The aim of this work was to evaluate, in the different production seasons of the year, the physico-chemical quality of an artisanal cheese traditionally obtained from autochthonous grazing cows, with particular reference to fatty acids (FA) of nutritional interest that play an important role in the risk or prevention of some human pathologies. For this purpose, cheeses were sampled in 11 farms, repeating the samplings in 3 different periods of the year (summer, autumn–winter, and spring) when the productive conditions of the pastures varied. The cheeses produced in the spring period, when cows ingest a greater amount of grazed forage, resulted in a more adequate composition of the main FA, which are recognized as having a health effect, suc...
Caciocavallo Palermitano is a typical stretched-curd cheese that has been produced over the centurie...
The Caciocavallo Palermitano cheese is made processing Cinisara cow milk, which shows very interesti...
The \u201cCaciocavallo Palermitano\u201d is a typical stretched curd (pasta filata) cheese, made mai...
This experiment aims to evaluate the potential of fatty acids (FA) of Caciocavallo Palermitano chees...
This experiment aims to evaluate the potential of fatty acids (FA) of Caciocavallo Palermitano chees...
The effect of season of the year associated with changes in feeding and management system (pasture- ...
Mountain dairy products are recognised as high-quality food but there are still few studies concerni...
The Caciocavallo Palermitano is a typical stretched curd cheese made from cow milk, mainly in the We...
The influence of feeding practice (hay vs alpine grazing) on fatty acids profile and vitamin content...
Abstract – Fatty acid composition of 66 samples of “Ossolano”, a typical semi-hard cheese produced f...
The aim of this trial was to assess the effect of pasture type and concentrate supplementation on th...
Fatty acids (FA) profile of dairy products is related to the livestock production system and to diet...
The objective of the present study was to determine chemical composition, fatty acids profile and hy...
An important problem in mountain areas is the abandonment of pasture. This trend can be combated by ...
The aim of this study was to verify the variation in fatty acid composition of milk, and derived che...
Caciocavallo Palermitano is a typical stretched-curd cheese that has been produced over the centurie...
The Caciocavallo Palermitano cheese is made processing Cinisara cow milk, which shows very interesti...
The \u201cCaciocavallo Palermitano\u201d is a typical stretched curd (pasta filata) cheese, made mai...
This experiment aims to evaluate the potential of fatty acids (FA) of Caciocavallo Palermitano chees...
This experiment aims to evaluate the potential of fatty acids (FA) of Caciocavallo Palermitano chees...
The effect of season of the year associated with changes in feeding and management system (pasture- ...
Mountain dairy products are recognised as high-quality food but there are still few studies concerni...
The Caciocavallo Palermitano is a typical stretched curd cheese made from cow milk, mainly in the We...
The influence of feeding practice (hay vs alpine grazing) on fatty acids profile and vitamin content...
Abstract – Fatty acid composition of 66 samples of “Ossolano”, a typical semi-hard cheese produced f...
The aim of this trial was to assess the effect of pasture type and concentrate supplementation on th...
Fatty acids (FA) profile of dairy products is related to the livestock production system and to diet...
The objective of the present study was to determine chemical composition, fatty acids profile and hy...
An important problem in mountain areas is the abandonment of pasture. This trend can be combated by ...
The aim of this study was to verify the variation in fatty acid composition of milk, and derived che...
Caciocavallo Palermitano is a typical stretched-curd cheese that has been produced over the centurie...
The Caciocavallo Palermitano cheese is made processing Cinisara cow milk, which shows very interesti...
The \u201cCaciocavallo Palermitano\u201d is a typical stretched curd (pasta filata) cheese, made mai...