Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2017, 5(1), 54-62
DOI: 10.12691/jfnr-5-1-9
Open AccessArticle

Influence of feeding Murciano-Granadina Goats with Posidonia oceanica Banquettes on the Resulting Milk and Cheese

Anne van Eldik1, María Isabel Hortelano2, Daniel Álvarez2, Juan Sotillo3, Cándido Gutiérrez3, Víctor Garcia2, Margherita Bacchiocchi4 and María Belén López2,

1HAS Hogeschool. Postbus 90108, 5200 MA 's-Hertogenbosch, Netherlands

2Food Science and Technology Department, International Excellence Campus for Higher Education and Research "Campus Mare Nostrum", Veterinary Faculty, University of Murcia, Campus de Espinardo, 30100, Murcia, Spain

3Animal Medicine and Surgery Department, International Excellence Campus for Higher Education and Research "Campus Mare Nostrum", Veterinary Faculty, University of Murcia, Campus de Espinardo, 30100, Murcia, Spain

4Veterinary Science Department, University of Pisa, Viale delle Piagge, 2, 56124 Pisa, Italy

Pub. Date: January 22, 2017

Cite this paper:
Anne van Eldik, María Isabel Hortelano, Daniel Álvarez, Juan Sotillo, Cándido Gutiérrez, Víctor Garcia, Margherita Bacchiocchi and María Belén López. Influence of feeding Murciano-Granadina Goats with Posidonia oceanica Banquettes on the Resulting Milk and Cheese. Journal of Food and Nutrition Research. 2017; 5(1):54-62. doi: 10.12691/jfnr-5-1-9


The inclusion in the diet of biological products of a biodegradable nature is a highly valued strategy with many advantages. Posidonia oceanica is a seagrass species which may be used as a substitute for straw. In this study, one group of goats (control) was fed a normal diet that contained straw, while the straw in the diet of the other group was replaced by P. oceanica. No significant differences were found between the control and experimental group regarding the main physicochemical and sensorial parameters of the resulting milk and cheese; although the cheese from the group fed P. oceanica was firmer and chewier. When the milk-clotting time was determined under different assay conditions, the origin of the milk was found to have a significant effect, the milk from animals fed with algae showing greater technological suitability. In conclusion, P. oceanica can be used as a straw substitute, promoting a sustainable livestock system and contributing to the maintenance of meadows.

Posidonia oceanic goat milk goat fresh cheese milk clotting time

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