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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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