Effect of feeding goats with distilled and non-distilled thyme leaves (Thymus zygis subp. gracilis) on milk and cheese properties

Abstract

The aim of this study was to evaluate the effect of feeding goats with distilled and non-distilled thyme leaves (Thymus zygis subsp. gracilis) on the physicochemical composition and technological properties of pasteurised goat milk, and on the physicochemical composition, phenolic content, oxidative stability, microbiology, sensory and texture profile of Murcia al Vino goat cheese. One group of goats was fed the basal diet (control), the second and third groups were fed with different levels of distilled (10 and 20%) or non-distilled (3·75 and 7·5%) thyme leaves. Goat milk physicochemical composition was significantly affected by the substitution of 7·5% of basal goat diet with non-distilled thyme leaves (increase in fat, protein, dry matter and PUFA content), while goat milk clotting time was increased significantly by the introduction of 20% distilled thyme leaves, which reduces its technological suitability. Microbiology, sensory and texture profiles were not affected by the introduction of distilled thyme leaves. The introduction of distilled and non-distilled thyme leaves as an alternative feed to diet can lead to an inhibition of lipids oxidation. The introduction of distilled and non-distilled thyme leaves into goat's diet can be successfully adopted as a strategy to reduce feeding costs and to take advantage of the waste from the production of essential oils, minimising waste removing costs and the environmental impact.

Processing and Characterization of Environmentally Friendly Composites from Biobased Polyethylene and Natural Fillers from Thyme Herbs

“…Due to its excellent properties and particular flavors, thyme is also used in the beverage industry in both alcoholic [30] and non-alcoholic products [31]. This industrial activity generates important amounts of wastes that are currently dropped into controlled landfills or used for animal [32].…”

Preliminary microbiological and chemical characterisation of edible goat’s rennet, a unique product of Sardinian food tradition

“…Caprylic and butyric acid were the least prevalent in all samples. This is interesting since a high content of caprylic and butyric acid has been reported for a number of goat cheeses (Boutoial et al 2013;Tripaldi et al 2015). It is known that long chain…”

Consumer acceptance of milk from goats fed a diet supplemented with aromatic plants

“…Thirty‐six multiparous lactating Murciano‐Granadina goats were used in this study during three lactation periods, the experimental design (Table ) and chemical composition of the diet are detailed by Boutoial et al . (,b).…”

“…; Boutoial et al . ,b). Some authors have studied the transfer of antioxidant and flavonoid compounds to milk obtained from goats or sheep fed a diet supplemented with extract of aromatic plants (Chiofalo et al .…”