02169naa a2200373 a 450000100080000000500110000800800410001902400550006010000180011524502090013326000090034250000380035152009940038965000170138365000160140065000170141665000120143365000110144565000180145665000120147465000330148665000200151965000180153970000210155770000160157870000220159470000170161670000240163370000230165770000210168070000220170170000170172377300550174021340772022-01-24       2022    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.idairyj.2021.1051762DOI1 aMACIEL, D. L.  aPhysicochemical, nutritional, and sensory attributes of 1 Minas frescal cheese from grazing cows fed a supplement containing different levels of babassu coconut (Orbignya speciosa).h[electronic resource]  c2022  aPublicado online em: 1 set. 2021.  aAlternative feeds can reduce milk production costs, but quality attributes of dairy products may also be affected. The physicochemical, sensory, and fatty acid (FA) profiles of Minas frescal cheese produced from grazing cows fed different levels of cracked babassu coconut (CBC) was investigated Actual and adjusted cheese yields in kg cow-1 d-1 decreased as CBC levels increased in the supplement. Physicochemical composition was unaltered, whereas proportions of trans-11 18:1 and cis-9, trans-11 CLA linearly increased in cheese from cows fed increasing CBC levels. Conversely, the n-6:n-3 FA ratio showed a linear decreasing pattern. Yellow intensity decreased linearly, whereas a quadratic response was observed for aroma and appearance scores. In conclusion, feeding CBC to grazing cows induces beneficial changes in FA composition and other quality attributes of Minas frescal cheese, but cheese yield in kg cow-1 d-1 is strongly reduced, limiting the use of CBC in dairy cow diets.  aDairy cattle  aFatty acids  aÁcido Graxo  aBabaçu  aBovino  aGado Leiteiro  aPastejo  aPropriedade Físico-Química  aQueijo de Minas  aVaca Leiteira1 aVARGAS, J. A. C.1 aMEZZOMO, R.1 aGAMA, M. A. S. da1 aLEITE, L. C.1 aCASTRO, I. R. R. de1 aOLIVEIRA, L. R. S.1 aFARIAS, M. L. C.1 aLUZ, W. B. dos S.1 aALVES, K. S.  tInternational Dairy Journalgv. 127, 105176, 2022.