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Photo credit: Getty Images: igorr1 Introduction Due to the increasing cost of feed ingredients, producers have increasingly adopted alternative feedstuffs, including fat sources and dried distillers’ grains with solubles (DDGS). In response to these challenges, the swine industry has developed leaner pig genotypes, often through the supplementation of diets with unsaturated fat sources, which results in a higher proportion of polyunsaturated fatty acids in pork.
Abstract : Cachaça is a traditional Brazilian drink that has the potential to offer a new sensory and technological strategy for artisanal cheesemaking, particularly for small-scale producers and family farming. This study aimed to investigate the effects of cachaça immersion on the physicochemical, microbiological, color, texture, and sensory parameters of artisanal goat coalho cheeses using three different varieties of cachaça immersion.
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