Small Ruminant Research 71 (2007) 264–272

Cheese quality from milk of grazing or indoor fedZebu cows and Alpine crossbred goats

M.A. Galina a,∗, F. Osnaya a, H.M. Cuchillo a, G.F.W. Haenlein b

a Facultad de Estudios Superiores de Cuautitlan UNAM, Mexico Departamento de Ciencias Pecuarias, FES-Cuautitlan UNAM,Km 3.5 Carretera, Teoloyucan-Cuautitlan, Estado de Mexico 54000, Mexico

b

Department of Animal & Food Sciences, University of Delaware, Newark, DE 19717-1303, USA

Received 28 March 2006; accepted 18 July 2006Available online 7 September 2006

Abstract

Sixty Alpine crossbred goats were pastured on 14 ha of shrub land and 14 Zebu cattle on 16 ha of a tropical Legume forest withgrasses, both groups supplemented with a slow-intake urea mixture (SIUS). Milk production was sustained by the SIUS supplement,when forage growth was reduced, thus avoiding over-grazing of the rangeland, and production of cheese by the farmer was assured.Artisan cheese was made from the non-pasteurized raw milk. During the spring and summer of 2004, cheese quality parametersof fatty acid contents and nutroceutical components in cheese made from the milk of grazing Zebu cattle or Alpine crossbredgoats was studied, and compared with cheeses manufactured of milk from indoor fed animals. Monoterpene and sesquiterpenecontents in spring in grazed Zebu cheese were 460 and 520 ng/kg cheese, respectively, while indoor fed Zebu cattle had 126 and210 ng/kg. Goat cheese monoterpenes were 480 ng/kg in the spring and 440 ng/kg in the summer on grazed animals. Sesquiterpenescontent in goat cheese were 1200 ng/kg in the summer and 500 ng/kg in the spring on pasture goats. Fat content was lower ingrazed Zebu cattle cheese at 13.6 g/100 g cheese and cholesterol was 70.5 mg/100 g cheese, compared to 17.5 g fat/100 g cheeseand 79.1 mg/100 g cheese for indoor fed Zebu cattle. Grazing caused higher tocopherol contents in cheese from grazing Zebu at127 mg/100 g DM, compared to 77 mg/100 g DM in cheese from indoor fed cattle. Grazing also increased the linoleic acid contentin Zebu cattle cheese (173 mg/kg versus 140 mg/kg/cheese) but especially in goat grazing up to 183 mg/100 g cheese. Differencesbetween spring and summer were similar. Cheese fat and cholesterol contents were lower for grazing goats at 12.3 g/100 g cheeseand 63.2 mg/100 g cheese, compared to 16.9 g/100 g cheese and 80.4 mg/100 g cheese for indoor fed goats, respectively. Grazingcaused higher tocopherol contents in cheese from goats at 211 mg/100 g cheese, compared to 87 mg/100 g cheese, respectively, inindoor fed goat cheese. The presence of omega 3 and 6 distribution, were mostly better in GG and GC. Values of the series omega3 fatty acids were higher in GG. Alfa linolenic-ALA and oleic acids had the highest concentration in GG cheese. The omega 6fatty acids (total linolenic, eicosatrienoic and archiodenic) were higher in GG as compared to the other cheeses. Finally for cis-4,7,10,13,16,19-docosahexaenoico acid (DHA) in both indoor made cheeses presented higher concentrations compared with grazedmade cheeses. FAME total concentration subdivided in saturated and monounsaturated, were significantly higher for IG and IC fromGG and GC (P < 0.05). For polyunsaturated FAME results were similar to all groups. For the total concentration of the �-3 series, thehighest values (0.06 g/100 g fresh cheese) corresponded to GG and GC. Finally, the relationship between �-3:�-6 averaged 3.48 inall groups. It is concluded that cheese from grazing animals was better in quality parameters for human nutrition than that produced

from milk of indoor fed animals due to the botanical differences in the two feeding systems regardless of the species of animals.© 2006 Published by Elsevier B.V.

Keywords: Goat; Zebu cattle; Cheese; Grazing; Cholesterol; Tocopherol; Terpenes; Indoor feeding

∗ Corresponding author. Tel.: +52 56231830; fax: +52 58705674.E-mail address: miguelgalina@correo.unam.mx (M.A. Galina).

0921-4488/$ – see front matter © 2006 Published by Elsevier B.V.doi:10.1016/j.smallrumres.2006.07.011

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. Introduction

In the last decade of the 20th century, consumersegan to view their diets from a radically different van-age point. Food is no longer viewed merely as a meanso satisfy hunger, prevent diet-deficiency disease or torovide the essential building blocks of nutrition (e.g.,ater, protein, carbohydrate, fat, vitamins, and minerals)

or the maintenance and/or repair of body tissue. Foodas become the primary vehicle to transport us along theoad to optimal health and wellness. Diets have begun toe viewed as the first line of defense in the prevention ofarious chronic diseases of aging, including cancer, heartiseases, osteoporosis, arthritis and age-related muscu-ar degeneration (Hasler, 2000). This changing face ofoods has given way to a growing area in food tech-ology –“functional foods”- a dynamic new way intohe eating market for health (Hasler, 2000). Functionaloods have been defined as “foods that, by virtue ofhe presence of physiologically active components, pro-ide a health benefit beyond basic nutrition (Hasler,000).

Dairy products have been proven to be functionaloods (Hasler, 1998). Many aspects have been stud-ed, among them the probiotic effect defined as “live

icrobial feed supplements which beneficially affect tohe host animals by improving the intestinal balance”Fuller, 1994).

Many studies in dairy products have evaluated theffects of dietary factors on conjugated linoleic acidCLA) increases which are very beneficial in humanealth. Whitlock et al. (2003) have found that the levelf transvaccenic acid and CLA in milk increased whenows were fed high oil corn forage. The results haveeen confirmed by research of Chilliard et al. (2003),ho found an increase of CLA content when either veg-

table oil supplementation or fresh grass feeding wassed. Abu-Ghazaleh et al. (2003a,b) examined the effectsf feeding fish oil along with other fat sources on milkatty acid profiles. The studies have shown the positiveffects of supplementation with feed rich in oils on theevel of CLA in milk, and demonstrated the significantole for mammary delta-9 desaturase in milk cis-9, trans-2 CLA production.

Most cheese with improved nutritional quality relatedo human health comes from grazing animals (Rubinond Chilliard, 2003). All pasture plants change theirhemical and nutritive composition seasonally, which

ives cheeses made from milk of grazing animals someifferent nutritive properties and flavours during the yearSima et al., 2000; Gould, 1997; Abiodun and Gould,002).

Research 71 (2007) 264–272 265

The grazing environment of the semiarid range landaround Queretaro, Mexico, is dominated by five differ-ent species of Acacia trees and brush (Galina et al.,1998). They contain a number of interesting metabo-lites with benefits for human health, including alkaloids,glycosides, fatty acids, terpenes, saponins, tannins, andflavonoids (Seigler, 2003). On the other hand, very fewstudies have detailed the nutritional qualities of cheesemade from milk of Zebu cattle or goats pasturing tropicalor semiarid grasses.

Overall, cheeses from grazing animals may have atleast five nutritional advantages:

(1) Better non-saturated fatty acid profile diminishes therisk of cardiovascular disease and obesity (Burdank,2001; Boorton and Foster, 2002).

(2) Increased CLA content has been proven to controlcancer growth (Whale et al., 2004).

(3) Lower cholesterol and higher anti-oxidant contentsare accompanied by terpenes, which reduce tumoralcell formation (Abiodun and Gould, 2002; Boortonand Foster, 2002; Burdank, 2001).

(4) Aromatic components are higher compared tocheese manufactured from milk of indoor fed ani-mals, which improves flavour (Rubino and Chilliard,2003).

(5) Most pharmacological components in herbs maypass through into the milk and into cheese, whichalso improves health properties for human consump-tion (Galina, 2004).

A number of the above stated beneficial plant metabo-lites found in milk have also been reported from analysesof different cheeses, including amines and alkaloids,cyanogenic glycosides, cyclitols, fatty acids, and seedoils, fluoroacetate, gums, non-protein amino acids, ter-penes (including essential oils, diterpenes, phytosteroland triterpenes), hydrolyzable tannins, flavonoids andcondensed tannins (Gambelli et al., 1999; Pompe et al.,2004).

In Mexico, there has been a long tradition of live-stock grazing. Two basic climates in the central regionof the country are found: one is semi-arid and the secondis tropical with higher precipitation during spring andsummer. Average historical annual precipitation is about600 mm in the semiarid and 1,600 mm in the tropics,with an annual mean temperature of 21–27 ◦C. Duringspring the native graminaceus, herbaceous and browse

species are growing and producing new foliage, but theyare repeating this phenomenon by the end of summer andduring autumn. Thus, in these regions vegetative growthis bimodal (Galina et al., 1998, 2000).

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266 M.A. Galina et al. / Small Ru

Artisan cheese is in North America and Mexico agrowing industry, stimulated by the successful produc-tion and export of French cheeses. Farmstead produced“artisan” cheeses experienced a steady growth from theearly 70’s in Mexico due to favourable market conditionsrelated to cheese quality from goat milk, and a marginalnew market for cheese from grazing Zebu cattle. Cheeseand milk products from grazing animals have becomeknown for their superior taste and qualities compared todairy products from indoor fed animals, cattle and goats(Galina et al., 1998; Galina, 2004). This can help theeconomical and sociological development of small farmenterprises. Utilization of fibrous diets, roughages andbrush land through grazing by ruminants can be manip-ulated in various ways, and the use of the local resourcesprovides economical feasibility. Milk production can besustained by feeding supplements such as slow-intakeurea (SIUS), when forage growth is reduced, thus avoid-ing over-grazing. Ruminant milk converted into qualityartisan cheeses provides better economical and socialstatus for the rural community. Artisan cheese makingrequires more labor, thus creating jobs which can reduceemigration of peasants. With modern technology the pro-duction of artisan food can be made attractive to urbanconsumers, thus improving rural conditions.

The objectives of this study were to determine qual-ity parameters in artisan cheese made from milk ofeither grazing or indoor fed goats or Zebu cattle, asthese parameters could be related to human nutrition andhealth. The study was to be conducted in spring and sum-mer of 2004 on two farms of central Mexico.

2. Materials and methods

2.1. Experimental animals

Lactic cheese was manufactured from Zebu cattleand Alpine goat milk through fermentation with a liquidstarter. Milking goats lived in the semiarid environmenton the “Puma Farm” at Cerro Prieto Queretaro, Mexico,at 20◦ 35′ latitude North and 100◦18′ longitude West. Thealtitude was 1950 m above sea level with a climate Bs1 kw (w) (e) described as dry semiarid with isolated rainsin the winter, and a total of 460 mm of average precipita-tion per year. The grazing herd (120 goats) was crossbredFrench Alpine with Saanen and Toggenburg in a seasonalrestricted mobil grazing (SRMG) where goats were onlypermitted to pasture inside a mobile electric fence once,

leaving the area resting until 100% vegetation occurred.Inside the fence goats were allowed to move free, with astoking rate of 1 AU/Ha. The average weight of the adultfemales was 55 ± 5 kg, and they were in mid lactation.

Research 71 (2007) 264–272

The management of the goats included daily grazing onthe range land after milking, and round-up of the goatsin the afternoon for overnight confinement (Galina etal., 2000). Sixty goats were kept indoors in full confine-ment during the study. There was 14 ha of range landvegetation with grasses: Bouteloua curtipendula, Chlo-ris virgata, Bothriochloa saccharoides, Leptochloa sac-charoides, Leptochloa dubia, Rhyncheltythurum roseum,Panicum obtusum, Bouteloua repens, Aristida adscen-sionis, Setaria parviflora, Urochloa fasciculata; legu-minous trees: Prosopis laevigata, Acacia farnesiana,Acacia schaffneri, Mimmosa biuncifera; shrubs: Celtispallida, Jatropha dioica, Zalazania augusta, Verbasinaserrata, Opuntia spp. Milk from the goats was pooledfor each group and separate cheese was manufactured.

Zebu cattle cheese was manufactured from milk pro-duced in the dry tropics of Colima, Mexico on the“Suchitlan” ranch, located at Comala, Colima, Mex-ico, at 19◦23′ latitude north, 103◦41′ longitude westand 1400 m above sea level. Koppen’s climate clas-sification is Aw1(w) with rainy season from July toOctober, 1000 mm a year. Duration of the dry seasonis from 8 to 9 months with average temperature of25 ◦C. Twenty-eight milking Zebu cows in mid lactationwith 457 ± 25 kg bodyweight were subdivided into twoequal groups, one under intensive mobile electric fencegrazing management (Ortız et al., 2002) with portablewater, and provided daily SIUS supplement (Galina etal., 2003). Total grazing area was 15.8 ha; 7.8 ha of Cyn-odon nlemfuensis and 8.0 ha of Brachiaria brizanta mixin a tropical legume forest. Stocking rates varied from3.6 to 5.9 AU/ha and instant stocking rate from 57.0 to93.3 AU/ha. At all times, grass was available exceed-ing the voluntary dry matter intake (VDMI). The othergroup with fourteen cows was placed and fed indoor cornsilage, King grass (Penisetum puerpureum) and SIUS infull confinement. Milk was collected from each herd asbefore and cheese manufactured separately.

Animals and milk were weighed monthly. Cheese wasmanufactured by acidification with lactic bacteria. Halfof the herd in the goat study was kept indoors and fedalfalfa hay and SIUS (Galina et al., 2000). During springand summer of 2004, the milk and cheeses from bothgroups and both species were tested for the proposedquality components.

2.2. Cheese manufacturing

Mexican artisan soft cheese was prepared for 5 days;60 kg of goat or cow milk per group were processeddaily. Fifteen kilograms for each group were processedas grazed milk and the other milk was from confined ani-

M.A. Galina et al. / Small Ruminant

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Fig. 1. Flow diagram of production of Mexican artisanal cheese.

als, manufacturing four kinds of cheese: (1) grazing-oats (GG), (2) indoor-goat (IG), (3) grazing-cattle (GC)nd (4) indoor-cattle (IC) as shown in Fig. 1.

.3. Chemical analyses

Moisture (oven-drying 60 ◦C to constant weight) andsh (ignition at 550 ◦C in a electric furnace) were deter-inated using standard methods (AOAC, 2003). Nitro-

en content was measured using the Kjeldahl methodAOAC, 2003). A conversion factor of 6.38 nitrogen wassed to calculate protein. Gross energy was determinedsing a calorimetric Parr bomb. Samples were analyzedn triplicate.

Volatile compounds were extracted from the milkat by Purge and Trap Dynamic Head Space technique,eparated by gas chromatography, terpenes were selec-ively detected by mass spectrometry. Monoterpenesere semi-quantified by integrating the 93 ion chro-atography peaks between 25 and 40 min and sesquiter-

enes by integrating the 161 ion between 50 and 70 min.The composition of CLA isomers in deep frozen milk

r cheese fats were analyzed using silver-ion high perfor-

ance liquid chromatography (AG+-HPLC). The VFAere sampled from the aliquot of grated cheese by purg-

ng with helium (50 ml/min) and pre-concentrated in apecially designed liquid nitrogen cooled cryotrap filled

Research 71 (2007) 264–272 267

with glass beads. After equilibrating to ambient tem-perature, the volatile organic compounds were probedwith solid phase micro extraction (SPME) needle Poly-dimethylsiloxane (PDMS) fiber (Supleco) 100 �m inthe headspace of a thawed cryotrap. The SPME nee-dle was transferred to the injection port of GC/MS andthe thermal species were analyzed for target substances.Varian star 3600 CX gas chromatographer equipped withnon-polar separation column RTX-5MS (Restec, 60 H0.25 mm i.d. �m d.f.) and coupled to the Varian Saturn2000 mass spectrometer was used for determination ofvolatiles in cheese samples. Electron impacto ionisationat 70 eV was used.

Milk and cheese FA profiles were compared for thedifferent milk production conditions and species afterdetermination by gas chromatography of the FA methylesters on a polar column (CPSil 88), between 70 and215 ◦C. T.

2.3.1. Total lipids and cholesterolTotal cheese lipids were determinated accord-

ing to Folch et al. (1957), using organic solvents(chloroform–methanol) and a gravimetric calculation.Cholesterol was measured by the procedure describedby Fenton and Sim (1991), with a direct saponificationusing 5-�-cholestane as internal standard through gaschromatography in a Varian 3400 CX chromatographequipped with a split injector, and flame ionization detec-tor (FID). A DB-5 capillary column (3 m × 0.25 mm i.d.)with a film thickness of 0.25 �m was employed on anautosampler Model 8200CX. Column temperatures washeld for 1 min at 180 ◦C, thereafter programmed at arate of 40 ◦C/min to a final temperature 290 ◦C. Tem-perature injector and detector were 280 and 300 ◦C,respectively. Nitrogen was used as carrier gas, apply-ing a flow rate 30 ml/min. Total time of retention was5 min, and cholesterol quantification was processed witha Varian star chromatography workstation, software 4.51version. Samples were analyzed in triplicate. The finalconcentration was expressed as mg/100 g of fat.

2.4. Fatty acids methyl esters (FAME)

Lipids were dissolved in hexane and sodium hydrox-ide methanol solution for saponification. The trans-esterification of cheese fat to methyl-esters was carriedout according to official method 696.33, AOAC (1997)using boron trifluoride (BF ). Fatty acid methyl ester

3(FAME) were quantified by gas chromatography (GC)in a CP-3380 chromatograph equipped with a split injec-tor, with flame ionization detector (FID) and autosamplerCP 8400. A DB23 column (30 m × 0.25 mm i.d.) in a

268 M.A. Galina et al. / Small Ruminant Research 71 (2007) 264–272

Table 1Composition of goat milk soft and Zebu cheeses (g/100 g cheese, wet base)

Groups Cattle or goat cheese indoor or grazed

GG IG GC IC

Moisture 59.2a 59.5a 58.8a 59.4a±2.48 ±2.40 ±2.49 ±2.67

Protein (N × 6.38) 16.9a 17.8a 15.8b 15.1b±0.5 ±1.3 ±1.1 ±1.2

Nitrogen 2.65a 2.79a 2.48b 2.37bAsh 1.62a 1.61a 1.61a 1.63a

±0.51 ±0.39 ±0.39 ±0.30

Energy (MJ/kg) 10.42a 10.37a 9.54b 9.50b±0.25 ±0.63 ±0.46 ±0.50

Fat (g/100 g cheese) 12.33b 16.90a 13.60b 17.50a±2.06 ±2.57 ±2.13 ±1.62

Cholesterol (mg/100 g/cheese) 63.2b 80.4a 70.5b 79.1a±4.5 ±8.4 ±5.1 ±8.2

Tocopherol (mg/100 g/cheese) 211a 87b 127a 77b±

r-cattle.

±7.4

GG, grazed-goats; IG, indoor-goats; GC, grazed-cattle and IC, indoobetween columns.

0.25 �m film thickness. Nitrogen was used as a gas car-rier at a flow rate of 30 ml/min. Temperatures columnwas held for 1 min at 120 ◦C, then programmed at rateof 10 ◦C/min to temperature 200 ◦C, held for 5 ◦C/min toa final temperature of 230 ◦C; temperature injector andFID were 250 ◦C and 300 ◦C, respectively. Integrationfor each fatty acid was performed by a Varian Star Chro-matography Workstation Software. Peak identificationwas made based of the basic retention times of a standardmethyl esters individual fatty acid (FAME mix C4-C24#18919-1 AMP). The final concentration of FAME wasexpressed as mg/100 g of cheese on wet bases.

2.5. Statistical analysis

The statistical model was completely random vari-ance analysis in a 2 × 2 factorial, with two feeding treat-

Table 2Sesquiterpenes (ng/kg cheese) in cheese from Indoor or grazed goats or cattle

Groups Cattle or

GG

Sesquiterpens ng/kg cheese manufactured in the Spring 500 ± 35Sesquiterpens ng/kg cheese manufactured in the Summer 1200 ± 5Monoterpens ng/kg cheese manufactured in the Spring 480 ± 43Monoterpens ng/kg cheese manufactured in the Summer 440 ± 26

GG, grazed-goats; IG, indoor-goats; GC, grazed-cattle and IC, indoor-cattlbetween columns.

3.4 ±11.7 ±7.9

Means with different letters (a and b) indicate differences (P < 0.05)

ments (Grazed and Indoors) and two species (Goats andZebu). Means with a significant difference (P < 0.05)were established according to Tukey’s (Steel and Torrie,1985). The statistical analysis using PROC GLM wascalculated with Statistical Analysis System (SAS, 1996).

3. Results

Composition differences together with their standarddeviations between cheeses from indoor and grazed Zebucattle and Alpine goats are in Table 1. Monoterpeneand sesquiterpene contents in spring in grazed Zebucheese were 460 ng and 520 ng/kg cheese, respectively,

while indoor fed Zebu cattle had 126 and 210 ng/kg(Table 2 and Fig. 2). Fat content was lower in grazedZebu cattle cheese at 13.6 g/100 g cheese and cholesterolwas 70.5 mg/100 g cheese, compared to 17.5 g fat/100 g

goat cheese indoor or grazed

IG GC IC

c 80 ± 14d 520 ± 47c 210 ± 21d3a 750 ± 13b 1314 ± 27a 935 ± 35ba 210 ± 27b 460 ± 39a 126 ± 35ca 232 ± 14b 475 ± 49a 111 ± 16c

e. Means with different letters (a–d) indicate differences (P < 0.05)

M.A. Galina et al. / Small Ruminant

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ig. 2. Monoterpenes (ng/kg) in cheese manufactured from indoor fedlpine goats or Zebu cattle vs. grazing goats or cattle in the spring.

heese and 79.1 mg/100 g cheese for indoor fed Zebu cat-le respectively, (Table 1). Grazing caused higher toco-herol contents in cheese from Zebu at 127 mg/100 gM, compared to 77 mg/100 g DM in cheese from

ndoor fed cattle. Grazing also increased the linoleiccid content in Zebu cattle cheese (173 mg/kg versus40 mg/kg/cheese) but especially in goat grazing up to83 mg/100 g cheese as shown in Table 4.

In goats, monoterpene and sesquiterpene, contentsn cheese from grazed goats, were 480 and 500 ng/kg

heese in the spring, respectively, compared to indoored goats with 210 and 80 ng/kg (Table 2). Differencesetween spring and summer were similar. Cheese fatnd cholesterol contents were lower for grazing goats

able 3atty acid methyl esters (FAME) profile of goat and cattle cheese (mg/100 g/c

atty acids K

G

4:0 Butanoic (butyric) 06:0 Hexanoic (caproic) 08:0 Octanoic (caprylic) 610:0 Decanoic (capric) 211:0 Undecanoic (undecylic) 112:0 Dodecaic (lauric) 213:0 Tridecanoic (tridecylic) 314:0 Tetradecanoic (myristic) 415:0 Pentadecanoic (pentadicyclic) 416:0 Hexadecanoic (palmitic) 117:0 Heptadecanoic (margaric) 418:0 Octadecanoic (stearic) 418:1 cis-9-Octadecenoic (oleic) 118:3 cis-9,12,15-Octadecatrienoic (�-3) (alfa-linolenic) 418:3 cis-6,9,12-Octadecatrienoic (�-6) (gama-linolenic) 920:3 cis-8,11,14-Eicosatrienoic (�-3) 820:4 cis-5,8,11,14-Eicosatetraenoic (�-6) (archiodenic) 122:6 cis-4,7,10,13,16,19-Docosahexaenoic (�-3) (cervonic) 323:0 Tricosanoic 424:0 Tetracosanoic (lignoceric) 4

G, grazed-goats; IG, indoor-goats; GC, grazed-cattle and IC, indoor-cattle.olumns.

Research 71 (2007) 264–272 269

at 12.3 g/100 g cheese and 63.2 mg/100 g cheese, com-pared to 16.9 g/100 g cheese and 80.4 mg/100 g cheesefor indoor fed goats, respectively. Grazing caused highertocopherol contents in cheese from goats at 211 mg/100 gcheese, compared to 87 mg/100 g cheese, respectively, inindoor fed goat cheese (Table 1).

Table 1 showed higher protein and nitrogen contentin both goat cheeses compared with the Zebu product,but no differences among grazed or indoor content.

Fat and cholesterol were higher in indoors manufac-tured cheese from cattle and goats (P < 0.05) as shownin Table 1.

Table 3 shows the methyl ester fatty acid spectrumfor the soft goats and cattle cheeses with great varia-tion among C4:0-C10:0 particularly in caproic, caprylicand capric concentrations. Butyric acid was affectedby management. When C:12 to C:8 saturated FA wereanalyzed, dodecanoic (lauric), tetradecanoic), hexade-canoic (palmitic) and octadecanoic (stearic) were themost prominent. Dodecanoic (lauric) acid showed higheramount (439 and 421 mg/100 g cheese) in IC and GCcompared to both goat cheeses (P < 0.05). Indoor cheese(IG and IC) showed prominence in tetradecanoic con-

centration from GG or CG (P < 0.05). For hexadecanoic(palmitic) goat cheese were significant different fromcattle (P < 0.05). Finally, when octadecanoic acid wasanalyzed cattle and goat cheese showed no differences

heese)

inds of cheeses

G IG GC IC

.34a 0.37a 0.38a 0.44a

.79a 0.63b 0.84a 0.62b

.1b 8.7a 4.9c 4.4d98.1a 284.5a 276.2a 272.2a.6c 1.7c 2.4a 2.1b72b 230b 421a 439a.1a 2.4b 2.7a 2.4b72b 560a 337c 551a7c 45b 51a 55a711b 1652b 1524a 1568a5a 43ab 39c 42b47a 437a 469a 467a130b 1124b 1178a 1198a1a 39a 19b 17b.2b 9.4b 8.5a 8.1a.5a 8.9a 7.5b 6.1b3b 13b 17a 14b.1b 2.7c 3.5a 3.4a.4a 3.6b 4.7a 3.2b.5a 3.6b 3.4b 3.6b

Means with different letters indicate differences (P < 0.05) between

270 M.A. Galina et al. / Small Ruminant Research 71 (2007) 264–272

Table 4Polyunsaturated fatty acids in goat or cattle cheese (mg/100 g/cheese)

Name Chemical name Series Cheese types

GG IG GC IC

18:2 Linoleic (LA) cis-9,12-octadecadienoic �6 163a 142b 173a 140b18:2 Linolelaidic trans-9,12-Octadecadienoic – 31a 19b 34a 17a18:3 Alfa-linolenic (ALA) cis-9,12,15-Octadecatrienoic �3 41a 39b 44a 37b18:3 Gama-linolenic cis-6,9,12-Octadecatrienoic �6 9.2b 9.4b 8.5a 8.1a20:2 cis-11,14-Eicosadienoic – 4.6a 3.5c 4.3b 4.7a20:3 homo-�-linolenic cis-8,11,14-Eicosatrienoic �6 4.1a 4.4a 3.6b 3.3c20:3 cis-11,14,17-Eicosatrienoic �3 8.5a 8.9a 7.5b 6.1c20:4 Arachidonic (AA) cis-5,8,11,14-Eicosatetraenoic �6 18a 13c 17a 14b20:5 Timnodonic (EPA) cis-5,8,11,14,17-Eicosapentaenoic �3 5.4a 3.6d 4.7b 4.3c22:2 cis-13,16-Docosadienoic – 4.2a 1.5d 3.8b 3.5c

oic

Cattle.

22:6 Cervonic (DHA) cis-4,7,10,13,16,19-Docosahexaen

GG, grazed-goats; IG, Indoor-Goats; GC, Grazed Cattle, IC, indoor-columns.

(P < 0.05). Management more than species made dif-ferences. The concentration of cis-9-octadecenoic acid(oleic) was significantly higher for GC and IC from GGand IG (P < 0.05).

However, the most interesting results shown were inthe polyunsaturated FA C18:2 to C22:6. The presenceof omega 3 and 6 distribution, were mostly better inGG and GC. Values of the series omega 3 fatty acidswere higher in GG. cis-9,12,15-Octadecatrienoic (alfalinolenic-ALA) and cis-5,8,11,14,17-eicosapentaenoicacids had the highest concentration in GG cheese.Table 4 demonstrates that cis-9,12-octadecadienoic(lionoleic-LA) and cis-5,8,11,14-eicosatetraenoic acids

(arachidonic-AA) had highest concentration in GG. cis-6,9,12-Octadecatrienoic and cis-8,11,14-eicosatrienoicacids were higher in GC (P < 0.05) to compared withthe rest of cheeses. The omega 6 fatty acids (total

Table 5Total fatty acids methyl esters (FAME) of soft cheeses (g/100 g, wetbasic)

FAME Kinds of cheeses

GG IG GC IC

Volatile 0.28b 0.29b 0.24a 0.23aSaturated 2.78a 3.23b 2.96c 3.35cMonounsaturated 1.21a 1.14b 1.22a 1.18bPoliunsaturated 0.27a 0.24c 0.27a 0.25bOmega (�) 3 0.06a 0.05a 0.06b 0.05bOmega (�) 6 0.22a 0.17b 0.20a 0.17b�6: �3 relationa 3.67 2.93 3.92 3.40Total FAME 4.26b 4.61a 4.45b 4.78a

GG, grazed-goats; IG, indoor-goats; GC, grazed cattle, IC, indoor-cattle. Means with different letters indicate differences (P < 0.05)between columns.

a Average relation between �3 and � 6 for all treatments 3.48.

�3 3.1b 2.7b 3.5a 3.4a

Means with different letters indicate differences (P < 0.05) between

linolenic, eicosatrienoic and archiodenic) were higherin GG as compared to the other cheeses. Finally for cis-4,7,10,13,16,19-docosahexaenoico acid (DHA) in bothindoor made cheeses presented higher concentrationscompared with grazed made cheeses.

In Table 5, the concentration total of FAME subdi-vided saturated and monounsaturated being significantlyhigher for IG and IC from GG and GC (P < 0.05). Forpolyunsaturated FAME results were similar to all groups.For the total concentration of the �-3 series, the high-est values (0.06 g/100 g fresh cheese) corresponded toGG and GC. Finally, the relationship between �-3:�-6averaged 3.48 in all groups.

4. Discussion

Goats were pastured on 14 ha of shrub covered Aca-cia range land, and were supplemented with a slow-intake urea mixture granting nutritional requirements(SIUS) (Galina et al., 2000). Zebu cattle were pas-tured on 16 ha of Cynodon nlemfuensis and Brachiariabrizanta, on mountainous land with leguminous trees,and were supplemented also with SIUS (Ortız et al.,2002). Milk production averaged 2.1 ± 0.5 kg/d frommid-lactation goats, and 12.5 ± 1.7 kg/d from the Zebucows (Galina et al., 1998). Previously better qualitycheese from pastured than from indoor fed cattle andgoats has been reported (Schlichtherle-Cerny et al.,2004). Other studies have shown that cheese from graz-ing ruminants had better non-saturated fatty acid pro-

files (Burdank, 2001; Boorton and Foster, 2002). Localinitiatives in promoting functional foods and innova-tive cheese products can help goats and cattle to playa greater role in the sustainable development of an

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co-friendly environment in developing and developedountries (Dubeuf et al., 2004). Overall, the cheesesade from milk of grazing animals had less cholesterol

nd higher antioxidant components accompanied by ter-enes, that have been proven to reduce tumoral cell for-ation (Abiodun and Gould, 2002; Boorton and Foster,

002; Burdank, 2001). Finally, linoleic acid and aromaticomponents were increased in cheese manufacturedrom milk of grazing ruminants, which made the flavournd taste more attractive to consumers (Gambelli et al.,999).

Soryal et al. (2004) measured protein and fatty acidsn soft goat cheese comparing different feeding systemsn full confinement and grazing five different forageswheat, sesame, sudan grass, native grass and clover)upplemented with concentrate in a mix diet. They found

protein concentration in cheeses between 15.0 and4.0% from each diet with 14.5–14% fatty acids with-ut recording differences among diets. They concludedhat diet did not have significative effect. However, in theresent study cheeses from milk of grazed goats (GG)r indoor goats (IG) had higher protein content 16.9nd 17.8% without statistical differences, Zebu cheesesad lower protein content 15.8 and 15.1% for grazed orndoor.

In other studies, Park (1990, 1999) recorded cheesealues of 20.1% fat and 18.9% protein, both being higherhan those observed in the present work. Management,uantity and quality of supplementation could explainifferences.

Cholesterol in goat soft cheeses varied as demon-trated by Park (1999) who analyzed 15 types of soft goatheeses, showing a variation of 81, 125 and 146 mg/100 gheese. Later demonstrated cholesterol values in softheese of 121 mg/100, were measured by colorimetryas chromatography was employed in the present study,ith results of 63 to 70 mg/100 g of cheese in grazedoat and cattle. Which was lower than for to Emmen-al cheese (89 mg/100 g) values reported by Ulberth andeich (1992). Results for indoor treatments in the present

tudy were 80.4 mg/100 g in goat and 79.1 mg/100 g inattle. Previously Park (1999) reported higher values foroft goat cheese of 110 mg/100 g cheese. In other studiesn Cheddar discussed by Hamill and Soliman (1994) andtewart et al. (1992) results showed lower values of 71nd 77 mg/100 g.

Andrikopoulos et al. (2003) showed cholesterol val-es of 68 mg/100 g in Feta cheese. Manufacturing pro-

ess could explain differences in cholesterol valuesmong soft cheeses. In either case, Mexican soft cheeseas low in cholesterol, particularly from grazing ani-als.

Research 71 (2007) 264–272 271

In relation to polyunsaturated fatty acids precursors of�-6 and �-3 fatty acids, it has been shown that quantitiesof linoleic acid (LA) and alfa-linoleic acid (ALA) areaffected by the feeding system (Zlatanos et al., 2002)

The cis-9,12-octadecadienoic acid (C18:2 linoleic) inGG cheese had the higher concentration (56 mg/100 gcheese) compared with cis-9,12,15-Octadecatrienoicacid (C18:3 alfa-linolenic). This result was similar tothe results shown by Zlatanos et al. (2002), who reportedconcentration of the 2% and 1% for linoleic and linoleicacids respectively, discussing that apart from feeding,cheese making could affect FA concentration.

The GC cheeses showed the higher concentrationof Eicosatetraeonic (arachidonic) acid. Banskalieva etal. (2003) reported that a higher intake of arachidonicacid, metabolized to prostaglandins and thromboxanes,elements related to cardiovascular diseases and inflam-matory disorders.

Castro (2002) estimated that the optimal ratiobetween �-6 and �-3 should be 5:1 or less. In our results,soft goat cheese had an average 3.48:1 relation being richin �-6, but did not pass the health values discussed above.

5. Conclusion

Nutritionally interesting and beneficial componentswere found to be at significantly superior levels incheese made from milk under grazing management com-pared to an indoor feeding system regardless of animalspecies.

Grazing produced milk that showed better qualityfor soft cheese, goat or Zebu cattle milk were not sig-nificantly different, management was the key element.Consumer benefit from the nutroceutical effects of softcheese prepared from grazing animals, particularly aredue to cholesterol reduction, which improve humanhealth by having a beneficial effect on the cardiovascularsystem.

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