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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Bibliographische Detailangaben
Veröffentlicht in:	Sustainability Jg. 16; H. 8; S. 3306
Hauptverfasser:	Attard, George, Bionda, Arianna, Litrenta, Federica, Lopreiato, Vincenzo, Di Bella, Giuseppa, Potortì, Angela Giorgia, Lo Turco, Vincenzo, Liotta, Luigi
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	Basel MDPI AG 01.04.2024
Schlagworte:	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-Zugang:	Volltext
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