Functional Reduced-Fat Mozzarella Cheese from "Essential Oil-Fed" Milk and Inulin Fortification.

Claudia Antonino, Giuseppe Natrella, Pietro Caliandro, Lucrezia Forte, Antonella Pasqualone, Michele Faccia

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

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2 · The registry

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4 · The record

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5 · Who and what money

Authors and funding

6 authors.

Claudia AntoninoDepartment of Soil, Plant and Foods Science, University of Bari, Via Amendola 165 A, 70126 Bari, Italy.ORCID 0009-0005-4081-3799

Giuseppe NatrellaDepartment of Soil, Plant and Foods Science, University of Bari, Via Amendola 165 A, 70126 Bari, Italy.ORCID 0000-0001-7203-2608

Pietro CaliandroDepartment of Soil, Plant and Foods Science, University of Bari, Via Amendola 165 A, 70126 Bari, Italy.ORCID 0009-0006-6456-0551

Lucrezia ForteDepartment of Veterinary Medicine, University of Bari Aldo Moro, Strada Provinciale per Casamassima Km 3, Valenzano, 70010 Bari, Italy.ORCID 0009-0004-3523-9078

Antonella PasqualoneDepartment of Soil, Plant and Foods Science, University of Bari, Via Amendola 165 A, 70126 Bari, Italy.ORCID 0000-0001-6675-2203

Michele FacciaDepartment of Soil, Plant and Foods Science, University of Bari, Via Amendola 165 A, 70126 Bari, Italy.ORCID 0000-0001-9496-9151

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The demand for functional dairy products is increasing, in response to the adverse correlation between high saturated fat consumption and cardiovascular health problems. The present study investigated the physicochemical and sensory features of a prototype of functional reduced-fat Mozzarella cheese fortified with inulin made from milk obtained by integrating the cattle diet with laurel essential oil (LEO). Two samples were compared over a 10-day storage period: a whole-milk Mozzarella cheese (MC), and a reduced-fat Mozzarella cheese fortified with 10% (

Indexed as

fat replacerinulinMozzarella cheesereduced-fatunsaturated fatty acids

Identifiers

PMID42121507

DOI10.3390/foods15091565

PMCPMC13164346

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LicenceCC BY

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