ArticleAnimals : an open access journal from MDPI2020
Physical, Nutritional, and Sensory Properties of Cheese Obtained from Goats Fed a Dietary Supplementation with Olive Leaves.
Article in Animals : an open access journal from MDPI, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 18 citations in OpenAlex.
- Spray-Dried Phenolic Compounds from Olive Mill Waste Water as Animal Feed Supplement: Impact on the Aromatic Profile of "Caciotta Cheese".Molecules (Basel, Switzerland) · 2025Article
- Biogenic Amines in White Brined Cheeses.Foods (Basel, Switzerland) · 2025Article
- Characterization of Phenolic Profile in Milk Obtained by Ewes Fed Grape Pomace: Reflection on Antioxidant and Anti-Inflammatory Status.Biomolecules · 2023Article
- Metagenomic Characterization and Volatile Compounds Determination in Rumen from Saanen Goat Kids Fed Olive Leaves.Veterinary sciences · 2022Article
- Qualitative Attributes of Commercial Pig Meat from an Italian Native Breed: The Nero d'Abruzzo.Foods (Basel, Switzerland) · 2022Article
- Fatty Acids of Semi-Hard Cheese Made from Milk of Goats Fed Diets Enriched with Extruded Linseed or Pumpkin Seed Cake.Foods (Basel, Switzerland) · 2021Article
- Reviewing the Benefits of Grazing/Browsing Semiarid Rangeland Feed Resources and the Transference of Bioactivity and Pro-Healthy Properties to Goat Milk and Cheese: Obesity, Insulin Resistance, Inflammation and Hepatic Steatosis Prevention.Animals : an open access journal from MDPI · 2021Review
- Alternative and Unconventional Feeds in Dairy Diets and Their Effect on Fatty Acid Profile and Health Properties of Milk Fat.Animals : an open access journal from MDPI · 2021Review
- Dietary Supplementation withAnimals : an open access journal from MDPI · 2021Article
- Whole Blood Transcriptome Profiling Reveals Positive Effects of Olive Leaves-Supplemented Diet on Cholesterol in Goats.Animals : an open access journal from MDPI · 2021Article
Corrections and comments
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Authors and funding
8 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this study is to evaluate the physical, nutritional, and sensory properties of cheese obtained from goats fed a dietary supplementation with olive leaves (OL). Thirty Saanen goats were randomly allocated into two groups of 15 goats each, (1) a control group fed with a standard diet (CG), and (2) an experimental group (EG) fed an OL-enriched diet. The trial lasted for 30 days. The milk of each group was then collected and used to produce Caciotta cheese, which was analyzed at the beginning and at the end of the ripening period (60 days). The results showed a positive effect of dietary OL supplementation in improving the fatty acid profiles due to the significant increase of unsaturated fatty acids, mostly α-linolenic acid (C18:3 n-3), with the consequent reduction of the ω-6/ω-3 ratio, a condition commonly associated with an increased health functionality of food products. Moreover, improved oxidative stability was observed in cheese during ripening, a presumable consequence of the transfer into the milk of dietary bioactive compounds, mainly polyphenols of high biological value, and credited as a marked antioxidant potential. Furthermore, reduced lipolytic action was observed in 60-day ripened cheese, even if no significant changes in sensory properties were evidenced.
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