Cocoa byproduct inclusion in dairy sheep diet: Effects on sensory, volatile, and antioxidant properties of cheese

• DOI: 10.3168/jds.2023-24428
• Publication Date: 2024-04-19T01:47:01Z
• Authors: M. Caccamo; G. Luciano; T. Rapisarda; V.M. Marino; C. Pasta; A. Natalello; G. Mangione; B. Valenti; A. Campione; G. Marino; M. Pauselli
• Keywords: Dairy foods

The possibility of inclusion agro-industrial by-products in the diet small ruminants represents both an economical and environmental strategy for reducing waste management by industries cost feeding as well impact livestock farming. Large amounts wastes from cocoa industry are annually produced with a considerable part represented bean shells, considered suitable ingredient to be included within limits established European legislation. aim this study was assess effect including shells dairy sheep on sensory, volatile, antioxidant properties cheese. To purpose, 20 Comisana lactating ewes were randomly assigned 2 experimental groups: control (CTRL) (CBS), received alfalfa hay ad libitum 800g conventional or (CBS) concentrate containing 11.7% CBS partially replace corn barley CTRL concentrate.Bulk milk collected each group used produce total 15 cheeses per group, obtained 5 different days cheese-making (3 day group). After 60 d aging, cheese sampled analyses. results chemical composition revealed greater monounsaturated fatty acids content increase nutritional indices suggesting favorable role dietary nutritive value sensory profile affected inclusion, more pronounced appearance, odor, aroma, taste attributes product. volatile showed only few significant differences, mainly related ripening process, no differences found α-tocopherol contents fat between groups. Therefore, coca allowed obtain good quality cheese, without altering characteristics associated typical profiles Furthermore, use by-product could contribute decrease feed costs management, representing practice increasing sustainability products.