Cargando…

New Insight into the Quality Traits of Milk and Cheese from Teramana Goats, a Native Italian Breed

SIMPLE SUMMARY: Enhancement strategies for native goat breeds are essential for sustainable production. In the present study, milk and cheese derived from the Teramana goat, a native bread of the Abruzzo region, were analysed and compared with those of the intensive Saanen breed. The outcomes showed...

Descripción completa

Detalles Bibliográficos
Autores principales:	Florio, Marco, Cimini, Costanza, Ianni, Andrea, Bennato, Francesca, Grotta, Lisa, Valbonetti, Luca, Martino, Giuseppe
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10135095/ https://www.ncbi.nlm.nih.gov/pubmed/37106907 http://dx.doi.org/10.3390/ani13081344

Ejemplares similares

Qualitative attributes of meat from Teramana goat kids, an Italian native breed of the Abruzzo region
por: Ianni, Andrea, et al.
Publicado: (2022)

Comparative Label-Free Liquid Chromatography–Mass Spectrometry Milk Proteomic Profiles Highlight Putative Differences between the Autochthon Teramana and Saanen Goat Breeds
por: Di Luca, Alessio, et al.
Publicado: (2023)

Influence of Licorice Root Feeding on Chemical-Nutritional Quality of Cow Milk and Stracciata Cheese, an Italian Traditional Fresh Dairy Product
por: Bennato, Francesca, et al.
Publicado: (2019)

Proteolytic Volatile Profile and Electrophoretic Analysis of Casein Composition in Milk and Cheese Derived from Mironutrient-Fed Cows
por: Ianni, Andrea, et al.
Publicado: (2020)

Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet
por: Ianni, Andrea, et al.
Publicado: (2020)

Qualitative Attributes of Commercial Pig Meat from an Italian Native Breed: The Nero d’Abruzzo
por: Ianni, Andrea, et al.
Publicado: (2022)

Chemical-nutritional characteristics and aromatic profile of milk and related dairy products obtained from goats fed with extruded linseed
por: Bennato, Francesca, et al.
Publicado: (2020)

Zinc supplementation of lactating dairy cows: effects on chemical-nutritional quality and volatile profile of Caciocavallo cheese
por: Ianni, Andrea, et al.
Publicado: (2020)

Volatile Profile in Yogurt Obtained from Saanen Goats Fed with Olive Leaves
por: Bennato, Francesca, et al.
Publicado: (2020)

Nutritional Properties of Milk from Dairy Ewes Fed with a Diet Containing Grape Pomace
por: Bennato, Francesca, et al.
Publicado: (2022)

A Label-Free Quantitative Analysis for the Search of Proteomic Differences between Goat Breeds
por: Di Luca, Alessio, et al.
Publicado: (2022)

Influence of Zinc Feeding on Nutritional Quality, Oxidative Stability and Volatile Profile of Fresh and Ripened Ewes’ Milk Cheese
por: Martino, Camillo, et al.
Publicado: (2019)

Physical, Nutritional, and Sensory Properties of Cheese Obtained from Goats Fed a Dietary Supplementation with Olive Leaves
por: Innosa, Denise, et al.
Publicado: (2020)

Characterization of Phenolic Profile in Milk Obtained by Ewes Fed Grape Pomace: Reflection on Antioxidant and Anti-Inflammatory Status
por: Bennato, Francesca, et al.
Publicado: (2023)

Evaluation of Chemical-Nutritional Characteristics of Whey and Ricotta Obtained by Ewes Fed Red Grape Pomace Dietary Supplementation
por: Bennato, Francesca, et al.
Publicado: (2022)

Evaluation of Chemical Composition and Meat Quality of Breast Muscle in Broilers Reared under Light-Emitting Diode
por: Bennato, Francesca, et al.
Publicado: (2021)

Effects of Breed and Stage of Lactation on Milk Fatty Acid Composition of Italian Goat Breeds
por: Currò, Sarah, et al.
Publicado: (2019)

Whole Blood Transcriptome Profiling Reveals Positive Effects of Olive Leaves-Supplemented Diet on Cholesterol in Goats
por: Ianni, Andrea, et al.
Publicado: (2021)

Quantification of the Effect of the Cattle Breed on Milk Cheese Yield: Comparison between Italian Brown Swiss and Italian Friesian
por: Franceschi, Piero, et al.
Publicado: (2020)

Stability Evaluation of pH-Adjusted Goat Milk for Developing Ricotta Cheese with a Mixture of Cow Cheese Whey and Goat Milk
por: Wu, Chung-Shiuan, et al.
Publicado: (2020)

Microbiological and Physico-Chemical Changes During Manufacture of an Italian Goat Cheese Made from Raw Milk
por: Dalzini, Elena, et al.
Publicado: (2014)

Differences in the Detailed Milk Mineral Composition of Italian Local and Saanen Goat Breeds
por: Currò, Sarah, et al.
Publicado: (2019)

Transfer of Orally Administered Terpenes in Goat Milk and Cheese
por: Poulopoulou, I., et al.
Publicado: (2012)

Egg Quality from Nera Atriana, a Local Poultry Breed of the Abruzzo Region (Italy), and ISA Brown Hens Reared under Free Range Conditions
por: Ianni, Andrea, et al.
Publicado: (2021)

Deltamethrin Residues in Milk and Cheese of Lactating Goats (Capra hircus)
por: Marrone, Raffaele, et al.
Publicado: (2019)

Chemical-nutritional parameters and volatile profile of eggs and cakes made with eggs from ISA Warren laying hens fed with a dietary supplementation of extruded linseed
por: Ianni, Andrea, et al.
Publicado: (2020)

Dietary Supplementation of Dried Grape Pomace Increases the Amount of Linoleic Acid in Beef, Reduces the Lipid Oxidation and Modifies the Volatile Profile
por: Ianni, Andrea, et al.
Publicado: (2019)

High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese
por: Miloradovic, Zorana, et al.
Publicado: (2021)

Licury Cake in Diets for Lactating Goats: Qualitative Aspects of Milk and Cheese
por: Ferreira, Fernanda G., et al.
Publicado: (2022)

Behaviour of Escherichia Coli O157:H7 During the Manufacture and Ripening of an Italian Traditional Raw Goat Milk Cheese
por: Cosciani-Cunico, Elena, et al.
Publicado: (2014)

Influence of Grape Pomace Intake on Nutritional Value, Lipid Oxidation and Volatile Profile of Poultry Meat
por: Bennato, Francesca, et al.
Publicado: (2020)

Meat Quality of the Native Carpathian Goat Breed in Comparison with the Saanen Breed
por: Migdał, Władysław, et al.
Publicado: (2021)

Metagenomic Characterization and Volatile Compounds Determination in Rumen from Saanen Goat Kids Fed Olive Leaves
por: Bennato, Francesca, et al.
Publicado: (2022)

Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese
por: Tofalo, Rosanna, et al.
Publicado: (2019)

In Silico Identification of Antimicrobial Peptides in the Proteomes of Goat and Sheep Milk and Feta Cheese
por: Tomazou, Marios, et al.
Publicado: (2019)

Goat Paratuberculosis: Experimental Model for the Evaluation of Mycobacterium Persistence in Raw Milk Cheese
por: Pagliasso, Giulia, et al.
Publicado: (2021)

Palm Kernel Cake in Diets for Lactating Goats: Qualitative Aspects of Milk and Cheese
por: Ferreira, Fernanda G., et al.
Publicado: (2021)

Bifidobacterial Distribution Across Italian Cheeses Produced from Raw Milk
por: Milani, Christian, et al.
Publicado: (2019)

Relationship between inbreeding and milk production traits in two Italian dairy sheep breeds
por: Cesarani, Alberto, et al.
Publicado: (2022)

Coagulation Traits of Sheep and Goat Milk
por: Pazzola, Michele
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_2as5n03m6drmkns73se7f7hfu2