Physicochemical and sensory characterisation of ‘Molido’ fresh cheese from cows fed sorghum silage in small-scale dairy systems in the highlands of central Mexico

Abstract

Abstract The diet of milking cows influences dairy products through the physicochemical and sensory characteristics of the milk produced. Sorghum silage has been proposed as an alternative forage for small-scale dairy systems in the highlands in the face of changing rain patterns and dry spells. Sorghum forage has tannins and other metabolites that could affect cheese composition and sensory characteristics for consumers. Fresh ‘Molido’ cheese made cows fed a diet with a forage base of 80% sorghum silage – 20% maize silage on a DM basis (treatment SgSLG) compared to the conventional forage base of 100% maize silage (treatment MzSLG). Chemical composition was analysed by analysis of variance on a completely randomised design, and a sensory assessment by a 1 to 5 point hedonic scale analysed by the Kruskal-Wallis non parametric test, and overall preference analysed by a Xi-square test. There were significant differences between cheeses (P < 0.05) for fat, protein and ash contents. In the sensory assessment, significant differences (P < 05) were for flavour, texture in mouth, and aroma persistence with higher score for MzSLG cheese. However, in overall preference, SgSLG cheese was significantly preferred (P < 0.05) over MzSLG cheese. The overall preference for cheese made from milk of cows fed a forage base of sorghum silage, represents an alternative to small-scale dairy farmers whose milk is for artisan ‘Molido’ fresh cheese production.