Modification of milk and cheese fatty acid profile, affected by terpenes administration to dairy goats
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study of the relationships between the intake of terpenes and their presence in milk and derived cheese was conducted. Eight dairy goats were divided in two equal groups, representing control (C) and treatment (T). In T group oral administration of a mixture of terpenes, a-pinene, limonene and b-caryophyllene, was applied over a period of 18 days. Kefalotyri cheeses were made with bulk milk of the two groups at three times. Individual milk samples were collected regularly and fatty acid profile were determined from C and T milk during the period of terpenes administration. Physicochemical properties, sensorial evaluation and fatty acid profile of the produced cheeses were also investigated. The data obtained were subjected to analysis of ANOVA. The results showed that terpenes administration had some effects on fatty acid profile of milk. Small but significant changes were observed for the C8, C16:1, C18:3 contents, where C8 C18:3 showed higher values than the control samples and C16:1 lower. However, when fatty acid contents were analyzed as major groups (saturated, mono- and polyunsaturated) no significant changes were observed. In cheese fat contents were lower and total protein higher in T than C. Saturated fatty acids C4, C10 and C12 and the monounsaturated C16:1 were found in lower concentration in cheeses of the T group. The concentration of CLA, was found at significantly (P smaller than 0.05) higher levels in T cheese, unlike to milk where no differences were observed. Moreover, the sensory analysis revealed that the cheeses of group T have had higher scores than the control, for the characteristics of color and taste and higher total scores. Based on these results, we conclude that terpenes consumption affect the characteristics of goat dairy products. Moreover, the fatty acid profile of goat dairy products might be manipulated to maximize the content of beneficial fatty acids, through terpenes administration.