Can hydroponic forage affect the chemical and sensory properties of PDO buffalo Mozzarella cheese?

被引：0

作者：

Balivo, Andrea ^{[1
]}

Masucci, Felicia ^{[1
]}

Parlato, Sonia ^{[1
]}

Serrapica, Francesco ^{[1
]}

Romano, Raffaele ^{[1
]}

Di Francia, Antonio ^{[1
]}

Genovese, Alessandro ^{[1
]}

机构：

[1] Univ Naples Federico II, Dept Agr Sci, Piazza Carlo Borbone 1, I-80055 Portici, NA, Italy

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2025年 / 78卷 / 01期

关键词：

Hydroponic barley forage; maize silage replacement; omega-3 fatty acids; pasta filata cheese; volatile organic compounds; environmental efficiency; FATTY-ACID-COMPOSITION; QUALITY CHARACTERISTICS; VOLATILE COMPOUNDS; MILK-FAT; PASTURE; SILAGE; FRESH; COWS; SYSTEMS; PROFILE;

D O I：

10.1111/1471-0307.13147

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to evaluate the effect of hydroponic barley forage in the diets of lactating Italian Mediterranean buffaloes on Mozzarella cheese chemical and sensory properties. Thirty-six buffaloes were evenly assigned to three groups: control (C) with standard maize silage-based ration, and low hydroponic (LH) and high hydroponic (HH) barley forage substitution for 50% and 100% of maize silage, respectively. HH Mozzarella had lower hardness, reduced saturated fatty acids, increased oleic and alpha-linolenic fatty acids. Hydroponic forage could be an innovative system for sustainable livestock production with a positive impact on the Mozzarella cheese improving its nutritional value.

引用

页数：13

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