Effects of tomato byproduct supplementation on fatty acids, organic acids contents, microbiological and sensory attributes of cow milk

The present study examines the impact of supplementing Montbéliarde cows' diet with tomato byproducts on the nutritional qualities, microbiological quality, and sensory attributes of the resulting milk. Three types of milk were compared: one form cows fed concentrate and pasture, and two from cows receiving the same diet with the addition of tomato byproducts at either 20% or 40% of the feed ration. Statistical analysis revealed a significant relationship (p < 0.05) between the total fat content of milk and the supplementation level of tomato byproducts. The biochemical composition changed when tomato byproducts was added to the basic ration. Milk samples from cows fed only tomato byproducts (TBP) had the greatest levels of polyunsaturated fatty acid and organic acid. This is ascribed to TBP's greater energy contribution. Feeding a diet low in tomato byproducts raises the amount of omega-3 FA in milk, particularly the amount of α-linolenic and linoleic acids, while lowering the monounsaturated fatty acid content and n-6/n-3 ratio. No pathogenic germs were detected in the milk, according to microbiological analysis, indicating that hygienic standards were strictly followed during production and preparation. A comprehensive organoleptic analysis, based on a tasting test, showed that all milk samples were well received by the tasters. In cattle breeding, incorporating up to 40% TBP into the diet may give milk desirable qualities as a more appealing color, a softer and creamier texture, a stronger flavor, and improved fatty acid composition.