Quality Evaluation of Processed Cheese Made From Milk of Ewes Fed Diets Supplemented With Moringa Oleifera or Echniacea Purpurea | ||
| Egyptian Journal of Chemistry | ||
| Article 24, Volume 65, Issue 4, April 2022, Pages 241-248 PDF (568.87 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejchem.2021.88660.4270 | ||
| Authors | ||
| Tarek Morsy; Eman Farahat; Hossameldeen Azzaz; Ashraf Gaber | ||
| Dairy Sciences Department, Food Industries and Nutrition Division, National Research Centre, Dokki, Giza, 12311, Egypt | ||
| Abstract | ||
| Abstract Ewe's diets supplementation with dried Moringa Oleifera or Echniacea Purpurea leaves impact on the nutritional characteristics of the processed cheese was studied. Nine lactating ewes were randomly divided into three groups of three animals each, using a completely random design. The control group (C) was fed the basic diet consisting of 30% CFM and 70% berseem. The second and third groups were fed control diet + 15 g dried leaves of Moringa Oleifera (MOR) or Echinacea Purpurea (ECH) for each kg dry matter of the control diet, respectively. After four weeks, the collected milk from each group was pooled and made into processed cheese. It was noted that the supplemented diets with MOR and ECH increased (P < 0.05) the conjugated linoleic acid (CLA) and decreased (P > 0.05) the n-6/n-3 fatty acid ratio in the processed cheese. All additives decreased (P > 0.05) the total saturated fatty acids (TSFA) but improve (P > 0.05) the unsaturated fatty acids (TUFA). Physical properties of processed cheese were not affected by MOR and ECH addation. Addition of healthy herbal plants (MOR and ECH) to ewe's diets not only enhances the health and animal productivity, but also improves the chemical composition and nutritional value of the processed cheese made from the treated ewe's milk. | ||
| Keywords | ||
| Ewe’s milk; Processed cheese quality; Fatty acids profile; Sensory properties | ||
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