Table 2.
Scrubby resources feeding and pasteurization influence on quality of goats’ milk and artisan soft cheese in Mexico (g/100 g dry-weight basis)
| Milk | Cheese | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| GR | GP | IR | IP | p value | GR | GP | IR | IP | p value | |
| Proteina | 27.4 | 26.9 | 28.1 | 29.1 | NS | 30.5bc | 28.4c | 32.0ab | 34.0a | * |
| Ash | 6.5 | 6.6 | 6.9 | 6.6 | NS | 3.9 | 5.1 | 4.7 | 5.1 | NS |
| Energy (MJ/kg DM) | 24.2 | 23.5 | 24.0 | 24.6 | NS | 23.2 | 22.8 | 23.0 | 23.6 | NS |
| Fat | 24.9 | 28.0 | 22.1 | 22.8 | NS | 49.2 | 50.9 | 46.9 | 45.8 | NS |
| Cholesterol (mg/100 g) | 112.7a | 103.6a | 122.7a | 76.3b | ** | 155.5 | 187.9 | 185.8 | 204.5 | NS |
Means with different letters indicate differences between columns
GR grazing/browsing goats’ raw milk or cheese made from this, GP grazing/browsing goats’ pasteurized milk or cheese made from this, IR indoor goats’ raw milk or cheese made from this, IP indoor goats’ pasteurized milk or cheese made from this, NS not significant
*p < 0.05; **p < 0.001
aTotal protein (%)