2014
DOI: 10.3168/jds.2013-7292
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Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system

Abstract: The effect of season of the year associated with changes in feeding and management system (pasture-based vs. confinement) on milk and cheese fatty acid profile and on sensory properties of Caciocavallo cheese was evaluated on 3 mountain dairy farms. Each farm used a pasture-based feeding system from April to June and from September to October (PS), and a confinement system for the rest of the year (CS). As a consequence of grazing, PS milk showed higher percentages of C18:3, cis-9,trans-11 conjugated linoleic … Show more

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Cited by 53 publications
(50 citation statements)
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“…The feeding strategies able to modify the FA composition of milk fat are mainly based on the use of pasture/fresh forage, oils and oil-rich feeds [59][60][61]. However, in this trial, no fresh forage was used and the fat percentages of the two diets were very close and, thereby, the effect of diet was not observed.…”
Section: Milk Traits and Fatty Acids Compositionmentioning
confidence: 84%
“…The feeding strategies able to modify the FA composition of milk fat are mainly based on the use of pasture/fresh forage, oils and oil-rich feeds [59][60][61]. However, in this trial, no fresh forage was used and the fat percentages of the two diets were very close and, thereby, the effect of diet was not observed.…”
Section: Milk Traits and Fatty Acids Compositionmentioning
confidence: 84%
“…Although the production area of several Caciocavallo cheeses encompasses one or more Italian districts, almost half of the surveyed cheeses were produced in a very restricted area, often limited to a small town or village, which indicates a close link of these products to their territorial identity (Fonte, ) (Table ). The survey highlighted large variations in cheesemaking procedures even within the same cheese variety, as is frequent in traditional cheeses produced in small‐scale dairies (Esposito et al ). Consequently, we focused on the main variants that, on the basis of the literature discussed throughout the paper (e.g.…”
Section: Resultsmentioning
confidence: 99%
“…Compared to dry diets, pasture and fresh forage are able to convey several aromatic and functional compounds in milk that result in beneficial attributes of dairy products (i.e. healthier fatty acid composition), as well as in modified cheese sensory properties in terms of a yellower colour, less firm texture, stronger and less piquant taste, less sour and less fruity flavour (Carpino et al ; Avondo et al ; Bonanno et al ; Esposito et al ; Uzun et al ).…”
Section: Discussionmentioning
confidence: 99%
“…Following this approach, Esposito et al (2014) detected the effect of different rearing systems (grazing vs confinement) on sensory properties of Caciocavallo cheese, a traditional product from southern Italy. Cheese from animals kept on pasture, in fact, was more yellow, and showed a lower intensity of butter and smoked odours, a higher intensity of spicy flavour a lower intensity of bitter taste, and higher friability and graininess intensities as compared with cheese from confined animals ( Figure 1).…”
Section: Sensory Properties Of Traditional Cheesesmentioning
confidence: 99%