Variation of fatty acid and terpene profiles in mountain milk and 'Toma piemontese' cheese as affected by the diet composition of different seasons (Articolo in rivista)

Type
Label
  • Variation of fatty acid and terpene profiles in mountain milk and 'Toma piemontese' cheese as affected by the diet composition of different seasons (Articolo in rivista) (literal)
Anno
  • 2010-01-01T00:00:00+01:00 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
  • 10.1016/j.foodchem.2009.12.048 (literal)
Alternative label
  • Andrea Revello Chion; Ernesto Tabacco; Daniele Giaccone; Pier Giorgio Peiretti; Giovanna Battelli; Giorgio Borreani; (2010)
    Variation of fatty acid and terpene profiles in mountain milk and 'Toma piemontese' cheese as affected by the diet composition of different seasons
    in Food chemistry
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Andrea Revello Chion; Ernesto Tabacco; Daniele Giaccone; Pier Giorgio Peiretti; Giovanna Battelli; Giorgio Borreani; (literal)
Pagina inizio
  • 393 (literal)
Pagina fine
  • 399 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume
  • 121 (literal)
Rivista
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#pagineTotali
  • 7 (literal)
Note
  • ISI Web of Science (WOS) (literal)
  • Scopus (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • Revello Chion A.; Tabacco E.; Giaccone D.; Borreani G.; Dipartimento di Agronomia, Selvicoltura e Gestione del Territorio, University of Turin,Grugliasco (Turin), Italy. Peiretti P.G.; ISPA - Unità Organizzativa di Supporto di Torino, Italy. Battelli G.; ISPA - Unità Organizzativa di Supporto di Milano, Italy. (literal)
Titolo
  • Variation of fatty acid and terpene profiles in mountain milk and 'Toma piemontese' cheese as affected by the diet composition of different seasons (literal)
Abstract
  • The influence of seasonal variation of diets (conserved forage and pasture) on fatty acid (FA) and terpe- noid profiles of bovine milk and ''Toma piemontese\" cheese was studied in a Piedmont mountain farm, under the usual conditions of farming and management of herds in the highlands. The dairy products obtained in summer from pasture-based diets presented a more favourable FA profile. Compared with winter, summer milk had lower contents of saturated FA (SFA) (ÿ15.8%) and higher contents of monoun- saturated FA (MUFA) (+33.0%), polyunsaturated FA (PUFA) (+68.2%), conjugated linoleic acid (CLA) (+161%) and vaccenic acid (+148%). The milk from pasture-based diets presented higher contents of terp- enes than did that from winter diets based on hay. Processing milk into ripened cheese had no effect on the FA composition and terpene profile of dairy products. These molecules can confer specific organolep- tic and nutritional properties to the dairy products that provide an added value to the product and justify its higher price. (literal)
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