Effect of forage type in the ovine diet on the nutritional profile of sheep milk cheese fat

Renes, Erica; Gómez‐Cortés, Pilar; Fuente, Miguel Ángel de la; Fernández, Domingo; Tornadijo, M.E.; Fresno, J.M.

doi:10.3168/jds.2019-17062

Cited by 9 publications

(17 citation statements)

References 36 publications

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“…The result for SFA, which had no significant variations, is consistent with results of Renes et al [74]. The higher values of CLA and vaccenic acid found in hay vs. silage in the present research is confirmed by Segato et al [73], although these authors consider maize silage instead of hay silage.…”

Section: Comparison Between Cheeses Produced In Winter Seasonsupporting

confidence: 93%

“…The result that PUFA are higher in hay silage (haylage) than in hay is consistent with the study of Schingoethe et al [75] that found the same result, explaining it as a trend toward increased unsaturation for feeding fermented forages [75]. On the contrary, other authors [74] found higher values of PUFA in the hay group than in the silage group, but the silage is not the same (in this case it is vetch silage, and the research is on sheep milk and cheese).…”

Section: Comparison Between Cheeses Produced In Winter Seasonsupporting

confidence: 90%

“…A statistically significant difference was found between these two cases for SFA and MUFA, as well as for MCFA and LCFA, while total PUFA were higher for I than for F. Moreover, for I, the percentages of omega 6 were higher (in particular for linoleic acid) and the percentages of CLA (rumenic acid) and also of its metabolic precursor, vaccenic acid, were lower. There are few studies on the effect of hay or silage cow feeding on the cheese fatty acid profile, and most of them are related to maize silage [73], while another considers vetch hay vs. vetch silage in sheep milk and cheese [74]. The result that PUFA are higher in hay silage (haylage) than in hay is consistent with the study of Schingoethe et al [75] that found the same result, explaining it as a trend toward increased unsaturation for feeding fermented forages [75].…”

Section: Comparison Between Cheeses Produced In Winter Seasonmentioning

confidence: 99%

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Characterisation of Formaggella della Valle di Scalve Cheese Produced from Cows Reared in Valley Floor Stall or in Mountain Pasture: Fatty Acids Profile and Sensory Properties

Formaggioni

Malacarne

Franceschi

et al. 2020

Foods

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An important problem in mountain areas is the abandonment of pasture. This trend can be combated by the valorisation of typical dairy products, such as “Formaggella della Valle di Scalve”, a semi-cooked traditional cheese made from whole milk in a mountain area in Italy. The aim of the present research was to compare the fatty acid (FA) profile and the sensory properties of this cheese as manufactured under different conditions: i) from the milk of cows grazing on mountain or valley pasture or fed indoors; ii) from the milk of cows fed hay or fed silage. In the first case, five cheesemaking trials were conducted during two years for each of the following situations: mountain pasture (A); pasture at the bottom of the valley (P) (about 1000m asl); stall (S). In the second case, three cheesemaking trials were conducted for each of the following situations: cows fed silage (I); cows fed hay (F). S cheese was richer in medium-chain FAs, while long-chain FAs were higher in P and A cheeses. On the other hand, long chain fatty acids (LCFA) were more abundant in P and A cheeses than in S. In general, MUFA, PUFA and, consequently, total unsaturated FA (UFA), were significantly higher in the P and A cheeses than S (UFA: 36.55 and 38.34, respectively, vs. 31.13; p < 0.001), while SFA showed higher values in S (68.85 vs. 63.41 and 61.68 in P and A, respectively; p < 0.001). Conjugated linoleic acid isomers (CLA) were more represented in the P and A samples (1.86 in P and 1.52 in A, vs. 0.80 in S; p < 0.001); Omega 3 fatty acids, and in particular α-linolenic acid, were more abundant in P than in S cheese. In winter, the I sample (silage) presented higher percentages of myristic (C14), myristoleic (C14:1) and omega 6 acids, whereas F cheese (hay) contained higher concentrations of CLA. The triangular test of sensory analysis showed that, in general, F cheeses were judged as “sweeter” than I, with aromatic profiles characterized by higher content of 2- butanol and ethyl capronate.

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Section: Comparison Between Cheeses Produced In Winter Seasonsupporting

confidence: 93%

Section: Comparison Between Cheeses Produced In Winter Seasonsupporting

confidence: 90%

Section: Comparison Between Cheeses Produced In Winter Seasonmentioning

confidence: 99%

See 1 more Smart Citation

Characterisation of Formaggella della Valle di Scalve Cheese Produced from Cows Reared in Valley Floor Stall or in Mountain Pasture: Fatty Acids Profile and Sensory Properties

Formaggioni

Malacarne

Franceschi

et al. 2020

Foods

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“…It is a fact that the increasing attention of consumers to the nutritional and health aspects of food has created a tendency among sheep farmers and dairies to produce milk and dairy products, respectively, with a modified lipid composition. The fat concentration in milk can be altered by diet, especially by factors affecting rumen fermentation [ 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

Impact of an Omega-3-Enriched Sheep Diet on the Microbiota and Chemical Composition of Kefalograviera Cheese

Tzora

Nelli

Voidarou

et al. 2022

Foods

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Kefalograviera is a well-known hard Greek cheese. The aim of this study was to determine how milk produced from ewes fed omega-3-enriched diets could influence the microbiota as well as the chemical composition of Kefalograviera cheese. At the start of the trial, 30 dairy ewes (Lesvos and Chios crossbreed) were selected and fed a conventional diet, based on alfalfa hay, straw and concentrate feed that contained soybean meal for a period of thirty days. Then, for a period of sixty days the same ewes were fed an omega-3-enriched concentrate feed with a lower level of soybean meal that contained 10% flaxseed and 10% lupins. Milk yield was collected individually on Days 30, 60 and 90 and used to produce three different batches of Kefalograviera cheeses, at the same cheese factory, by using a traditional recipe and identical preparation conditions (pasteurization of milk, salt, rennet and culture). Sample analysis was done after six months of Kefalograviera cheese ripening. MALDI-TOF-MS (matrix-assisted laser desorption/ionization time of flight mass spectrometry) identification was performed by contrasting the samples’ mass spectra with the corresponding reference database. The correlation between the different Kefalograviera cheeses revealed the predominant species being Lactococcus lactis, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus paracasei, Enterococcus faecium and Enterococcus faecalis, with significant quantitative differences between the experimental groups and the controls. Pediococcus spp. was isolated only from the experimental groups’ cheeses and Staphylococcus spp. only from the controls’ cheese, suggesting—among other differences—a bacterial microbiota distinction between the groups. Moreover, increased levels of alpha-linolenic acid and total polyunsaturated omega-3 fatty acids were noted in the enriched Kefalograviera cheeses. These promising findings suggest that enriched Kefalograviera cheese could be manufactured via enriching the ewes’ diets, with potential benefits for the consumers’ health.

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“…This cheese has a great importance in the economy of sheep's milk-producing regions. Sheep's milk possesses a high nutritional, important medicinal and therapeutic value, and it can be advantageous in the manufacture of cheese (Renes et al, 2020). In fact, higher protein levels in sheep milk allow the production of cheese with dense matrices, which may confer nutrients essential for microbial survival during fermentation (Balthazar et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

In vitro assessment of health-promoting benefits of sheep ‘Testouri’ cheese

Mahmoudi

Telmoudi

Chouaibi

et al. 2021

AAlim

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This study aimed to produce probiotic ‘Testouri’, traditional Tunisian sheep cheese, by direct-to-vat inoculum of probiotic adjuncts.The potential of Testouri sheep cheeses was evaluated by an assessment of gross composition and proteolytic, antibacterial, antidiabetic and antioxidant activities during storage at 4 °C for 28 days. Results highlighted that no significant differences were observed in compositional parameters of the samples at day 0. Probiotic counts in cheeses remained at 8 log CFU g−1 during storage. Probiotic cheeses exhibited measurable antibacterial activities with the maximum value (diameter of 12 ± 0.07 mm) on Staphylococcus aureus strain. Also, α-glucosidase and α-amylase inhibitions ranged from 42 ± 0.77 to 58 ± 0.88% and 20 ± 0.9 to 47 ± 1.3%, respectively, during storage. Additionally, cheeses inoculated with probiotics exhibited significant increases in proteolytic and antioxidant activities compared to the control sample.Therefore, Testouri cheese can be considered a good carrier of probiotics and can be promoted for commercial uses.

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Effect of forage type in the ovine diet on the nutritional profile of sheep milk cheese fat

Cited by 9 publications

References 36 publications

Characterisation of Formaggella della Valle di Scalve Cheese Produced from Cows Reared in Valley Floor Stall or in Mountain Pasture: Fatty Acids Profile and Sensory Properties

Characterisation of Formaggella della Valle di Scalve Cheese Produced from Cows Reared in Valley Floor Stall or in Mountain Pasture: Fatty Acids Profile and Sensory Properties

Impact of an Omega-3-Enriched Sheep Diet on the Microbiota and Chemical Composition of Kefalograviera Cheese

In vitro assessment of health-promoting benefits of sheep ‘Testouri’ cheese

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