Feeding Cows with Olive Cake Enriched in Polyphenols Improves the Sustainability and Enhances the Nutritional and Organoleptic Features of Fresh Caciocavallo Cheese

In this study, Caciocavallo, a typical cheese produced in Sicily Island (Italy), was obtained from the milk of dairy cows fed with and without enriched olive cake (ECO and CTR, respectively) in order to evaluate nutritional, microbiological, volatile, and sensory differences in cheeses. ECO cheese s...

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Xehetasun bibliografikoak

Egile Nagusiak:	Federica Litrenta, Fabrizio Cincotta, Nunziatina Russo, Carmelo Cavallo, Cinzia Caggia, Annalisa Amato, Vincenzo Lopreiato, Maria Merlino, Antonella Verzera, Cinzia Lucia Randazzo, Luigi Liotta
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	MDPI AG 2024-10-01
Saila:	Foods
Gaiak:	cheese fatty acids polyphenols sustainability consumer health
Sarrera elektronikoa:	https://www.mdpi.com/2304-8158/13/20/3320
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