Evaluation of the antioxidant properties and oxidative stability of P ecorino cheese made from the raw milk of ewes fed R osmarinus officinalis L . leaves

Summary The aim of this work was to study the effect of rosemary leaf dietary supplementation on the antioxidant activities and total phenolic content of P ecorino cheese. Three hundred and twenty‐four sheep were randomly assigned to two dietary groups, which received a standard diet based on lucerne hay and concentrate (400 g per day). The concentrate of the rosemary supplemented group contained 2.50% dried rosemary leaves. The trial lasted 7 weeks. Cheesemaking was performed 3, 5 and 7 weeks from the start of the trial. The P ecorino cheese antioxidant activity was modified by the diet. Rosemary supplementation increased the total phenolic content, enhanced the antioxidant properties and decreased the lipid oxidation of cheese. A slight decrease in flavour was detected in cheeses after 7 weeks of rosemary administration.