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A cross-cultural sensory analysis of skim powdered milk produced from pasture and non-pasture diets. Food Res Int 2020; 138:109749. [DOI: 10.1016/j.foodres.2020.109749] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 09/18/2020] [Accepted: 09/23/2020] [Indexed: 10/23/2022]
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Abstract
In temperate regions of Europe where grass grows for most of the year, grazed pasture is the lowest cost feed for milk production. Grazed pasture can make a contribution to dairy cow feeding systems in other parts of Europe, but is less important. While there are many challenges to maintaining or increasing the proportion of grazed grass in dairy cow diets, there are also opportunities to increase its contribution. Grass use and quality can be challenging for several reasons, including the cow and sward interaction, and factors influencing dry matter intake. Adapting grazing management strategies can provide opportunities for incorporating grazing and perhaps increase grazing in dairy cow milk production systems. Pasture management tools and techniques offer the opportunity to increase herbage use at grazing. While there are many benefits of grazing including economic, environmental, animal welfare and social, there are also the challenges to maintaining grazed pasture in dairy cow diets. The objective of this paper is to present an overview of the challenges and opportunities for grazing in dairy milk production systems.
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Ni Q, Gasperi F, Aprea E, Betta E, Bergamaschi M, Tagliapietra F, Schiavon S, Bittante G. The volatile organic compound profile of ripened cheese is influenced by crude protein shortage and conjugated linoleic acid supplementation in the cow's diet. J Dairy Sci 2019; 103:1377-1390. [PMID: 31785882 DOI: 10.3168/jds.2019-16495] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2019] [Accepted: 10/05/2019] [Indexed: 12/15/2022]
Abstract
A shortage in crude protein (CP) and supplementation of conjugated linoleic acids (CLA) in the diets of dairy cows could improve the dairy industry's ecological footprint and the nutritional value of milk, but it is not known what effect such a strategy might have on the aroma profiles of dairy products. The aim of this work was to study the effects of reducing the dietary CP content (from 150 to 123 g/kg of dry matter), with or without a supply of rumen-protected CLA (7.9 g/d C18:2 cis-9,trans-11 and 7.7 g/d C18:2 trans-10,cis-12), on the volatile organic compound (VOC) profile of cheeses ripened for 3 mo. Twenty mid-lactation Holstein-Friesian cows were reared in 4 pens (5 to a pen), and fed 4 different experimental diets over 4 periods of 3 wk each, following a 4 × 4 Latin square design. Twice in each period, 10-L milk samples were taken from each group and used to produce 32 cheeses, which we then analyzed for VOC by solid-phase microextraction and gas chromatography-mass spectrometry. We detected 48 VOC belonging to 10 chemical classes (11 alcohols, 8 ketones, 8 esters, 7 acids, 4 aldehydes, 4 sulfurs, 2 lactones, 2 phenolic, 1 monoterpene, 1 hydrocarbon); these were expressed as concentrations in cheese (quantitative data) or as proportions of total VOC (qualitative data). The results of mixed model analysis showed that the majority of VOC families and individual VOC in ripened cheese were affected by the dietary treatments: CP shortage depressed the concentrations of volatile aldehydes and increased the proportions of some esters and limonene, whereas CLA increased the concentration of total VOC, particularly several acids and esters, and decreased the proportions of ketones and phenolic compounds. The interaction between dietary CP and CLA affected the proportions of alcohols and acids. We performed a factor analysis to extract 5 latent explanatory variables from the individual VOC, which represented 79% of total VOC variance for the quantitative data and 78% for the qualitative data. Addition of CLA decreased the first qualitative factor (the "base aroma" of cheese, explaining 44% of total variance), whereas CP reduction increased the second quantitative factor ("ethyl esters," 15% of total variance) and the third qualitative factor ("butan-," 9% of total variance). In summary, the VOC profile of ripened cheese was heavily influenced by CP content and CLA supplementation in the diets of dairy cows, but the effect on sensorial properties of cheese is also worth considering.
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Affiliation(s)
- Qianlin Ni
- Department of Agronomy, Food, Natural Resources, Animals and the Environment (DAFNAE), University of Padua, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - Flavia Gasperi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy
| | - Eugenio Aprea
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy
| | - Emanuela Betta
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy
| | - Matteo Bergamaschi
- Department of Agronomy, Food, Natural Resources, Animals and the Environment (DAFNAE), University of Padua, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - Franco Tagliapietra
- Department of Agronomy, Food, Natural Resources, Animals and the Environment (DAFNAE), University of Padua, Viale dell'Università 16, 35020 Legnaro (PD), Italy.
| | - Stefano Schiavon
- Department of Agronomy, Food, Natural Resources, Animals and the Environment (DAFNAE), University of Padua, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - Giovanni Bittante
- Department of Agronomy, Food, Natural Resources, Animals and the Environment (DAFNAE), University of Padua, Viale dell'Università 16, 35020 Legnaro (PD), Italy
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Gong M, Hu Y, Wei W, Jin Q, Wang X. Production of conjugated fatty acids: A review of recent advances. Biotechnol Adv 2019; 37:107454. [PMID: 31639444 DOI: 10.1016/j.biotechadv.2019.107454] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2019] [Revised: 08/26/2019] [Accepted: 09/23/2019] [Indexed: 10/25/2022]
Abstract
Conjugated fatty acids (CFAs) have received a deal of attention due to the increasing understanding of their beneficial physiological effects, especially the anti-cancer effects and metabolism-regulation activities. However, the production of CFAs is generally difficult. Several challenges are the low CFAs content in natural sources, the difficulty to chemically synthesize target CFA isomers in high purity, and the sensitive characteristics of CFAs. In this article, the current technologies to produce CFAs, including physical, chemical, and biotechnical approaches were summarized, with a focus on the conjugated linoleic acids (CLAs) and conjugated linolenic acids (CLNAs) which are the most common investigated CFAs. CFAs usually demonstrate stronger physiological effects than other non-conjugated fatty acids; however, they are more sensitive to heat and oxidation. Consequently, the quality control throughout the entire production process of CFAs is significant. Special attention was given to the micro- or nano-encapsulation which presented as an emerging technique to improve the bioavailability and storage stability of CFAs. The current applications of CFAs and the potential research directions were also discussed.
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Affiliation(s)
- Mengyue Gong
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Yulin Hu
- Department of Chemical and Biochemical Engineering, Western University, London, ON N6A 3K7, Canada
| | - Wei Wei
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Qingzhe Jin
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Xingguo Wang
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
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Till BE, Huntington JA, Posri W, Early R, Taylor-Pickard J, Sinclair LA. Influence of rate of inclusion of microalgae on the sensory characteristics and fatty acid composition of cheese and performance of dairy cows. J Dairy Sci 2019; 102:10934-10946. [PMID: 31563312 DOI: 10.3168/jds.2019-16391] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2019] [Accepted: 08/07/2019] [Indexed: 01/07/2023]
Abstract
Modification of milk and cheese fat to contain long-chain n-3 fatty acids (FA) by feeding microalgae (ALG) to dairy cows has the potential to improve human health, but the subsequent effect on the sensory attributes of dairy products is unclear. The objective was to determine the effect of feeding dairy cows different amounts of ALG that was rich in docosahexaenoic acid (DHA) on milk and cheese FA profile, cheese sensory attributes, and cow performance. Twenty Holstein dairy cows were randomly allocated to 1 of 4 dietary treatments in a 4 × 4 row and column design, with 4 periods of 28 d, with cheddar cheese production and animal performance measurements undertaken during the final 7 d of each period. Cows were fed a basal diet that was supplemented with ALG (Schizochytrium limancinum) at 4 rates: 0 (control, C), 50 (LA), 100 (MA), or 150 g (HA) of ALG per cow per day. We found that both milk and cheese fat content of DHA increased linearly with ALG feed rate and was 0.29 g/100 g FA higher in milk and cheese from cows fed HA compared with C. Supplementation with ALG linearly reduced the content of saturated FA and the ratio of n-6:n-3 FA in milk and cheese. Supplementation with ALG altered 20 out of the 32 sensory attributes, with a linear increase in cheese air holes, nutty flavor, and dry mouth aftertaste with ALG inclusion. Creaminess of cheese decreased with ALG inclusion rate and was positively correlated with saturated FA content. We also observed a quadratic effect on fruity odor, which was highest in cheese from cows fed HA and lowest in LA, and firmness and crumbliness texture, being highest in MA and lowest in HA. Supplementation with ALG had no effect on the dry matter intake, milk yield, or live weight change of the cows, with mean values of 23.1, 38.5, and 0.34 kg/d respectively, but milk fat content decreased linearly, and energy-corrected milk yield tended to decrease linearly with rate of ALG inclusion (mean values of 39.6, 38.4, 37.1, and 35.9 g/kg, and 41.3, 41.3, 40.5, and 39.4 kg/d for C, LA, MA, and HA, respectively). We conclude that feeding ALG to high-yielding dairy cows improved milk and cheese content of DHA and altered cheese taste but not cow performance, although milk fat content reduced as inclusion rate increased.
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Affiliation(s)
- B E Till
- Department of Animal Production, Welfare and Veterinary Sciences, Harper Adams University, Newport, Shropshire, TF10 8NB, UK
| | - J A Huntington
- Department of Animal Production, Welfare and Veterinary Sciences, Harper Adams University, Newport, Shropshire, TF10 8NB, UK
| | - W Posri
- Department of Food Technology and Innovation, Harper Adams University, Newport, Shropshire, TF10 8NB, UK
| | - R Early
- Department of Food Technology and Innovation, Harper Adams University, Newport, Shropshire, TF10 8NB, UK
| | - J Taylor-Pickard
- Alltech Biotechnology Centre, Summerhill Road, Dunboyne, Ireland A86 X006
| | - L A Sinclair
- Department of Animal Production, Welfare and Veterinary Sciences, Harper Adams University, Newport, Shropshire, TF10 8NB, UK.
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O'Callaghan TF, Mannion DT, Hennessy D, McAuliffe S, O'Sullivan MG, Leeuwendaal N, Beresford TP, Dillon P, Kilcawley KN, Sheehan JJ, Ross RP, Stanton C. Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese. J Dairy Sci 2017. [PMID: 28624283 DOI: 10.3168/jds.2016-12508] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The purpose of this study was to investigate the effects of pasture-based versus indoor total mixed ration (TMR) feeding systems on the chemical composition, quality characteristics, and sensory properties of full-fat Cheddar cheeses. Fifty-four multiparous and primiparous Friesian cows were divided into 3 groups (n = 18) for an entire lactation. Group 1 was housed indoors and fed a TMR diet of grass silage, maize silage, and concentrates; group 2 was maintained outdoors on perennial ryegrass only pasture (GRS); and group 3 was maintained outdoors on perennial ryegrass/white clover pasture (CLV). Full-fat Cheddar cheeses were manufactured in triplicate at pilot scale from each feeding system in September 2015 and were examined over a 270-d ripening period at 8°C. Pasture-derived feeding systems were shown to produce Cheddar cheeses yellower in color than that of TMR, which was positively correlated with increased cheese β-carotene content. Feeding system had a significant effect on the fatty acid composition of the cheeses. The nutritional composition of Cheddar cheese was improved through pasture-based feeding systems, with significantly lower thrombogenicity index scores and a greater than 2-fold increase in the concentration of vaccenic acid and the bioactive conjugated linoleic acid C18:2 cis-9,trans-11, whereas TMR-derived cheeses had significantly higher palmitic acid content. Fatty acid profiling of cheeses coupled with multivariate analysis showed clear separation of Cheddar cheeses derived from pasture-based diets (GRS or CLV) from that of a TMR system. Such alterations in the fatty acid profile resulted in pasture-derived cheeses having reduced hardness scores at room temperature. Feeding system and ripening time had a significant effect on the volatile profile of the Cheddar cheeses. Pasture-derived Cheddar cheeses had significantly higher concentrations of the hydrocarbon toluene, whereas TMR-derived cheese had significantly higher concentration of 2,3-butanediol. Ripening period resulted in significant alterations to cheese volatile profiles, with increases in acid-, alcohol-, aldehyde-, ester-, and terpene-based volatile compounds. This study has demonstrated the benefits of pasture-derived feeding systems for production of Cheddar cheeses with enhanced nutritional and rheological quality compared with a TMR feeding system.
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Affiliation(s)
- Tom F O'Callaghan
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland P61 C996; APC Microbiome Institute, University College Cork, Cork, Ireland T12 YN60; Department of Microbiology, University College Cork, Cork, Ireland T12 YN60
| | - David T Mannion
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland P61 C996
| | - Deirdre Hennessy
- Teagasc, Animal & Grassland Research and Innovation Centre, Moorepark, Fermoy, Cork, Ireland P61 C996
| | - Stephen McAuliffe
- Teagasc, Animal & Grassland Research and Innovation Centre, Moorepark, Fermoy, Cork, Ireland P61 C996; School of Biological Sciences, Queen's University, Belfast, BT7 1NN, United Kingdom
| | - Maurice G O'Sullivan
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland T12 YN60
| | - Natasha Leeuwendaal
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland P61 C996; Department of Microbiology, University College Cork, Cork, Ireland T12 YN60
| | - Tom P Beresford
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland P61 C996
| | - Pat Dillon
- Teagasc, Animal & Grassland Research and Innovation Centre, Moorepark, Fermoy, Cork, Ireland P61 C996
| | | | | | - R Paul Ross
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland P61 C996; APC Microbiome Institute, University College Cork, Cork, Ireland T12 YN60; College of Science Engineering and Food Science, University College Cork, Cork, Ireland T12 YN60
| | - Catherine Stanton
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland P61 C996; APC Microbiome Institute, University College Cork, Cork, Ireland T12 YN60.
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Gorissen L, Leroy F, De Vuyst L, De Smet S, Raes K. Bacterial production of conjugated linoleic and linolenic Acid in foods: a technological challenge. Crit Rev Food Sci Nutr 2016; 55:1561-74. [PMID: 24915316 DOI: 10.1080/10408398.2012.706243] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Conjugated linoleic acid (CLA) and conjugated linolenic acid (CLNA) isomers are present in foods derived from ruminants as a result of the respective linoleic acid (LA) and α-linolenic acid (LNA) metabolism by ruminal microorganisms and in animals' tissues. CLA and CLNA have isomer-specific, health-promoting properties, including anticarcinogenic, antiatherogenic, anti-inflammatory, and antidiabetic activity, as well as the ability to reduce body fat. Besides ruminal microorganisms, such as Butyrivibrio fibrisolvens, many food-grade bacteria, such as bifidobacteria, lactic acid bacteria (LAB), and propionibacteria, are able to convert LA and LNA to CLA and CLNA, respectively. Linoleate isomerase activity, responsible for this conversion, is strain-dependent and probably related to the ability of the producer strain to tolerate the toxic effects of LA and LNA. Since natural concentrations of CLA and CLNA in ruminal food products are relatively low to exert their health benefits, food-grade bacteria with linoleate isomerase activity could be used as starter or adjunct cultures to develop functional fermented dairy and meat products with increased levels of CLA and CLNA or included in fermented products as probiotic cultures. However, results obtained so far are below expectations due to technological bottlenecks. More research is needed to assess if bacterial production kinetics can be increased and can match food processing requirements.
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Affiliation(s)
- Lara Gorissen
- a Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University , B-9090 Melle, Belgium
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McCarthy B, Delaby L, Pierce K, McCarthy J, Fleming C, Brennan A, Horan B. The multi-year cumulative effects of alternative stocking rate and grazing management practices on pasture productivity and utilization efficiency. J Dairy Sci 2016; 99:3784-3797. [DOI: 10.3168/jds.2015-9763] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2015] [Accepted: 12/02/2015] [Indexed: 11/19/2022]
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Zhao M, Beattie RJ, Fearon AM, O'Donnell CP, Downey G. Prediction of naturally-occurring, industrially-induced and total trans fatty acids in butter, dairy spreads and Cheddar cheese using vibrational spectroscopy and multivariate data analysis. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.07.011] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Tunick MH, Van Hekken DL. Dairy Products and Health: Recent Insights. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9381-9388. [PMID: 25394286 DOI: 10.1021/jf5042454] [Citation(s) in RCA: 74] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Milk, cheese, yogurt, and other dairy products have long been known to provide good nutrition. Major healthful contributors to the diets of many people include the protein, minerals, vitamins, and fatty acids present in milk. Recent studies have shown that consumption of dairy products appears to be beneficial in muscle building, lowering blood pressure and low-density lipoprotein cholesterol, and preventing tooth decay, diabetes, cancer, and obesity. Additional benefits might be provided by organic milk and by probiotic microorganisms using milk products as a vehicle. New research on dairy products and nutrition will improve our understanding of the connections between these products, the bioactive compounds in them, and their effects on the human body.
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Affiliation(s)
- Michael H Tunick
- Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture , 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, United States
| | - Diane L Van Hekken
- Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture , 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, United States
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Conjugated linoleic acid and vaccenic acid contents in cheeses: An overview from the literature. J Food Compost Anal 2014. [DOI: 10.1016/j.jfca.2012.08.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Mohan M, Anand S, Kalscheur K, Hassan A, Hippen A. Starter cultures and cattle feed manipulation enhance conjugated linoleic acid concentrations in Cheddar cheese. J Dairy Sci 2013; 96:2081-2094. [DOI: 10.3168/jds.2012-6101] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2012] [Accepted: 12/21/2012] [Indexed: 01/13/2023]
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Herman-Lara E, Santos-Blanco V, Vivar-Vera M, García H, Ochoa-Martínez L, Martínez-Sánchez C. Conjugated linoleic acid content in selected Mexican beef and dairy products. CYTA - JOURNAL OF FOOD 2012. [DOI: 10.1080/19476337.2011.560966] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Abd El-Salam MH, Hippen AR, El-Shafie K, Assem FM, Abbas H, Abd El-Aziz M, Sharaf O, El-Aassar M. Preparation and properties of probiotic concentrated yoghurt (labneh) fortified with conjugated linoleic acid. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02722.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Mills S, Ross R, Hill C, Fitzgerald G, Stanton C. Milk intelligence: Mining milk for bioactive substances associated with human health. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2010.12.011] [Citation(s) in RCA: 165] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Mele M, Contarini G, Cercaci L, Serra A, Buccioni A, Povolo M, Conte G, Funaro A, Banni S, Lercker G, Secchiari P. Enrichment of Pecorino cheese with conjugated linoleic acid by feeding dairy ewes with extruded linseed: Effect on fatty acid and triglycerides composition and on oxidative stability. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2010.12.015] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Revello Chion A, Tabacco E, Giaccone D, Peiretti PG, Battelli G, Borreani G. Variation of fatty acid and terpene profiles in mountain milk and “Toma piemontese” cheese as affected by diet composition in different seasons. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.12.048] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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18
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Supplementation of dairy cows with a fish oil containing supplement and sunflower oil to increase the CLA content of milk produced at pasture. Livest Sci 2008. [DOI: 10.1016/j.livsci.2008.02.003] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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