Production, composition and processing of milk from ewes fed soybean seeds

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

The objective of this study was to evaluate production, chemical composition, and estimates of total solids and fatty acid profile of milk from 1/2 Lacaune x 1/2 Ile de France ewes fed control and soybean seeds-supplemented diets. Additionally, Roquefort type cheese was also produced and subjected to sensory analysis. Twenty four 1/2 Lacaune x 1/2 Ile de France ewes were divided into three groups and fed a control diet and diets containing 70 and 140 g kg(-1) soybean as fed, during the lactation period. The remainder milk was used to produce Roquefort cheese. The experimental design was completely randomized, with three treatments (0, 70, and 140 g of soybean kg(-1) as fed) and eight repetitions. The diets did not affect significantly the performance (56.72 kg post-birth weight; 62.63 kg weight after 56 lactation days; 2.03 kg day(-1) dry matter intake; 0.11 kg average daily weight gain), or milk production (443.61 mL day(-1)), density (1.035 g mL(-1)), acidity (19.33 degrees D), and pH (6.41) of lactating ewes. Milk chemical composition was (per 100 g of milk): 14.86 g total solids, 9.84 g solids not fat, 4.98 g protein, 4.14 g casein, 5.03 g fat, and 4.11 g lactose. Saturated (72.07 g/100 g of fat), monounsaturated (21.48 g/100 g of fat) and polyunsaturated (6.37 g/100 g of fat) fatty acids were not significantly different. However, the polyunsaturated linoleic acid was significantly different in the milk from ewes fed the diet containing 140 g of soybean kg(-1) as fed (5.58 g/100 g of fat) compared with those fed the control diet and 70 g of soybean kg(-1) as fed (3.82 g/100 g of fat). The Roquefort type cheese had excellent acceptance by the panel. The highest cheese yield was obtained with the milk from ewes fed diets containing 70 g kg(-1) soybean as fed. A diet containing 140 g kg(-1) soybean as fed is recommended as it leads to greater linoleic acid content in the ewes milk, improving the lipid fractions and nutritional quality of the milk.