Claudia Puga, Mario Cuchillo, Miguel Galina, Fernando Pérez-Gil


A group (A) of 20 female French Alpine goats (50 ± 5 Kg BW) were fed on summer semiarid vegetation in Querétaro, México. Other group (B) with similar characteristic was fed in full confinement with Lucerne hay and concentrate of cereals. Four kids of cheese were prepared: 1) browsed-raw (BR), 2) browsed-pasteurized (BP), 3) indoor-raw (IR) and 4) indoor-pasteurized (IP); using 30 kg of milk per group, 15 kg each group were proceed in raw and 15 kg each were pasteurized. Moisture, energy, protein, ash, lipids, cholesterol, fatty acids profile and CLA were determined in the cheeses; the results were analyzed with a variance analysis in a 2x2 factorial arrangement. Energy, fat and ash did not affect for feeding system and heat treatment. Protein content was higher in IP cheese compared with BR and BP cheeses. BR cheese had a lowest cholesterol value in relation to BP, IR and IP cheeses. The browed cheeses had the highest concentration of CLA, EPA and DHA acids in relation to indoor cheeses. Pasteurization did not have effect in cheese quality. Browsing increased concentration of compounds with a beneficial effect on human health, factor that could add revenue to the small farmer’s income.


goat’s milk cheese; summer browsing; CLA; PUFA.


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