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

Published online by Cambridge University Press:  14 October 2013

Khalid Boutoial ,
Victor García ,
Silvia Rovira ,
Eduardo Ferrandini ,
Oussama Abdelkhalek  and
María Belén López
Khalid Boutoial
Affiliation:
Department of Food Technology and Science and Human Nutrition, Veterinary Faculty, Regional Campus of International Excellence ‘Campus Mare Nostrum’, University of Murcia, Espinardo, Murcia 30071, Spain
Victor García
Affiliation:
Department of Food Technology and Science and Human Nutrition, Veterinary Faculty, Regional Campus of International Excellence ‘Campus Mare Nostrum’, University of Murcia, Espinardo, Murcia 30071, Spain
Silvia Rovira
Affiliation:
Department of Food Technology and Science and Human Nutrition, Veterinary Faculty, Regional Campus of International Excellence ‘Campus Mare Nostrum’, University of Murcia, Espinardo, Murcia 30071, Spain
Eduardo Ferrandini
Affiliation:
Department of Food Technology and Science and Human Nutrition, Veterinary Faculty, Regional Campus of International Excellence ‘Campus Mare Nostrum’, University of Murcia, Espinardo, Murcia 30071, Spain
Oussama Abdelkhalek
Affiliation:
Département de Chimie et Environnement, Faculté des Sciences et Techniques de Beni mellal, Université Sultan My-Slimane Beni Mellal, BP 523, 23000 Beni Mellal, Morocco
María Belén López*
Affiliation:
Department of Food Technology and Science and Human Nutrition, Veterinary Faculty, Regional Campus of International Excellence ‘Campus Mare Nostrum’, University of Murcia, Espinardo, Murcia 30071, Spain
*
*For correspondence; e-mail: [email protected]
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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.

Keywords

Supplementationthyme leavespasteurised goat milk and cheesesensory analysis
Type
Research Article
Information
Journal of Dairy Research , Volume 80 , Issue 4 , November 2013 , pp. 448 - 456
Copyright
Copyright © Proprietors of Journal of Dairy Research 2013 

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