Effect on quanti-quality milk and mozzarella cheese characteristics with further increasing the level of dried stoned olive pomace in diet for lactating buffalo

Abstract

ObjectiveFollowing a previous report, an experiment was conducted to determine the effect of increasing level of dried stoned olives pomaces (DSOP) in the diet of lactating buffaloes on milk and mozzarella cheese yield and characteristics.MethodsSixteen pluriparous buffaloes distributed into two groups were fed an isoenergetic (0.9 milk forage unit/kg) and isoprotein (149 g/kg dry matter [DM] of crude protein) diet, with or without DSOP. Each animal received 17 kg DM/d. Samples of forages and concentrates were weekly collected and used for duplicate chemical analyses. Individual milk samples from each control were analyzed for chemical and coagulating parameters and daily production of mozzarella cheese was estimated. At the end of the trial, bulk milk of each group was processed to produce mozzarella cheese and chemical (fat, protein, ash, pH) composition, fatty acids composition, carotenoids and tocopherols content were determined. A sensory test was also performed. The oxidative stability was measured on mozzarella cheese and on governing liquid.ResultsNo significant differences were observed, neither for milk yield and body condition score, nor for milk characteristics. The fat was higher (p<0.05) in mozzarella of DSOP fed group but, saturated fatty acids were lower and unsaturated higher (p<0.01). Furthermore, lower atherogenic (p<0.01), and thrombogenic (p<0.05) indices were found in mozzarella cheese of DSOP fed group. In addition, the administration of DSOP did not affect the mozzarella cheese oxidative stability and no negative effect was found in the sensory properties.ConclusionNo contraindications appeared for the inclusion of DSOP in the diet of lactating buffaloes. Besides, important effects on mozzarella cheese quality were obtained, such as a modification of fat content and attributes with an increment in the mono-unsaturated. Additionally, a lower saturated/unsaturated ratio and atherogenic and thrombogenic indices suggest an improvement of dietetic and nutritional characteristics of mozzarella cheese.

Development of a Culture-ripened Semi-hard Kishk-cheese Containing Bourghol or Semolina

“…These results clearly state that TBARS were accumulating throughout the ripening period as a result of peroxide depletion and transformation into secondary oxidation products. However, these levels are relatively lower or comparable to other studies, where TBARS levels of 2.5 to 3 mg MDA/kg were found in fresh buffalo mozzarella cheese (Taticchi et al, 2017) and 0.30 to 0.35 mg MDA/L in fresh goat milk (Matak et al, 2007). Therefore, it can be concluded that lipid oxidation was limited during maturation period of Kishk-cheese.…”

Dietary Supplementation with Olive Mill Wastewater in Dairy Sheep: Evaluation of Cheese Characteristics and Presence of Bioactive Molecules

“…Nonetheless, other authors registered variation in the proximal analyses of cheeses obtained from milk of animals feed with different sources of polyphenols. Taticchi et al [ 13 ] found a higher percentage of fat in Mozzarella cheese obtained from lactating buffaloes fed dried stoned olive pomace, due to the amount of olive pomace in the concentrate that promoted this modification in the Mozzarella cheese. The dietary supplementation of Saanen goats with olive leaves, as reported by Innosa et al [ 31 ], influenced the chemical–nutritional composition of Ricotta cheese, resulting in a lower level of fat compared to control samples.…”

“…According to the authors, the olive cake supplementation promoted 18:1 n-9 in milk by direct transfer from feed, since this fatty acid is not a biohydrogenation intermediate. Another study [ 13 ] reported a higher percentage of unsaturated fatty acids for a higher amount of oleic acid and a lower percentage of SFA in Mozzarella cheese obtained from lactating buffaloes fed dried stoned olive pomace. The authors explained that this could depend directly on the feed source and on the mammary gland desaturation activity.…”

“…By supplementing animals with extra virgin oil, Tufarelli et al [ 8 ] determined an increased antioxidant defense system and reduced lipid peroxidation in chicken liver. Finally, Taticchi et al [ 13 ] found an improvement of the dietetic and nutritional characteristics of Mozzarella cheese produced from the milk of buffaloes fed with dried stoned olive pomace. Regarding the differences registered in the TBARS values between the two cheese groups, these are consistent with the increase in antioxidant compounds in milk and therefore in cheeses.…”

“…Because of their properties, these phenolic compounds can be used from a biological and pharmaceutical point of view in cosmetics and medicine and as nutraceutical products and antioxidants in foods [ 3 ]. Olive oil by-products can be used as feed supplements due to their capacity to reduce oxidative stress and improve antioxidant status, oxidative stability, shelf life, and quality characteristics in chicken [ 6 , 7 , 8 ] and rabbit [ 9 ] meat, beef [ 10 , 11 ], pork [ 12 ], and water buffalo [ 13 ] and cow [ 14 ] milk cheese. Their inclusion in animal diets could be a strategy to valorize olive oil waste and at the same time reduce environmental impact.…”