Effect of the feeding system on yield, chemical composition, and fatty acid profile of artisan cheese from local goat milk in northern Mexico

The objective of this research work was to determine the yield, texture, and quality of artisan goat cheese produced in a housed and extensive grazing production system in northern Mexico. Milk from ten adult local goats, at the beginning of lactation, with an average weight of 42±2.25 kg and 2.5 births, randomly distributed in two treatments (housed n=5 and grazing n=5), was used to make cheese. The goats had an adaptation period of 14 days and were milked manually for 28 days. Yield, texture, chemical composition (concentration of fat, protein, moisture, salt, and total solids), and fatty acid profile of the cheese were evaluated. Statistical analysis was performed as a repeated measures design with the MIXED procedure. The fatty acid profile was analyzed by one-factor ANOVA with the GLM procedure and the comparison of means was performed with Tukey’s test (p