## 2 Materials and Methods
### Cheese Manufacture and Sampling  
Eighteen cheeses were manufactured for this study, including three replicate samples for each diet group (C, DOP40, and DOP80) and rennet type (animal and vegetable). In the fifth month of lactation, about 20 kg of bulk milk per batch was collected from each experimental ration group and  
\begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Ration Ingredients, \% DM**} & \multicolumn{3}{c}{**Lactation Experimental Diets 1**} \\  & **Control** & **DOP40** & **DOP80** \\ \hline Alfalfa hay & 20.16 & 20.28 & 20.44 \\ \hline
**Concentrate** & & & \\ \hline Dehydrated orange pulp (pellets) & 0.00 & 19.36 & 38.64 \\ Grain oats & 21.44 & 12.83 & 4.24 \\ Grain barley & 8.28 & 4.96 & 1.65 \\ Grain corn & 18.76 & 11.25 & 3.77 \\ Soy flour, 44\% & 7.09 & 9.92 & 12.57 \\ Sunflower pellets, 28\% & 12.46 & 12.12 & 13.35 \\ Grain peas & 10.01 & 7.87 & 3.93 \\ Salt & 0.39 & 0.39 & 0.39 \\ Stabilised lard & 0.39 & 0.00 & 0.00 \\ Vitamins and minerals 2 & 1.01 & 1.01 & 1.02 \\ \hline \hline \multicolumn{4}{c}{**Proximate Composition and Nutritive Value, \% DM**} \\ \hline DM, \% & 87.08 & 87.08 & 88.09 \\ Crude protein & 20.92 & 18.66 & 18.30 \\ Neutral detergent fibre & 29.82 & 26.56 & 28.29 \\ Acid detergent fibre & 14.69 & 15.24 & 16.83 \\ Acid detergent lignin & 3.09 & 3.13 & 3.43 \\ Sugar and starch & 36.07 & 36.07 & 20.49 \\ Ether extract & 2.63 & 1.85 & 1.43 \\ Ash & 6.50 & 7.47 & 8.64 \\ Calcium & 0.60 & 0.96 & 1.27 \\ Phosphorus & 0.48 & 0.41 & 0.39 \\ Gross energy, kcal/g DM & 4.37 & 4.31 & 4.25 \\ Forage unit for lactation, UFL/kg & 0.98 & 0.98 & 0.96 \\ Protein digestible in the intestine (PDI) & 10.42 & 10.42 & 11.42 \\ \hline \hline \end{tabular}  
* Control, diet based on commercial concentrates plus alfalfa hay; DOP40, diet based on concentrate with 40% of cereals replaced by DOP plus alfalfa hay; DOP80, diet based on concentrate with 80% of cereals replaced by DOP plus alfalfa hay. 2 Neutral cabars LD granulado, Cargill®, Spain. DM: dry matter.  
\end{table}
Table 1: Ration ingredients, proximate composition, and nutritive value of the experimental diets used to feed goats during the fifth month of lactation.  
was transported in a refrigerated vehicle to an artisanal factory for cheese manufacture. Another two batches were produced in two consecutive days, but under the same conditions. Half of each batch was clotted using a commercial animal rennet and the other half, using a commercial vegetable rennet, according to the manufacturer's instructions. The cheeses were made with raw milk (in the fifth month of lactation) and without adding a starter culture, following traditional methods [11]. Briefly, after heating to 32 \({}^{\circ}\)C, the animal (Avances Bioquimicos Alimentacion S.L., Pontevedra, Spain; about 0.25 mL per litre of milk) or vegetal (thistle _Cynara carduculus_ L., Avances Bioquimicos Alimentacion S.L.; about 0.25 mL per litre of milk) rennet was added to obtain clotting in 60 min. After coagulation, the curd was cut with a lyre of parallel wires to obtain grains the size of a hazelnut. Then, the temperature was raised to 34 \({}^{\circ}\)C and the curd was stirred mechanically for approximately 35 min, before whey drainage. The curds were moulded into pieces and pressed in a hydraulic press (2.0 kg/cm\({}^{2}\)) for 1 h. Finally, the cheeses were immersed in brine (15-18 \({}^{\circ}\)Baume, 6 \({}^{\circ}\)C, pH = 5.15-5.20) for 30 min. Afterwards, the cheeses were ripened in chambers at 10-12 \({}^{\circ}\)C with a relative humidity of 85% for 60 days.