Effects of three different diets on the fatty acid profile and sensory properties of fresh Pecorino cheese “Primo Sale”

Effects of three different diets on the fatty acid profile and sensory properties of fresh Pecorino cheese “Primo Sale”

Objective This study aimed to evaluate and compare the effects of three different diets on the fatty acids (FA) profile and sensory properties of a characteristic Italian fresh cheese: Pecorino “Primo Sale” (PS). Methods Fifty-four sheep were divided into three feeding groups: total mixed ration (TM...

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Bibliographic Details
Main Authors: Isa Fusaro, Melania Giammarco, Michael Odintsov Vaintrub, Matteo Chincarini, Anna Chiara Manetta, Ludovica M. E. Mammi, Alberto Palmonari, Andrea Formigoni, Giorgio Vignola
Format: Article
Language:English
Published: Asian-Australasian Association of Animal Production Societies 2020-12-01
Series:Asian-Australasian Journal of Animal Sciences
Subjects:
pecorino primo sale
fresh cheese
extruded linseed
fatty acids
pasture
sensory properties
Online Access:http://www.ajas.info/upload/pdf/ajas-19-0452.pdf

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