16 research outputs found
Perfil de ácidos graxos e características da carne de bovinos Nelore confinados com diferentes fontes lipídicas protegidas
Fatty acid composition of the longissimus dorsi muscle in crossbred steers fed different sources of fatty acids
Le aree protette e la razza Podolica: possibilità di sviluppo di una zootecnia sostenibile nel Mezzogiorno
Milk qualitative and quantitative characteristics, metabolic profile and rumen pH and NH3 concentration in grazing goats fed with two types of concentrate
Effect of concentrate supplementation on CLA, omega-3 and trans fatty acids content in milk from grazing goats
Effect of feeding systems on aromatic characteristics of buffalo mozzarella cheese
Aim of this study was to evaluated the effect of feeding systems (hay vs ray-grass silage) on volatile compounds profiles of mozzarella cheese. Three mozzarella cheese making trials for each experimental group were conducted at our dairy technology laboratory. Mozzarella cheese was manufactured from whole raw water buffalo milk with the addition of natural starter. Volatile compounds were extracted by “purge and trap” system coupled to a gas chromatograph and detected operating with a mass-selective detector (Ciccioli et al., 2004) A total of 84 compounds of the following chemical families were detected: hydrocarbons, fatty acids, esters, alcohols, aldehydes, ketones and terpenes. The data overall indicated difference between the aromatic profiles of mozzarella cheese as consequence of feeding systems. Thus, differences in mozzarella cheese flavour are primarily caused by concentration differences of a common set of flavour compounds, rather than by the occurrence of compounds uniquely associated with a particular feed