ArticleAnimals : an open access journal from MDPI2022
Effects of Grazing Season on Physico-Chemical Characteristics and Fatty Acids of Nutritional Interest of Caciocavallo Palermitano Cheese.
Article in Animals : an open access journal from MDPI, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Effects of Including Partially Destoned Olive Cake in Sheep Diet on Meat Quality and Salami Production.Animals : an open access journal from MDPI · 2026Article
- Caciocavallo Podolico Cheese, a Traditional Agri-Food Product of the Region of Basilicata, Italy: Comparison of the Cheese's Nutritional, Health and Organoleptic Properties at 6 and 12 Months of Ripening, and Its Digital Communication.Foods (Basel, Switzerland) · 2023Article
- Persistent Organic Pollutants and Fatty Acid Profile in a Typical Cheese from Extensive Farms: First Assessment of Human Exposure by Dietary Intake.Animals : an open access journal from MDPI · 2022Article
- Feeding Dairy Ewes with Fresh or Dehydrated Sulla (Animals : an open access journal from MDPI · 2022Article
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Authors and funding
5 authors.
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Abstract
The aim of this work was to evaluate, in the different production seasons of the year, the physico-chemical quality of an artisanal cheese traditionally obtained from autochthonous grazing cows, with particular reference to fatty acids (FA) of nutritional interest that play an important role in the risk or prevention of some human pathologies. For this purpose, cheeses were sampled in 11 farms, repeating the samplings in 3 different periods of the year (summer, autumn-winter, and spring) when the productive conditions of the pastures varied. The cheeses produced in the spring period, when cows ingest a greater amount of grazed forage, resulted in a more adequate composition of the main FA, which are recognized as having a health effect, such as α-linolenic, trans-vaccenic, rumenic, docosapentaenoic (DPA) and docosahexaenoic (DHA) acids. Branched-chain FA were found in greater quantities in spring cheeses, as well as in summer ones. The FA composition of cheeses produced in the different seasons was reflected in some nutritional indexes that also resulted as more suitable in cheeses obtained in the spring period. The positive effects induced on the FA profile of cheeses are presumably linked to the diet of autochthonous cows, which is mainly based on forage from natural pastures. Therefore, the results obtained confirm the benefits of grazing, which is able to guarantee the production of healthier cheeses for consumers.
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