Milk production and nutritional quality of cheese obtained from goats fed a diet based on pasture and olive pomace

Summary

This study aims to evaluate the effects of a diet based on grazing and the incorporation of olive pomace on the nutritional quality of goat milk and cheese. Conducted in the province of Tizi-Ouzou, this research focused on a herd of Saanen dairy goats, divided into two distinct groups: a control group (T) and an experimental group (GP) that received olive pomace as a supplement to their pasture-based diet. Three milk samples were collected at 15-day intervals, with a progressive addition of olive pomace to reach approximately 150g. Physicochemical analyses of the milk indicate a slight increase in the fat content in the GP group compared to the T group, with values of 6.11% and 5.66%, respectively, along with pH values of 6.19 and 6.35 for the T and GP groups, respectively. However, regard