Physical, Nutritional, and Sensory Properties of Cheese Obtained from Goats Fed a Dietary Supplementation with Olive Leaves

Physical, Nutritional, and Sensory Properties of Cheese Obtained from Goats Fed a Dietary Supplementation with Olive Leaves

The aim of this study is to evaluate the physical, nutritional, and sensory properties of cheese obtained from goats fed a dietary supplementation with olive leaves (OL). Thirty Saanen goats were randomly allocated into two groups of 15 goats each, (1) a control group fed with a standard diet (CG),...

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Bibliographic Details
Main Authors: Denise Innosa, Andrea Ianni, Michele Faccia, Camillo Martino, Lisa Grotta, Maria Antonietta Saletti, Francesco Pomilio, Giuseppe Martino
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Animals
Subjects:
Olive leaves
goat milk
linolenic acid
lipid peroxidation
volatile compounds
proteolysis.
Online Access:https://www.mdpi.com/2076-2615/10/12/2238

Internet

https://www.mdpi.com/2076-2615/10/12/2238

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