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Open AccessArticle

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

1
Dipartimento di Agraria, Università di Napoli Federico II, Via Università 100, 80055 Portici, Italy
2
Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy
3
Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa
4
Research and Development RUM & N Sas, via Sant’Ambrogio 4/A, 42123 Reggio Emilia, Italy
*
Author to whom correspondence should be addressed.
Foods 2020, 9(8), 1091; https://doi.org/10.3390/foods9081091
Received: 9 July 2020 / Revised: 6 August 2020 / Accepted: 7 August 2020 / Published: 10 August 2020
This study aims to assess the compositional traits and sensory characteristics of a traditional pecorino cheese associated with management and feeding system seasonality. The study was carried out on two mountain dairy farms using an outdoor, pasture-based system from April to October (OutS), and an indoor system (InS) during the rest of the year. Outdoor-produced milk had higher fat content and a tendency for protein and somatic cell count to be higher. The OutS cheeses showed higher dry matter and fat content, higher percentages of unsaturated fatty acids, C18:3, cis-9, trans-11 conjugated linoleic acid, and trans-11 C18:1, and lower percentages of C14:0 and C16:0. These modifications in fatty acid composition determined the reduction of the atherogenic index. The OutS cheeses also displayed higher intensity of almost all sensory attributes, including odor, flavor, taste, and texture descriptors. The outdoor system partly reduced the liking of consumers for pecorino. However, changes in the productive process leading to an increment in the water content and softness of the cheeses (i.e., controlled humidity and temperature during ripening) may increase the overall liking of pasture-based products, thus promoting the consumption of healthier foods. View Full-Text
Keywords: pecorino cheese; pasture; management system; fatty acids profile; sensory properties; consumer liking pecorino cheese; pasture; management system; fatty acids profile; sensory properties; consumer liking
MDPI and ACS Style

Serrapica, F.; Masucci, F.; Di Francia, A.; Napolitano, F.; Braghieri, A.; Esposito, G.; Romano, R. Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese. Foods 2020, 9, 1091. https://doi.org/10.3390/foods9081091

AMA Style

Serrapica F, Masucci F, Di Francia A, Napolitano F, Braghieri A, Esposito G, Romano R. Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese. Foods. 2020; 9(8):1091. https://doi.org/10.3390/foods9081091

Chicago/Turabian Style

Serrapica, Francesco; Masucci, Felicia; Di Francia, Antonio; Napolitano, Fabio; Braghieri, Ada; Esposito, Giulia; Romano, Raffaele. 2020. "Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese" Foods 9, no. 8: 1091. https://doi.org/10.3390/foods9081091

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