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Keywords = Stracciata cheese

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12 pages, 573 KiB  
Article
Influence of Licorice Root Feeding on Chemical-Nutritional Quality of Cow Milk and Stracciata Cheese, an Italian Traditional Fresh Dairy Product
by Francesca Bennato, Andrea Ianni, Denise Innosa, Camillo Martino, Lisa Grotta, Francesco Pomilio, Micaela Verna and Giuseppe Martino
Animals 2019, 9(12), 1153; https://doi.org/10.3390/ani9121153 - 16 Dec 2019
Cited by 16 | Viewed by 3540
Abstract
The aim of this study was to evaluate the effect of dietary licorice root supplementation on chemical and nutritional characteristics of cow milk and Stracciata cheese. Licorice did not influence milk and Stracciata fat content but induced modifications in fatty acid profile. Both [...] Read more.
The aim of this study was to evaluate the effect of dietary licorice root supplementation on chemical and nutritional characteristics of cow milk and Stracciata cheese. Licorice did not influence milk and Stracciata fat content but induced modifications in fatty acid profile. Both in milk and Stracciata, a decrease in saturated fatty acids was detected and in cheeses an increase of monounsaturated and polyunsaturated fatty acids was observed. Stracciata obtained from the experimental group showed an improved oxidative stability after six days of ripening, a finding partly justifiable by the well-known richness of antioxidant compounds in the licorice root. The volatile profile of Stracciata was also affected by dietary licorice intake, with an increase in esters and a reduction of aldehydes and ketones. These results suggest a positive role of licorice in modifying chemical and physical properties of cow cheeses, reducing lipid oxidation and inducing changes in color and flavor with a presumable improvement in consumer acceptability. Full article
(This article belongs to the Special Issue Animal Products Quality and Characterization)
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