Original Articles
AIVI - September 2009 - Issue 5
https://doi.org/10.4081/ijfs.2009.1141

AROMATIC CHARACTERISTICS OF PECORINO CHEESES OBTAINED FROM MILK OF EWES FED DIETS CONTAINING DIFFERENT EXTRUDED LINSEED CONCENTRATIONS

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Received: 13 February 2013
Published: 13 September 2009
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Ewe cheese, flavour, extruded linseed

Authors

R. Branciari
lucia.zoppi@pagepress.org
Dipartimento di Scienze Biopatologiche ed Igiene delle Produzioni Animali e Alimentari, Italy.
D. Miraglia
Dipartimento di Scienze Biopatologiche ed Igiene delle Produzioni Animali e Alimentari, Italy.
D. Ranucci
Dipartimento di Scienze Biopatologiche ed Igiene delle Produzioni Animali e Alimentari, Italy.
S. Esposto
Dipartimento di Scienze Economiche-Estimative e degli Alimenti;, Italy.
M. Trabalza Marinucci
Dipartimento di Patologia, Diagnostica e Clinica Veterinaria; Università degli Studi di Perugia., Italy.
M. Servili
Dipartimento di Scienze Economiche-Estimative e degli Alimenti, Italy.
P. Avellini
Dipartimento di Scienze Biopatologiche ed Igiene delle Produzioni Animali e Alimentari, Italy.
A. Valiani
Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche., Italy.
The aim of the present study is to investigate the flavour characteristics of ewe cheeses made with two different techniques (cheeses obtained from raw milk or from thermized milk with adjunct starter cultures) and using milk from animals fed diets with different concentrations of extruded linseed. Aromatic differences linked to the linseed concentrations in the diets were found for the raw milk cheeses, while no such differences were found in the cheeses made from thermized milk with adjunct starter cultures.

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1.
AROMATIC CHARACTERISTICS OF PECORINO CHEESES OBTAINED FROM MILK OF EWES FED DIETS CONTAINING DIFFERENT EXTRUDED LINSEED CONCENTRATIONS. Ital J Food Safety [Internet]. 2009 Sep. 13 [cited 2026 May 20];1(5):44-8. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2009.5.44

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