Effect of Supplementation of Herd Diet with Olive Cake on the Composition Profile of Milk and on the Composition, Quality and Sensory Profile of Cheeses Made Therefrom

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ID: 118278
2020
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Abstract
Aim of the present study was to assess the effect of dietary dried partially destoned olive cake supplement on nutritional quality and sensory profile of milk and cheese produced by dairy cows. The experiment was carried out on eighty-four healthy dairy Friesian cows divided into two homogenous groups. The control group (CTR) received a conventional diet, whereas the experimental group (OC) received a conventional diet supplemented with olive cake as 15% of DM. The trial lasted five months. Monthly, on individual milk samples, yield and physical-chemical parameters were determined. Milk was used for the artisanal cheese production. On 10 samples of cheese for each group, physical-chemical and fatty acid profile were determined. Electronic nose analysis and sensory evaluation were performed. Data were analyzed by ANOVA. The diet affected (p < 0.05) the milk yield, exclusively in September. Yield and quality of cheese of OC group after 60 d of ripening showed higher (p < 0.05) yield, moisture and fat content, lower (p < 0.05) pH, protein, salt and ash content, higher (p < 0.01) MUFA and PUFA and CLA content, lower (p < 0.05) SFA, higher (p < 0.01) UFA/SFA and hypocholesterolemic/hypercholesterolemic ratios, better (p < 0.01) atherogenic and thrombogenic indices. Data show dietary olive cake supplementation in lactating dairy cows improves nutritional and nutraceutical properties of cheese, volatile profile and level of assessors’ acceptance.
Reference Key
chiofalo2020animalseffect1 Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Biagina Chiofalo;Ambra Rita Di Rosa;Vittorio Lo Presti;Vincenzo Chiofalo;Luigi Liotta;Chiofalo, Biagina;Di Rosa, Ambra Rita;Lo Presti, Vittorio;Chiofalo, Vincenzo;Liotta, Luigi;
Journal animals
Year 2020
DOI
10.3390/ani10060977
URL
https://doi.org/10.3390/ani10060977
Keywords
Chemical composition cheese fatty acid profile milk dairy cow sensory profile olive pomace

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