Zinc supplementation of lactating dairy cows: effects on chemical-nutritional quality and volatile profile of Caciocavallo cheese

OBJECTIVE: The aim of the present study was to investigate the effect of dietary zinc supplementation of Friesian cows on chemical-nutritional and aromatic properties of Caciocavallo cheese after 7 days (C(7)) and 120 days (C(120)) of ripening. METHODS: Twenty eight Friesian cows, balanced for parit...

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Detalles Bibliográficos
Autores principales: Ianni, Andrea, Martino, Camillo, Innosa, Denise, Bennato, Francesca, Grotta, Lisa, Martino, Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7206391/
https://www.ncbi.nlm.nih.gov/pubmed/31480170
http://dx.doi.org/10.5713/ajas.19.0155

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7206391/
https://www.ncbi.nlm.nih.gov/pubmed/31480170
http://dx.doi.org/10.5713/ajas.19.0155

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