The inclusion of fresh forage in the lactating buffalo diet affects fatty acid and sensory profile of mozzarella cheese

Abstract

The aim of this study was to determine the effect of inclusion of fresh forage in diet for lactating buffalo on properties of mozzarella cheese under intensive farming conditions. Thirty-two buffalo cows were equally allotted into 2 groups fed diets with (fresh group, FRS) or without (control group, CTL) fresh sorghum. The study consisted of 2 trials. In the first one, animals from group FRS were fed a diet containing 10 kg of fresh sorghum (10-FRS diet) that was doubled to 20 kg (20-FRS diet) in the second trial. All diets were isonitrogenous and isoenergetic, and fresh forage accounted for 13.4 and 26.5 of dietary dry matter, respectively, for the 10-FRS and 20-FRS diet. In each trial, milk from the 2 groups was used to produce 3 batches/diet of Mozzarella di Bufala Campana Protected Designation of Origin cheese. Milk yield and composition were not influenced by dietary treatment. The use of 10-FRS diet did not affect any properties of mozzarella. As the inclusion rate of fresh sorghum doubled to 20 kg, an increment of unsaturated fatty acid percentages and a lowering of short-chain and saturated fatty acids were observed. Moreover, the sensory characteristics of mozzarella were modified, although no effects were observed on consumer acceptance. We conclude that the use of green fodder can represent a low-cost feeding strategy to improve the healthiness of buffalo mozzarella under intensive farming conditions with no detrimental effect on consumer blind acceptance.

Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese

“…In agreement with our results, Cantal cheese produced from grazing pasture showed higher intensities of overall odor and aroma compared with the indoor system [65]. Conversely, a lower intensity of odor as a consequence of the ingestion of fresh forage was observed in ripened and fresh pasta filata cheeses [7,31]. These contrasting results may likely to be due to differences in the cheese making process.…”

“…As to texture attributes, higher intensity values of "hardness" were unexpectedly perceived in OutS cheese as compared with InS cheese. As also reported in previous studies, a profile richer in unsaturated FAs, which are characterized by a lower melting point, may lead to softer and spreadable cheeses [6,7]. However, our results are not necessarily in contrast with those reported in previous studies.…”

“…Thus, they can significantly contribute to define cheese "terroir" and healthiness [5]. Several studies have focused on the effect of botanical diversity and preservation methods of forage (fresh, hay, or ensiled) on the quality of various cheeses [6][7][8][9]. In particular, it has been well established that pasture and fresh herbage can positively change the fatty acid (FA) composition of milk fat in terms of polyunsaturated fatty acids (PUFA).…”

Effects of Chickpea in Substitution of Soybean Meal on Milk Production, Blood Profile and Reproductive Response of Primiparous Buffaloes in Early Lactation

“…Similar results were also reported by Bonanno et al [20]. The FA profile of the two groups was comparable to those displayed by pluriparous buffaloes at different stages of lactation [62][63][64], thus indicating that parity and time from delivery may have a negligible effect on FA, as also observed in dairy cows [65].…”

Diversity of traditional Caciocavallo cheeses produced in Italy

“…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 ).…”