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- Ianni, A., et al. Show all 5 Authors
- Journal of dairy science 2019 v.102 no.2 pp. 1025-1032
- Vitis vinifera; agroindustrial byproducts; antioxidant activity; bioactive compounds; cheeses; cows; dairy industry; diet; fatty acid composition; functional foods; grape pomace; grapes; linoleic acid; lipolysis; markets; milk; polyphenols; proteolysis; sensory evaluation; vaccenic acid; volatile compounds
- ... The aim of the present work was to explore the chemical-sensorial characteristics and aromatic profile of caciotta cheese obtained from Friesian cows fed a diet enriched with grape pomace obtained from red grape (Vitis vinifera L.). Dietary enrichment with grape pomace influenced the production of caciotta cheeses in interesting ways from a compositional point of view, as cheese samples were rich ...