Researchers tested whether a special plant called sulla could make sheep cheese healthier and better quality. They fed sheep either fresh sulla or other types of feed and then made cheese from their milk. The cheese from sheep eating sulla had more healthy fats and antioxidants (substances that protect your body). Even when the sulla was dried and stored for later use, it still helped make better cheese. The cheese tasted different depending on what the sheep ate, but people liked it just as much. This research shows that sulla is a great plant to feed sheep, especially when fresh forage isn’t available.

The Quick Take

  • What they studied: Whether feeding sheep a special plant called sulla (instead of regular feed) would make their milk and cheese healthier and better quality
  • Who participated: Two separate experiments with sheep: 12 sheep in spring and 9 sheep in autumn. All were dairy sheep that were actively producing milk
  • Key finding: Cheese from sheep eating sulla had significantly more healthy fats and protective compounds called polyphenols compared to cheese from sheep eating barley or regular hay. The benefits stayed even when sulla was dried and stored
  • What it means for you: If you buy cheese from sheep that eat sulla, you may be getting a product with more healthy fats and antioxidants. However, this is early research on sheep farming practices, so more studies are needed before making major changes

The Research Details

Scientists conducted two separate experiments during different seasons (spring and autumn) to test sulla in different forms. In spring, they compared fresh sulla to fresh barley feed given to sheep. In autumn, they tested dried sulla pellets made from plants cut at different times, compared to traditional hay. The sheep were divided into small groups, and each group ate a different diet for a period of time. The researchers then collected milk from all the sheep in each group, made cheese from it, and tested the cheese at two different storage times (after 15 days and 30 days). This design allowed them to see how the type of feed affected the final cheese product.

Testing feed in real farming conditions with actual cheese production is important because it shows whether changes in what sheep eat actually make a difference in the food we buy. Using dried forage is especially important because it lets farmers use nutritious plants year-round, even when fresh plants aren’t growing

This study used a careful experimental design with small groups of sheep and repeated measurements over time. The researchers tested the cheese multiple times and used sensory panels (people tasting the cheese) to evaluate quality. However, the sample sizes were small (12 and 9 sheep), which means results should be confirmed with larger studies. The study was published in a well-respected dairy science journal

What the Results Show

In the spring experiment, sheep eating fresh sulla produced milk that made cheese with higher levels of healthy polyunsaturated fats (the kind of fat that’s good for your heart) compared to sheep eating barley. The cheese from sulla-fed sheep also had less red color and less total fat. In the autumn experiment, cheese from sheep eating dried sulla pellets had even more healthy fats and also contained more polyphenols, which are natural compounds that act like antioxidants in your body. Interestingly, the cheese made from milk of sheep eating sulla cut in April (earlier in the season) showed the strongest antioxidant benefits. All of these benefits remained consistent whether the cheese was tested after 15 or 30 days of storage.

The bacteria that naturally ferment cheese (making it taste good and helping it develop) were similar across all diet groups, meaning that feeding sulla didn’t negatively affect the cheese-making process. When trained taste testers did blind taste tests, they could tell the difference between cheeses from different diets, but they didn’t rate any cheese as significantly better or worse in terms of how much they liked it. This suggests that while sulla changes the cheese’s nutritional profile, it doesn’t make the cheese taste bad

Previous research has shown that sulla is a nutritious plant with natural protective compounds. This study confirms those benefits carry through to the final cheese product. The finding that dried sulla works almost as well as fresh sulla is new and important, as it suggests farmers could use sulla year-round by drying and storing it, which wasn’t clearly demonstrated before

The study used relatively small numbers of sheep (12 in spring, 9 in autumn), so results need confirmation with larger herds. Only two seasons were tested, so we don’t know if results would be the same in winter or summer. The study was conducted with one specific breed of sheep (Valle del Belìce), so results might differ with other sheep breeds. The research focused on cheese quality but didn’t measure how much milk the sheep produced overall

The Bottom Line

Based on this research, farmers may want to consider feeding sulla to dairy sheep, especially when fresh forage is limited. The evidence suggests this could improve the nutritional quality of cheese (moderate confidence level). Consumers interested in higher-quality cheese with more healthy fats and antioxidants might look for cheese from sheep fed sulla, though this information isn’t typically on labels yet (low to moderate confidence for consumer application)

Dairy farmers and cheese producers should care about this research as it suggests a practical way to improve their product. Consumers interested in nutritional quality of dairy products may find this relevant. People with specific dietary needs for healthy fats or antioxidants might benefit. This research is less relevant for people who don’t consume dairy or who have no interest in production methods

Changes in sheep feed would affect cheese quality immediately (within the current production cycle), but benefits would only be noticeable to consumers if they regularly compared cheeses. Long-term health benefits from eating more antioxidants and healthy fats would develop over months to years of regular consumption, not immediately

Want to Apply This Research?

  • Track weekly cheese purchases and note the source/type when available. Log any digestive comfort or energy levels to monitor personal response to higher-quality dairy products over 4-8 weeks
  • If buying sheep cheese, look for products from farms using legume forages or ask cheese makers about their feeding practices. Consider trying cheese from different sources and noting any taste or quality differences you observe
  • Create a simple rating system (1-5 scale) for cheese taste, digestive comfort, and energy levels when trying different cheese sources over 2-3 months. Track which sources you prefer and correlate with any available information about animal feed

This research describes how animal feed affects cheese composition in a controlled study setting. While the findings suggest potential nutritional benefits, individual results may vary based on many factors including specific farming practices, cheese-making methods, and storage conditions. This information is for educational purposes and should not replace professional nutritional or medical advice. Consult with a healthcare provider or registered dietitian before making significant dietary changes based on this research. The study was conducted with a small number of animals in specific conditions, so results may not apply universally to all sheep cheese production.