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

共 50 条

[31] Chemical composition and fatty acids profile in milk and mozzarella cheese of water buffalo fed different lipid sources
Oliveira, R. L.
Ladeira, M. M.
Barbosa, M. A. A. F.
Matsushita, M.
Santos, G. T.
Bagaldo, A. R.
Oliveira, R. L.
ARQUIVO BRASILEIRO DE MEDICINA VETERINARIA E ZOOTECNIA, 2009, 61 (03) : 736 - 744
[32] THE CHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF PROCESSED RAS CHEESE
MAGDOUB, MNI
SHEHATA, AE
GOUDA, A
HOFI, AA
DAIRY INDUSTRIES INTERNATIONAL, 1984, 49 (02) : 23 - &
[33] EVALUATION OF THE EXPERIMENTAL FRAUD OF BUFFALO CHEESE BY SENSORY ANALYSIS AND PHYSICO-CHEMICAL PARAMETERS
Ferreira Cardoso, Gabrielle Virginia
Sacramento Oliveira, Andrey Carlos
Silva, Josyane Brasil
da Silva, Andreia Silva
Costa Araujo, Wanessa Shuellen
Conceicao de Lima Nunes, Emilia Socorro
Roos, Talita Bandeira
Moraes, Carina Martins
BUFFALO BULLETIN, 2019, 38 (03): : 521 - 529
[34] Chemical, physical, and sensory characteristics of Mozzarella cheese fortified using protein-chelated iron or ferric chloride
Rice, WH
McMahon, DJ
JOURNAL OF DAIRY SCIENCE, 1998, 81 (02) : 318 - 326
[35] The influence of plant addition to some physicochemical, textural, microstructural, melting ability and sensory properties of Mozzarella cheese
Yerlikaya, Oktay
Akan, Ecem
Bayram, Ozge Yildiz
Karaman, Ayse Demet
Kinik, Ozer
MLJEKARSTVO, 2020, 70 (04): : 300 - 312
[36] A Survey on Selected Chemical, Biochemical and Sensory Properties of Kes Cheese, A Traditional Turkish Cheese
Dervisoglu, M.
Tarakci, Z.
Aydemir, O.
Temiz, H.
Yazici, F.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2009, 12 (02) : 358 - 367
[37] Sensory properties and chemical composition of Sharri cheese from Kosovo
Rysha, Agim
Delas, Frane
MLJEKARSTVO, 2014, 64 (04): : 295 - 303
[38] Chemical, textural and sensory properties of fresh Turkish Kashar cheese
Koca, N.
Metin, M.
Alvarez, V. B.
JOURNAL OF ANIMAL SCIENCE, 2005, 83 : 15 - 15
[39] Chemical, textural and sensory properties of fresh Turkish Kashar cheese
Koca, N.
Metin, M.
Alvarez, V. B.
JOURNAL OF DAIRY SCIENCE, 2005, 88 : 15 - 15
[40] Spotting Frozen Curd in PDO Buffalo Mozzarella Cheese Through Insights on Its Supramolecular Structure Acquired by 1H TD-NMR Relaxation Experiments
Mengucci, Carlo
Rabiti, Davide
Urbinati, Eleonora
Picone, Gianfranco
Romano, Raffaele
Aiello, Alessandra
Ferranti, Pasquale
Capozzi, Francesco
APPLIED SCIENCES-BASEL, 2021, 11 (04): : 1 - 10

← 1 2 3 4 5 →