Search results for "cheese quality"

showing 3 items of 3 documents

The Quality of Five Natural, Historical Italian Cheeses Produced in Different Months: Gross Composition, Fat-Soluble Vitamins, Fatty Acids, Total Phe…

2022

Simple Summary For the purposes of raising awareness of five historical cheeses of Southern Italy that are less known by consumers, and of restoring dignity to the breeders and producers of these cheeses, we studied their quality in terms of chemical composition, monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA), conjugated linoleic acid (CLA), PUFA-ω6, PUFA-ω3, α-tocopherol, retinol, cholesterol, polyphenol content (TPC), total antioxidant capacity (FRAP and TEAC), and health index (GHIC). Two stretched-curd bovine cheeses, Caciocavallo Palermitano (CP) and Casizolu del Montiferru (CdM), two ovine cheeses, Vastedda della Valle del Belìce (VVB) and Pecorino Siciliano (PS)…

Settore AGR/19 - Zootecnica Specialetotal phenolsnatural historical cheeses; extensive system; cheese quality; chemical composition; fat-soluble vitamins; fatty acids; total phenols; antioxidant capacity; health indexGeneral VeterinaryNatural historical cheeseVeterinary medicinehealth indexFatsoluble vitamincheese qualityextensive systemantioxidant capacityFatty acidfatty acidsArticleQL1-991natural historical cheesesSF600-1100chemical compositionSettore AGR/18 - Nutrizione E Alimentazione AnimaleAnimal Science and Zoologyfat-soluble vitaminsZoologyAnimals; Volume 12; Issue 2; Pages: 199
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Feeding and management techniques to favour summer sheep milk and cheese production in the Mediterranean environment

2015

Sheep milk production in summer can lead to a diversification of milk products and to a more regular product distribution in the market throughout the year. However, in Mediterranean countries small ruminant production cycles are subjected to seasonal variations in forage resources. During summer, a key period for out of season production systems, nutrition plays a fundamental role in regulating the quantity and quality of milk production. In this review, feeding strategies and techniques that could be applied for out of season production in dairy ewes under different Mediterranean conditions are described for intensive, pasture-based and mixed systems. The most common feeding strategies us…

Mediterranean climategeographyIrrigationSettore AGR/19 - Zootecnica Specialegeography.geographical_feature_categoryCheese qualityBiologyDiversification (marketing strategy)Summer milk productionPastureSummer milk production Grazing Summer feeding Heat stress Milk quality Cheese quality Dairy sheepHeat stressHeat stressCheese quality; Dairy sheep; Grazing; Heat stress; Milk quality; Summer feeding; Summer milk production; Animal Science and Zoology; Food AnimalsSummer feedingGrazingAgronomyFood AnimalsDry seasonGrazingDairy sheepMilk qualityAnimal Science and ZoologySettore AGR/18 - Nutrizione E Alimentazione AnimaleSheep milk
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Quality evaluation of cheese from raw or pasteurized milk of ewes grazing sulla forage (Hedysarum coronarium L.) for different daily time

2009

Pasteurization is the more effective method for eliminating pathogens contaminating milk. However, the high temperature of pasteurization destroys either pathogens or lactic endemic flora, this latter involved in cheese ripening, thus impairing the development of sensory properties of cheese. It was previously observed that longer permanence at pasture allows the ewes to spend more time for eating; accordingly, ewes increase feed intake and milk yield. Aim of this experiment was to evaluate the effect of the prolongation of ewes daily grazing from 8 to 24 h and the effect of the milk pasteurization process on milk and cheese quality, with particular regard on fatty acid (FA) composition. In…

Milk Pasteurization Time grazing milk and cheese quality fatty acid composition
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