Frederic Melton
The practice of feeding goats rosemary has been studied for its effects on the physicochemical, organoleptic, and microbiological properties of goat milk and cheese. Rosemary (Rosmarinus officinalis spp.) is a major aromatic plant grown and used in the province of Murcia, Spain, for the production of essential oils, leaving behind residue in the form of leaves. The introduction of these distilled leaves into the diet of lactating goats has been shown to increase the concentration of certain polyphenolic compounds in their milk, including flavonoids, phenolic diterpenes, and various acids. This milk has been found to be healthier and more suitable for cheesemaking, with higher protein content and decreased milk clotting time. However, the effects on cheese yield and sensory parameters are minimal, with odor being the only noticeable difference.
| Characteristics | Values |
|---|---|
| Effect of feeding goats with rosemary on milk | Milk obtained after rosemary supplementation can be regarded as healthier and shows greater technological suitability for cheese making |
| Effect of feeding goats with rosemary on cheese | 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 |
| Effect of feeding goats with rosemary on milk composition | 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 |
| Effect of feeding goats with rosemary on cheese composition | Significant differences were observed for the protein content, pH and aw of cheeses from the 20% rosemary supplementation |
| Effect of feeding goats with rosemary on milk and cheese | The milk and cheese possess the desired characteristics at the end of 20 days of maturation |
| Effect of feeding goats with rosemary on cheese taste | Marinated goat cheese with rosemary tastes good |
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What You'll Learn
- Rosemary supplementation increases protein content in goat milk
- Rosemary in goat feed improves milk's technological suitability for cheese-making
- Rosemary's polyphenols and antioxidants are transferred to goat milk
- Rosemary supplementation reduces milk clotting time
- Rosemary-fed goat milk has a different fatty acid profile
Rosemary supplementation increases protein content in goat milk
The addition of rosemary to goat feed has been shown to increase the protein content in goat milk. A study by Boutoial et al. (2012) found that the introduction of distilled rosemary leaves into the diet of lactating Murciano-Granadina goats resulted in an increase in the milk's protein content. Similarly, another study by the same authors, published in 2013, observed that as the dosage of rosemary extracts increased, there was a corresponding increase in the PUFA (polyunsaturated fatty acids) content in the milk.
The positive impact of rosemary supplementation on protein content is not limited to goat milk. A study on yogurt fortification found that as rosemary concentration exceeded 2%, there were significant differences in the total solids, protein, and ash content. This suggests that rosemary supplementation can enhance the nutritional profile of dairy products derived from goat milk.
The mechanism behind the increased protein content can be attributed to the transfer of polyphenolic compounds from the rosemary to the goat's milk. Specifically, the introduction of rosemary leaves into the diet resulted in higher concentrations of flavonoids such as hesperidin, naringin, and genkwanin, as well as gallic acid, and phenolic diterpenes like carnosol and carnosic acid. These compounds not only contribute to the increased protein levels but also provide potential health benefits due to their antioxidant, anti-inflammatory, and antimicrobial properties.
While the focus of this discussion is on protein content, it is worth mentioning that the supplementation of goat feed with rosemary also influences other aspects of milk composition. For example, a reduction in milk clotting time, dry matter, and lactose content has been observed with higher percentages of rosemary supplementation. These changes can have further implications for the cheese-making process and the final characteristics of the cheese.
In conclusion, the available research indicates that rosemary supplementation in goat feed does indeed increase the protein content in goat milk. This not only enhances the nutritional value of the milk but also positions it as a healthier option for cheese making. Further studies could explore the optimal dosage of rosemary extracts to maximize the beneficial effects while considering any potential sensory implications for the resulting dairy products.
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Rosemary in goat feed improves milk's technological suitability for cheese-making
The addition of rosemary to goat feed has been shown to improve the technological suitability of milk for cheese-making. The introduction of distilled rosemary leaves into the diet of lactating goats increases the levels of certain acids in the resulting milk. This phenomenon has been observed in Murciano-Granadina goats, where the inclusion of rosemary in their feed led to higher concentrations of flavonoids, gallic acid, and phenolic diterpenes like carnosol and carnosic acid.
Research has also demonstrated that supplementing goat feed with different levels of distilled rosemary leaves (10% and 20%) impacts the physicochemical composition and somatic cell count (SCC) of the resulting milk. Specifically, the 20% rosemary supplementation reduced milk clotting time, dry matter, and lactose content, while the 10% supplementation decreased the percentage of C14 and elevated the levels of C18:2 and PUFA. These differences in fatty acid profiles can be advantageous for cheese-making, as they contribute to the desired characteristics of the final product.
The milk obtained from goats fed rosemary supplementation can be considered healthier due to its enhanced nutritional profile. The increase in protein content and the presence of beneficial compounds, such as polyphenols and antioxidants, make it more suitable for cheese-making. These compounds not only improve the quality of the milk but also provide potential health benefits for consumers.
Furthermore, the use of rosemary in goat feed offers economic advantages by improving the efficiency of livestock production. As feed prices and farming costs continue to rise, supplementing goat feed with rosemary by-products can help reduce expenses while simultaneously enhancing the quality of milk for cheese-making. This approach aligns with the exploration of new alternatives to traditional feed resources, contributing to more sustainable and cost-effective farming practices.
In conclusion, supplementing goat feed with rosemary improves the technological suitability of milk for cheese-making. The resulting milk exhibits desirable physicochemical and nutritional characteristics, making it ideal for the cheese-making process. Additionally, the presence of beneficial compounds in the milk contributes to its perceived health benefits. By incorporating rosemary into goat feed, farmers can enhance the quality of their milk while also addressing economic concerns related to feed prices and farming costs.
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Rosemary's polyphenols and antioxidants are transferred to goat milk
Rosemary is a rich source of polyphenols and antioxidants, which have been shown to have beneficial effects on animal health. These include anticancer, antioxidant, anti-inflammatory, and antimicrobial properties. When goats are fed with rosemary supplementation, these compounds are transferred to their milk.
One study found that supplementing the diets of lactating Murciano-Granadina goats with rosemary extracts led to an increase in PUFA (polyunsaturated fatty acids) levels in their milk. The study also observed that the specific type of PUFA varied depending on the dosage of rosemary extracts provided. This finding highlights the potential for tailoring the fatty acid profile of goat milk through strategic feeding practices.
Another study focused on the impact of distilled rosemary leaves on the polyphenolic profile of Murciano-Granadina goat milk during gestation and lactation. The results indicated that the inclusion of rosemary leaves in the diet did not affect milk yield or quality. However, there was an increase in specific components, including flavonoids such as hesperidin, naringin, and genkwanin, as well as gallic acid, and phenolic diterpenes like carnosol and carnosic acid. These polyphenolic compounds not only enhance the nutritional profile of the milk but also contribute to its antioxidant capacity.
Furthermore, research has shown that feeding goats with rosemary supplementation results in milk that is considered healthier and more suitable for cheese-making. The milk obtained from goats fed rosemary exhibits increased protein content, which is beneficial for the cheese-making process. Additionally, there is evidence that rosemary supplementation can positively impact the sensory characteristics of cheese, with differences noted in texture, taste, and overall acceptance by consumers.
In summary, the polyphenols and antioxidants present in rosemary are effectively transferred to goat milk when used as a feed supplement. This practice not only enhances the nutritional profile of the milk but also improves its technological suitability for cheese-making and contributes to the production of healthier dairy products. The specific dosage of rosemary supplementation can be adjusted to tailor the fatty acid profile of the milk, providing a strategic approach to meeting desired nutritional goals.
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Rosemary supplementation reduces milk clotting time
Feeding goats with rosemary by-products has been shown to have a positive effect on the resulting milk and cheese properties. The aim of a study by Boutoial et al. (2012) was to evaluate the effect of polyphenolic compounds on the physicochemical, cryoscopic point, somatic cell count, and total fatty acid content of pasteurized milk, and the physicochemical, microbiology, and sensory properties of Murcia al Vino cheese.
The study found that a 20% rosemary supplementation reduced milk clotting time, dry matter, and lactose milk content. This is significant because it indicates that rosemary supplementation can help to improve the cheese-making process by reducing the time required for milk to clot. Additionally, the study found that the introduction of rosemary leaves into the diet of goats did not affect animal productivity or milk quality.
Another study by Silanikove et al. (2010) found that goats have the ability to utilize tannins, which are the most notable secondary metabolites in browse. This suggests that the inclusion of rosemary, which is rich in tannins, in the diet of goats can be beneficial for milk and cheese production.
Overall, the research suggests that rosemary supplementation for goats can lead to healthier milk with greater technological suitability for cheese making. The reduction in milk clotting time is a particularly important finding, as it can help streamline the cheese-making process and improve efficiency.
In conclusion, the supplementation of rosemary to goats' feed has been shown to reduce milk clotting time and improve the overall quality of milk and cheese. These findings have important implications for the dairy industry, as they provide a natural and cost-effective way to enhance the cheese-making process and produce high-quality, healthy cheese products.
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Rosemary-fed goat milk has a different fatty acid profile
The fatty acid profile of goat milk is influenced by the animal's diet. Feeding goats with rosemary by-products has been shown to increase the levels of certain fatty acids in their milk. Specifically, supplementation with 10% distilled rosemary leaves has been found to decrease the percentage of C14 while increasing the levels of C18:2 and PUFA. On the other hand, 20% rosemary supplementation decreased the levels of C10 and C14 but increased the percentage of C17, C18:2, and PUFA.
The changes in the fatty acid profile of goat milk due to rosemary supplementation can be attributed to the presence of polyphenolic compounds in rosemary. These compounds, including rosmanol, genikwanin, carnosol, rosmadial, caffeic, rosmarinic, and carnosic acid, are transferred to the milk, resulting in an altered fatty acid composition.
The increase in PUFA levels with higher rosemary dosage, as observed by Boutoial et al. (2013), further supports the idea that rosemary supplementation can modify the fatty acid profile of goat milk. This finding has important implications for cheese production, as fat is the main compound in cheese. By adjusting the dosage of rosemary supplementation, cheese manufacturers can potentially manipulate the fatty acid profile of their final product, creating a healthier and more profitable cheese.
In addition to altering the fatty acid profile, rosemary supplementation has also been shown to affect other aspects of goat milk composition. Studies have found that rosemary-fed goat milk has higher protein content and reduced milk clotting time, dry matter, and lactose content. These changes in composition can further impact the cheese-making process and the final characteristics of the cheese.
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Frequently asked questions
Feeding goats rosemary results in an increase in the protein content of their milk. The milk obtained after rosemary supplementation can be considered healthier and shows greater technological suitability for cheese-making.
Murcia al Vino cheese is a Spanish Protected Designation of Origin cheese made from the milk of goats fed with rosemary.
The introduction of rosemary leaves into the diet of goats results in increased levels of healthy fatty acids in their milk.
Yes, you can make a goat cheese spread with rosemary, cream cheese, honey, walnuts, and figs. You can also marinate goat cheese in rosemary-garlic olive oil.
