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Effects of grazing cow diet on volatile compounds as well as physicochemical and sensory characteristics of 12-month-ripened Montasio cheese

Aprea, E
•
ROMANZIN, Alberto
•
Favotto, S.
altro
BOVOLENTA, Stefano
2016
  • journal article

Periodico
JOURNAL OF DAIRY SCIENCE
Abstract
The aim of this study was to evaluate the effects of pasture type and cow feeding supplementation level on a 12-mo-ripened Montasio protected designation of origin (PDO) cheese, which is one of the most important PDO cheeses produced in northeast Italy. Cheeses were characterized for volatile compounds, color, mechanical variables, and sensory descriptors. Pasture type significantly affected most of the instrumental variables considered and, as a consequence, sensory properties were affected as well. Cheeses from the pasture characterized by a nutrient-rich vegetation type were higher in protein and lower in fat content. Furthermore, such cheeses, evaluated by a sensory panel, were more intense in color with a more pungent and less cow-like odor, in agreement with what found through instrumental analyses. Supplementation level resulted in less pronounced effects, limited to volatile compounds and texture properties, which were not detected by sensory analysis. The characterization of the 12-mo ripened Montasio cheese reported here is an important step for the valorization of this PDO product.
DOI
10.3168/jds.2016-10929
WOS
WOS:000381642500021
Archivio
http://hdl.handle.net/11390/1091442
info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-84971607479
http://www.elsevier.com/wps/find/journaldescription.cws_home/721317/description#description
Diritti
closed access
Soggetti
  • Pasture type

  • Ripened cheese

  • Sensory property

  • Supplement level

  • Volatile organic comp...

  • Animal Science and Zo...

  • Food Science

  • Genetics

Scopus© citazioni
19
Data di acquisizione
Jun 14, 2022
Vedi dettagli
Web of Science© citazioni
21
Data di acquisizione
Mar 25, 2024
Visualizzazioni
1
Data di acquisizione
Apr 19, 2024
Vedi dettagli
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