Using Olive Cake as a Sustainable Ingredient in Diets of Lactating Dairy Cows: Effects on Nutritional Characteristics of Cheese

This study aimed to investigate the chemical composition, fatty acid profile and polyphenol content of Provola cheese made with cow’s milk from cows fed a diet incorporating olive cake. Cheese samples were analysed in different months in order to test diet and diet×season effects. The results show t...

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Bibliographic Details
Published in:Sustainability Vol. 16; no. 8; p. 3306
Main Authors: Attard, George, Bionda, Arianna, Litrenta, Federica, Lopreiato, Vincenzo, Di Bella, Giuseppa, Potortì, Angela Giorgia, Lo Turco, Vincenzo, Liotta, Luigi
Format: Journal Article
Language:English
Published: Basel MDPI AG 01.04.2024
Subjects:
Amino acids
Animals
Consumption
Dairy cattle
Dairy products
Diet
Ethanol
Fatty acids
Food
Lipids
Milk
Nutrition research
Polyphenols
Proteins
United States > US
Italy
ISSN:2071-1050, 2071-1050
Online Access:Get full text
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