ArticleFoods (Basel, Switzerland)2020
Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Physico-Chemical, Microbiological and Sensory Characteristics of Cabra del Guadarrama Cheese and Other Cheeses from Different Spanish Autochthonous Goat Breeds.Foods (Basel, Switzerland) · 2025Article
- Conjugated linoleic acid in cheese: A review of the factors affecting its presence.Journal of food science · 2025Review
- Article
- Effect of Lactose-Reduction in Murciano-Granadina Semi-Hard Goat Cheese on Physicochemical and Sensory Characteristics.Foods (Basel, Switzerland) · 2023Article
- Use of reclaimed urban wastewater for the production of hydroponic barley forage: water characteristics, feed quality and effects on health status and production of lactating cows.Frontiers in veterinary science · 2023Article
- The Aroma Composition of Koryciński Cheese Ripened in Different Temperatures.Molecules (Basel, Switzerland) · 2022Article
- Dairy Sheep Grazing Management and Pasture Botanical Composition Affect Milk Macro and Micro Components: A Methodological Approach to Assess the Main Managerial Factors at Farm Level.Animals : an open access journal from MDPI · 2022Article
- Composition and Fatty Acid Profile of Bone Marrow in Farmed Fallow Deer (Animals : an open access journal from MDPI · 2022Article
- The Effect of Sustainable Feeding Systems, Combining Total Mixed Rations and Pasture, on Milk Fatty Acid Composition and Antioxidant Capacity in Jersey Dairy Cows.Animals : an open access journal from MDPI · 2022Article
- Effects of Grazing Season on Physico-Chemical Characteristics and Fatty Acids of Nutritional Interest of Caciocavallo Palermitano Cheese.Animals : an open access journal from MDPI · 2022Article
- Characterization of Fat Quality in Cow Milk from Alpine Farms as Influenced by Seasonal Variations of Diets.Animals : an open access journal from MDPI · 2022Article
- Chemical Composition, Fatty Acid Profile, and Lipid Quality Indices in Commercial Ripening of Cow Cheeses from Different Seasons.Animals : an open access journal from MDPI · 2022Article
- The Quality of Five Natural, Historical Italian Cheeses Produced in Different Months: Gross Composition, Fat-Soluble Vitamins, Fatty Acids, Total Phenols, Antioxidant Capacity, and Health Index.Animals : an open access journal from MDPI · 2022Article
- Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
This study aims to assess the compositional traits and sensory characteristics of a traditional pecorino cheese associated with management and feeding system seasonality. The study was carried out on two mountain dairy farms using an outdoor, pasture-based system from April to October (OutS), and an indoor system (InS) during the rest of the year. Outdoor-produced milk had higher fat content and a tendency for protein and somatic cell count to be higher. The OutS cheeses showed higher dry matter and fat content, higher percentages of unsaturated fatty acids, C18:3,
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Registered trials
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