29º Congresso Brasileiro de Zootecnia

The use of protected fats in ruminant feed to increase energy has become common, although there are some questions about changes in the sensory characteristics of end products, especially milk. The objective of this work was to evaluate the effect of the inclusion of soybean and palm protected fat and deactivated soybean grains on the sensorial characteristics of artisan cheese type Minas frescal from the milk of Pantaneira sheep. Twenty-five Pantaneiro females were randomly distributed in four treatments, with 5 replicates: control (Con), soybeans protected fat (GPS), palm protected fat (GPP), combination of protected fats (Blend) and soybean grain deactivated (GSD). Artisan cheese type Minas frescal were manufactured by animal, and performed sensory test with semi-trained panel. A small note of consistency was given to the Con treatment. Cheeses Con, GPS, GPP and Blend, ie the overall appearance, color and overallity of GSD cheeses, may be due to flavor. GPP has lower note for flavor. Supplementation of GPS, GPP and Blend in lactation diet of ewes, not change the acceptance of artisan cheese type Minas frescal by consumers.