE CHEVRE; LECHE DE CABRA; PASTOREO; PATURAGE; QUESO

A study was conducted to evaluate the effect of grazing on the nutritional composition of artisan soft goat cheese. Groups A and B were formed. Group A was managed with supplementation on goats grazing in the semiarid rangeland. Group B goats were kept full indoors fed with lucerne hay and grain con...