Effect of Supplementation of Herd Diet with Olive Cake on the Composition Profile of Milk and on the Composition, Quality and Sensory Profile of Cheeses Made Therefrom.

Chiofalo, Biagina; Di Rosa, Ambra Rita; Lo Presti, Vittorio; Chiofalo, Vincenzo; Liotta, Luigi

Chiofalo, Biagina; Di Rosa, Ambra Rita; Lo Presti, Vittorio; Chiofalo, Vincenzo; Liotta, Luigi.

Afiliación

Chiofalo B; Department of Veterinary Sciences, University of Messina, 98168 Messina, Italy.
Di Rosa AR; Department of Veterinary Sciences, University of Messina, 98168 Messina, Italy.
Lo Presti V; Department of Veterinary Sciences, University of Messina, 98168 Messina, Italy.
Chiofalo V; Consortium Research of Meat and Agrifood, 98168 Messina, Italy.
Liotta L; Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98166 Messina, Italy.

Animals (Basel) ; 10(6)2020 Jun 04.

Article en En | MEDLINE | ID: mdl-32512814

Palabras clave

cheese; chemical composition; dairy cow; fatty acid profile; milk; olive pomace; sensory profile

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Animals (Basel) Año: 2020 Tipo del documento: Article País de afiliación: Italia Pais de publicación: Suiza

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