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The use of thyme in feeding goats cheese valuation increases, as a thesis at the University of Murcia (09/05/2014)

The use of thyme or products thereof for feeding goats increases the valuation of cheese produced from the milk of these animals, according to one of the conclusions of the doctoral thesis at the Faculty of Veterinary Medicine, University of Murcia by Khalid Boutoial.

The study, which has obtained excellent cum laude, notes that in the Murcia wine cheese "no significant difference for chemical and microbiological parameters studied were observed, but the results of sensory analysis to determine the best cheese valued is that obtained from dietary supplementation with thyme. "

Other findings of the thesis are that the use of that product in the goat feed, both distilled and undistilled decreases the oxidation of fat cheese due to the transfer of phenolic compounds from the diet to milk and cheese .

This research was led by Professor of the University of Murcia María Belén López Morales and University Professor Sultan My-Beni Slimane (Morocco) Oussama Abdelkhalek.

Source: Universidad de Murcia

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