Physicochemical and sensory characteristics of milk from goats supplemented with castor or licuri oil

Abstract 

The purpose of this study was to evaluate the influence of castor and licuri palm oils supplemented to milking goats on the physical, chemical, and sensory characteristics of milk. A double Latin square experimental design (5×5) using 10 confined crossbred Moxotó-Alpine goats was performed according to the following treatments: nonsupplemented (control), 3% castor oil, 5% castor oil, 3% licuri oil, and 5% licuri oil. Oils in each treatment were supplemented in the dry matter. Castor oil supplementation reduced the fat content and increased the lactose and density of milk. Considering the sensory analysis, a lower acceptability was observed for milk from goats supplemented with castor oil. On the other hand, licuri oil supplementation led to higher acceptability scores for flavor and odor of goat milk.

Key words: acceptability, chemical composition, Syagrus coronata, Ricinus communis