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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Detaylı Bibliyografya

Asıl Yazarlar:	Federica Litrenta, Fabrizio Cincotta, Nunziatina Russo, Carmelo Cavallo, Cinzia Caggia, Annalisa Amato, Vincenzo Lopreiato, Maria Merlino, Antonella Verzera, Cinzia Lucia Randazzo, Luigi Liotta
Materyal Türü:	Artigo
Dil:	Inglês
Baskı/Yayın Bilgisi:	MDPI AG 2024-10-01
Seri Bilgileri:	Foods
Konular:	cheese fatty acids polyphenols sustainability consumer health
Online Erişim:	https://www.mdpi.com/2304-8158/13/20/3320
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