title: Influence of manufacturing procedure on the compositional and sensory properties of n-3 fatty acid-enriched pecorino cheese.
abstract: Pecorino cheeses were produced using two different manufacturing procedures (either from raw milk or from milk previously subject to a thermisation at 65 °C for 10 s with the addition of starter culture) using the milk obtained from three groups of ewes fed three different concentrates: (1) control, (2) control enriched with 100 g/kg of extruded linseed, and (3) control enriched with 200 g/kg of extruded linseed. All concentrates were administered with alfalfa hay ad libitum. The extruded linseed-enriched diets increased the concentration of n-3 fatty acids, conjugated linoleic acid, and monounsaturated and polyunsaturated acids in raw milk and thermised milk cheese and decreased the concentration of saturated fatty acids. Changes in the manufacturing procedure did not influence the fatty acid composition of the cheeses but markedly influenced their sensory properties. In particular, heat-treating the milk and adding a starter reduced the differences in cheese odour, flavour and toughness induced by the diet when raw milk was used. Cheeses made with thermised milk and the addition of starter culture were more uniform and obtained a higher score in the preference test compared with the corresponding raw milk cheeses. An appropriate manufacturing process, therefore, can be a possible strategy to obtain cheeses with improved health-promoting properties and an unaltered acceptance level by consumers.
authors.affiliation: Dipartimento di Medicina Veterinaria,Università degli Studi di Perugia,S. Costanzo 4, 06126, Perugia,Italy.
authors.forename: Raffaella
authors.initials: R
authors.lastname: Branciari
authors.affiliation: Dipartimento di Medicina Veterinaria,Università degli Studi di Perugia,S. Costanzo 4, 06126, Perugia,Italy.
authors.forename: Laura
authors.initials: L
authors.lastname: Mughetti
authors.affiliation: Dipartimento di Medicina Veterinaria,Università degli Studi di Perugia,S. Costanzo 4, 06126, Perugia,Italy.
authors.forename: David
authors.initials: D
authors.lastname: Ranucci
authors.affiliation: Dipartimento di Medicina Veterinaria,Università degli Studi di Perugia,S. Costanzo 4, 06126, Perugia,Italy.
authors.forename: Dino
authors.initials: D
authors.lastname: Miraglia
authors.affiliation: Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche,G. Salvemini 1, 06126, Perugia,Italy.
authors.forename: Andrea
authors.initials: A
authors.lastname: Valiani
authors.affiliation: Dipartimento di Medicina Veterinaria,Università degli Studi di Perugia,S. Costanzo 4, 06126, Perugia,Italy.
authors.forename: Gabriele
authors.initials: G
authors.lastname: Acuti
authors.affiliation: Dipartimento di Scienze Agrarie, Alimentari e Ambientali,Università degli Studi di Perugia,Borgo XX Giugno 74, 06121, Perugia,Italy.
authors.forename: Roberto
authors.initials: R
authors.lastname: Selvaggini
authors.affiliation: Dipartimento di Medicina Veterinaria,Università degli Studi di Perugia,S. Costanzo 4, 06126, Perugia,Italy.
authors.forename: Massimo
authors.initials: M
authors.lastname: Trabalza-Marinucci
mesh_terms: D000821:Animal Feed / Q000032:analysis; D000818:Animals; D002611:Cheese / Q000032:analysis*; D004032:Diet / Q000662:veterinary; D015525:Fatty Acids, Omega-3 / Q000737:chemistry*; D005260:Female; D005511:Food Handling / Q000379:methods*; D006801:Humans; D008892:Milk / Q000737:chemistry*; D012677:Sensation; D012756:Sheep / Q000502:physiology*
chemical_list: D015525:Fatty Acids, Omega-3