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

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 C-14 and increased the C-18:2 and PUFA content, while the 20% rosemary supplementation decreased the C-10 and C-14 content, and increased the percentage of C-17, C-18:2 and PUFA. Significant differences were observed for the protein content, pH and a(w) 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. (C) 2012 Elsevier B.V. All rights reserved.