Chemical and fatty acid composition of pecorino cheese obtained from massese sheep milk were evaluated. Two different diets were used: pasture feeding (Group A); concentrates and ad libitum hay (Group B). Results showed not significant differences between the two groups about cheese chemical composition. Unsaturated fatty acid (C16:1 and C20:4), MUFA and unsaturated/saturated ratio were significantly greater in Group A.Instead saturated fatty acids (C16,C20 and C22) were significantly greater in group B.
Composizione chimica e profilo acidico del formaggio pecorino in rapporto al tipo di alimentazione di pecore Massesi
GIULIOTTI, LORELLA;BENVENUTI, MARIA NOVELLA;MARTINI, MINA;
1999-01-01
Abstract
Chemical and fatty acid composition of pecorino cheese obtained from massese sheep milk were evaluated. Two different diets were used: pasture feeding (Group A); concentrates and ad libitum hay (Group B). Results showed not significant differences between the two groups about cheese chemical composition. Unsaturated fatty acid (C16:1 and C20:4), MUFA and unsaturated/saturated ratio were significantly greater in Group A.Instead saturated fatty acids (C16,C20 and C22) were significantly greater in group B.File in questo prodotto:
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