Consumer acceptability of ovine cheese from ewes fed extruded linseed-enriched diets

The aim of this experiment was to study consumer acceptability and composition of Pecorino cheese obtained from ewes fed an extruded linseed-enriched diet. Sixty lactating Sarda ewes were randomly assigned to 3 dietary treatments: (1) control concentrate (CTR); (2) concentrate enriched with 100 g/kg of extruded linseed (EL-10); (3) concentrate enriched with 200 g/kg of extruded linseed (EL-20), that were all administered along with ad libitum alfalfa hay. Cheeses were made with the bulk milk obtained from the 3 groups. The results showed that the diet affected cheese composition after 60 days of ripening. Linseed supplementation decreased protein and fat content while it increased the concentration of monounsaturated, polyunsaturated and long-chain fatty acids in both EL-10 and EL-20 cheeses. The extruded linseed-enriched diets improved the n-3 fatty acid and conjugated linoleic acid contents and decreased the n-6/n-3 fatty acid ratio. A consumer panel evaluated the cheeses for color, eyeness, toughness, Pecorino cheese odor, Pecorino cheese flavor, extraneous odors and flavors and overall acceptability. Although EL-10 and EL-20 cheeses differed from the CTR cheese for some sensory profile attributes, all groups proved similar for overall acceptability and presence of extraneous odors and flavors. A triangle test showed no differences among dietary treatments. Furthermore, when a MOS sensor array, composed of six metal oxide sensors, was used to evaluate the three types of cheeses, no differences were found among groups. Extruded linseed supplementation seems therefore a possible strategy for improving the nutritional quality of lipids in Pecorino cheese without affecting its sensory properties.