Chemical-nutritional characteristics and aromatic profile of milk and related dairy products obtained from goats fed with extruded linseed

Objective This study aimed to evaluate the effect of dietary integration with extruded linseed (EL) on fatty acid (FA) and aromatic profile of goat cheese after 60 (T60) days of ripening. Methods Thirty goats were divided in two groups. The control group (CG) was fed with conventional diet, whereas...

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Bibliographic Details

Published in:	Asian-Australasian Journal of Animal Sciences
Main Authors:	Francesca Bennato, Andrea Ianni, Denise Innosa, Lisa Grotta, Andrea D’Onofrio, Giuseppe Martino
Format:	Article
Language:	English
Published:	Asian-Australasian Association of Animal Production Societies 2020-01-01
Subjects:	extruded linseed ripened goat cheeses fatty acids volatile compounds
Online Access:	http://ajas.info/upload/pdf/ajas-18-0868.pdf