Intrinsic and Extrinsic Quality Attributes of Fresh and Semi-Hard Goat Cheese from Low- and High-Input Farming Systems

Intrinsic and Extrinsic Quality Attributes of Fresh and Semi-Hard Goat Cheese from Low- and High-Input Farming Systems

In this study, we investigated the lipid composition of fresh and semi-hard goat cheese produced in three Italian farms as well as the welfare assessment of goats reared in these farms. The fatty acid (FA) profile of cheese samples were found to be strictly related to the livestock system. Cheese co...

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Bibliographic Details
Main Authors: Annalaura Lopez, Mauro Vasconi, Monica Battini, Silvana Mattiello, Vittorio Maria Moretti, Federica Bellagamba
Format: Article
Language:English
Published: MDPI AG 2020-09-01
Series:Animals
Subjects:
animal welfare
fatty acids
goat cheese
livestock production system
Online Access:https://www.mdpi.com/2076-2615/10/9/1567

Internet

https://www.mdpi.com/2076-2615/10/9/1567

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