Search results for " production season"

showing 3 items of 3 documents

Persistent Organic Pollutants and Fatty Acid Profile in a Typical Cheese from Extensive Farms: First Assessment of Human Exposure by Dietary Intake

2022

Dairy products represent an important source of beneficial substances for humans. At the same time, they can expose the consumers to environmental contaminants ingested by animals through their diet, influencing their health negatively. This experiment aims to evaluate the risk and benefits related to the consumption of typical stretched cheeses, considering their fatty acid (FA) profile and persistent organic pollutants (POPs) content. Six representative farms, two of them organic, raising Cinisara cattle were selected, considering the typical extensive management systems, based on feeding of natural pasture integrated with concentrate and hay depending on the availability of forage on pas…

Settore AGR/19 - Zootecnica SpecialeGeneral VeterinarySettore CHIM/10 - Chimica Degli Alimentiautochthonous cow breedpolychlorinated biphenyls; polycyclic aromatic hydrocarbons; polybrominated diphenyl ethers; autochthonous cow breed; pasture; production season; Caciocavallo Palermitano cheese; chemical composition; fatty acidspastureCaciocavallo Palermitano cheesepolybrominated diphenyl etherSettore CHIM/09 - Farmaceutico Tecnologico Applicativopolycyclic aromatic hydrocarbonchemical compositionAnimal Science and Zoologyfatty acidpolychlorinated biphenylproduction season
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Effect of the pasture, in different seasons, and of the ripening time on the Caciocavallo Palermitano cheese

2008

The Caciocavallo Palermitano cheese is made processing Cinisara cow milk, which shows very interesting qualitative characteristics (Bonanno et al., 2004). The aim of this research was to study the effect of the pasture, in different seasons, and of different ripening on the yield in cheese after 24 h and on the chemical composition of the Caciocavallo Palermitano cheese

Settore AGR/19 - Zootecnica Specialedairy cow cheese pasture production season ripening
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Effect of the pasture on milk production from Cinisara cows over the seasons

2008

Cinisara is a Sicilian autochthonous breed of dairy cow and its milk is processed to make Caciocavallo cheese. The pasture is the basis of the diet during all the year, but its production is not continuous and homogenous, because of environmental constrains (Alabiso et al., 2005). The feeding integrations are concentrate, hay and or straw, and their quantities given to the animals are different during the year in relation to the pasture resources. The aim of this research was to study the effect of the pasture on milk production from Cinisara cows over the seasons

Settore AGR/19 - Zootecnica Specialedairy cow milk pasture production season
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