Effect of feeding goats with rosemary (Rosmarinus officinalis spp.) by-product on milk and cheese properties

Abstract

The aim of this work was to study the influence on the physicochemical composition and somatic cells count (SCC) of pasteurized goat milk and Murcia al Vino cheese from supplements goat feed with different levels (10 and 20%) of distilled Rosmarinus officinalis spp. leaves. The 20% of rosemary supplementation reduced the milk clotting time, dry matter and lactose milk content. The 10% of rosemary supplementation decreased the percentage of C14 and increased the C18:2 and PUFA content, while the 20% rosemary supplementation decreased the C10 and C14 content, and increased the percentage of C17, C18:2 and PUFA. Significant differences were observed for the protein content, pH and aw of cheeses from the 20% rosemary supplementation. No significant differences were determined for cheese yield, microbiological count and sensory parameters, except for odor between the control and the cheese manufactured with milk from the 10% supplementation group. It is concluded that the milk obtained after rosemary supplementation can be regarded as healthier and shows greater technological suitability for cheese making.