Dietary olive leaves improve the quality and the consumer preferences of a model sheep cheese

During a 30-day experimental period, twenty grazing Comisana ewes received a commercial feed (CTRL) or a concentrate containing 28% dried olive leaves (LEAVES) to investigate the effect on yield and quality of a model cheese and on consumer preference. Cheese yield measured at 0- and 60-days of ageing was greater for LEAVES group. Dietary olive leaves increased cheese fat content, which showed lower percentage of C10:0, C12:0, and C14:0. Total monounsaturated fatty acids and all the C18:1 isomers, except C18:1 t9, were higher in LEAVES cheese. The higher percentage of n-3 PUFAs observed in LEAVES cheese reduced atherogenic and thrombogenic indexes, increasing peroxidability but not the hydroperoxide content. Vitamins and cholesterol did not differ between groups; however, LEAVES cheese showed a greater antioxidant capacity. General satisfaction by consumers improved only for LEAVES cheese after informed tasting. Dietary olive leaves improved the quality and consumer acceptance of a model sheep cheese.