Abstract
To investigate the effect of only pasture or hay and concentrate feedings on milk and cheese fatty acid composition, 20 lactating Italian Red Pied cows were randomly allocated into two groups. Group E was grazed without integration; Group I was fed with hay <em>ad libitum</em> and concentrate mixture. A traditional cheese-making technique was used to make Caciocavallo cheese. Milk from only pasture fed cows showed higher percentages of total PUFA, C18:3 n-3, cis-9,trans-11 conjugated linoleic acid and trans-11 C18:1, and a reduced percentage of C16:0 and C18:2 n-6, in some cases more markedly than extensive systems that provide integrations. The fatty acid profile of cheeses largely reflected that of the corresponding raw milk from which cheeses were made. In conclusion, the fatty acid profile of milk and cheese obtained from extensive system confirms the health benefits of dairy products from cows reared at pasture.
Highlights
In Italy most of the milk product is used for cheese making
The fatty acid profile of milk and cheese obtained from extensive system confirms the health benefits of dairy products from cows reared at pasture
The present study aimed to evaluate the differences between the traditional farming system normally used for the production of Ciminà Caciocavallo cheese, essentially characterized by an only pasture diet without supplementary integrations, and the more intensive system production on fatty acid composition of Ciminà Caciocavallo cheese and of the milk used to produce it
Summary
In Italy most of the milk product is used for cheese making. For this reason, cheese quality and composition of milk used for cheese making represent very important factors for the development of the dairy sector. Consumers’ perceptions of typical food quality are strongly influenced by several factors, including cultural influences and personal preferences (Santillo et al, 2012); usually consumers associate the typical food to a genuine and healthy product. Caciocavallo is one of the most typical pasta-filata cheeses. It is manufactured in three different areas, the Balkans, Russia and Italy (Piraino, Zotta, Ricciardi, & Parente, 2005)
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