Effect of olive by-products feed supplementation on physicochemical and microbiological profile of Provola cheese

Abstract

IntroductionWith the purpose to evaluate the effects of dietary olive cake, a source of bioactive phenolic compounds, as feed supplementation of lactating dairy cows on fatty acid composition, volatile organic compounds, and microbiological profiles of Provola cheese, we performed a two-arm study where control and experimental administered cows derived dairy have been compared.MethodsOur panel of analyses include metabolomics, physicochemical detected variables, culture dependent and independent analyses, and a stringent statistical approach aimful at disclosing only statistically significant results.Results and discussionLooking at the physicochemical variable’s profiles, a higher content of unsaturated fatty acids, polyunsaturated fatty acid, and conjugated linoleic acids as well of proteins were observed in experimental cheese samples, indicating the beneficial effect of dietary supplementation. Furthermore, based on volatilome composition, a clear cluster separation between control and experimental cheeses was obtained, mainly related to terpenes degradation, able of influencing their aroma and taste. Microbiological results showed a decrease of some spoilage related microbial groups in experimental cheeses, probably due to the inhibitory effect exerted by polyphenols compounds, that contrarily did not affect the core taxa of all cheese samples. This paper confirmed the promising utilization of olive by-product in farming practices to obtain more sustainable and safe dairy food products with lower environmental impact, mainly in Sicily and Mediterranean area, where waste disposal poses serious environmental and economic problems.

Using Olive Cake as a Sustainable Ingredient in Diets of Lactating Dairy Cows: Effects on Nutritional Characteristics of Cheese

“…The milk from the two groups was collected and kept separate during transport to the dairy plant in refrigerated tanks (4 ± 2 • C). From each treatment group, 400 litres of milk was used to produce Provola cheese according to traditional procedures presented as a flowchart by Calabrese et al [12]. From each 400-litre batch, 80 Provola cheeses were produced per group.…”

“…The Folin-Ciocalteu method, with some modifications, was used for the spectrophotometric determination of total polyphenols, following the method by Calabrese et al [12]. Approximately 1 g of the homogenized samples was added to 2.5 mL of 95% ethanol and left at 0 • C for 48 h, and then 1 mL of the upper layer was transferred to a test tube and mixed with 95% ethanol and ultrapure water.…”

Comprehensive Investigation of Humic-Mineral Substances from Oxyhumolite: Effects on Fatty Acid Composition and Health Lipid Indices in Milk and Cheese from Holstein-Friesian Cows

“…The papers published so far present the influence of various natural additives in the feeding of cows on the fatty acid profile of cheeses made from their milk. The most common are fat sources such as flaxseed [39], olive oil [40], fish oils [39], algae [41], babassu coconut [42], or sources of phenolic compounds-olive cake [43] or dried grape pomace [44]. To the best of the authors' knowledge, this is the first study on the effect of using humicmineral substances from oxyhumolite in the feeding of cows on the fatty acid profile of cheese, so it is difficult to carry out a comprehensive discussion of the results obtained with the literature data.…”