ArticleFoods (Basel, Switzerland)2025
Effects of Incorporation of Essential Oils in the Jersey Cow Diet on the Quality of Produced Dairy Products (Milk, Cream, and Colonial Cheese).
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Essential oil blends (EOBs) have been increasingly studied for their multifunctional benefits in animal nutrition and food science. This study evaluates the impact of an EOB composed of eucalyptus and peppermint oil on the physicochemical, microbiological, and sensory characteristics of dairy products-milk, cream, and colonial cheese. Forty lactating cows were assigned to two groups: control and EOB addition (3.6 mL/cow/day) on the diet. Sensory analysis showed that the addition of EOB does not significantly alter milk or cream characteristics but enhances cheese texture perception. Fatty acid analysis revealed a higher proportion of SFA and lower UFA in cheese produced from the EOB group. Additionally, the EOB reduced lipid oxidation throughout the ripening process, with significantly lower TBARS values at 45 days of maturation (0.1300), compared to those from cows without supplementation of EOB (0.1585), suggesting improved oxidative stability. Microbiome analysis indicated that the bacterial community composition remained stable, with a slight reduction in
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