Characterisation and sensory appraisal of fresh ‘molido’ cheese from cows fed different levels of sunflower silage inclusion in small-scale dairy systems

Abstract Small-scale dairy systems require feeding strategies to improve their productivity and sustainability. Since these systems in central Mexico mostly sell their milk to local artisan cheese makers, and cow diets influence milk and dairy products composition, the objective was to evaluate the effect on physicochemical characteristics, sensory appraisal, and economic performance of cheeses made with milk from cows fed different levels of sunflower silage (SFSL) inclusion in the forage DM component of diets (T0 = 0% SFSL; T20 = 20%; T40 = 40%; and, T60 = 60%). Physicochemical composition was analysed by analysis of variance in a completely randomised design and the sensory assessment of the cheeses was with a hedonistic five-point scale and the results were analysed by means of descriptive statistics and a radar graph. Partial budgets were used for economic analyses. There were significant differences (P < 0.05) for all physicochemical variables (moisture content, cheese yield, protein and fat content, and pH) of the cheeses, with higher values for yield, protein and fat content in the treatments that included SFSL. Sensory assessment values were in the average perception range of judges. Treatments that included SFSL had lower production costs, higher margins over costs, and higher returns/costs ratios. It was concluded that the inclusion of sunflower silage in diets for dairy cows in small-scale dairy systems resulted in higher cheese yields, protein and fat content, with positive sensory attributes, lower production costs and higher incomes from cheese making.