This study was conducted to investigate and detect differences in aroma-active compounds found in the forage of two Hyblean pasture types: cultivated vs. spontaneous....
The aim of the present study was to investigate quality of spontaneous and cultivated pastures and pasture feeding management on Sicilian dairy farms during spring by evaluating α-tocopherol and β-carotene contents of pasture milk under...
Native pasture has been shown to have a strong influence on the sensory characteristics of dairy products. However, few studies have been carried out on milk flavor profiles. The aim of the present study was...
The aim of the present study was to evaluate the changes in fatty acid composition and fat-soluble antioxidant content in plasma and milk from cows fed with different proportions of pasture....
L’obiettivo del presente lavoro è stato quello di determinare le differenti concentrazioni dei singoli isomeri di CLA nel formaggio Ragusano a diverse giorni di stagionatura. Il Ragusano è un formaggio a pasta filata prodotto con...
The aim of this study was to evaluate the impact of native pasture on the levels and profiles of proteolysis in Ragusano cheese. ...
The objectives of our study were to identify plant species eaten by cows during grazing, to compare the odor-active compounds in the Ragusano cheese from cows eating TMR and native Sicilian pasture-supplemented TMR diets, and to...
There may be a relationship between these compounds and the flavor or odor of cheese. The objective of this study was to determine whether inclusion of native pastures in the diet of dairy cows changes...
The presence of dairy cattle in pastures of very great diversity in plant species presents an interesting problem for study. The objective of this study was, in combination with results of Carpino et al....
Use of native pastures will support the relationship between quality of dairy products and their origin. The nutritional and chemical composition of individuals species and their mixtures are reported in this paper....