Spray-Dried Phenolic Compounds from Olive Mill Waste Water as Animal Feed Supplement: Impact on the Aromatic Profile of “Caciotta Cheese”

TL;DR

This study shows that adding olive waste polyphenols to cow feed changes the aroma of Caciotta cheese, offering a sustainable way to use agricultural byproducts.

Contribution

The novel use of spray-dried olive mill waste phenolics in dairy diets to influence cheese aroma and promote circular economy.

Findings

Cheese from cows fed polyphenol diets had distinct aromatic profiles detected via PCA.

SPME-MS and electronic nose confirmed changes in volatile compounds linked to feed additives.

Dietary polyphenols from olive waste can enhance cheese aroma while reducing environmental impact.

Abstract

This study evaluated the effect of dietary supplementation with different levels of spray-dried phenolic compounds, extracted from olive mill wastewater, on the volatile compound profile of Caciotta cheese produced from cow’s milk. Thirty dairy cows were divided into three groups and fed diets containing 0% (C), 0.1% (T0.1), and 0.2% (T0.2) polyphenols on a dry matter basis. Milk from each group was used in three cheesemaking sessions, and 27 cheese samples ripened for 21 days were analyzed. Volatile compounds were extracted using solid phase microextraction (SPME) coupled with mass spectrometry, while the odour fingerprint was assessed using an electronic nose (PEN3). Principal Component Analysis (PCA) revealed a clear separation among groups, indicating distinct aromatic profiles associated with dietary polyphenol levels. In summary, incorporating by-products from olive mill wastewater into the diets of dairy cows can significantly affect the aroma of cheese. This approach represents a sustainable and innovative strategy that promotes waste valorization, reduces environmental impact, and supports circular economy principles by transforming a pollutant into a valuable additive.

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