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<0.05). There were differences between treatments, with higher values (p<0.05) under the housed system for milk yield, cheese yield, fat concentration (22.281 %), protein (20.173 %), total solids (45.162 %), salt (0.966 %), saturated fatty acids (p<0.001), and textural parameters (p<0.05). Under grazing, there was an increase in conjugated linoleic (p<0.001), cis-10-heptadecanoic (p=0.001), heptadecanoic acid (p=0.001), acid oleic (p<0.001), elaidic (p<0.001), and α-linolenic (p<0.001) acids. It is concluded that the extensive grazing production system offers better benefits regarding nutritional quality of cheese, highlighting conjugated linoleic acid and milk fat, although with a negative effect on milk production. By linking product quality to husbandry practices and breed resources, the research provides an evidence base for reinforcing traditional cheese making as a driver of economic resilience, cultural continuity, and agro ecosystem sustainability in northern Mexico.