Abstract
Simple SummaryCheeses obtained from grazing animals are considered by attentive consumers to be qualitatively better for various reasons linked to ethical, environmental and health aspects. It is known that these cheeses have a chemical composition, especially in terms of fatty acid profile, which makes them more beneficial for human health, preventing the risk of cardiovascular diseases and cancer. On the other hand, the quantitative and qualitative productivity of the pastures is inconstant during the different seasons of the year; therefore, in extensive livestock farms there is the need to integrate the diet of lactating cows with feed integrations in some periods. The purpose of this investigation was to evaluate the quality of an artisanal cheese produced in extensive farms (11) in the different seasons of the year (summer, autumn-winter, and spring), with particular reference to those fatty acids that have relevance in determining positive effects on human health.The aim of this work was to evaluate, in the different production seasons of the year, the physico-chemical quality of an artisanal cheese traditionally obtained from autochthonous grazing cows, with particular reference to fatty acids (FA) of nutritional interest that play an important role in the risk or prevention of some human pathologies. For this purpose, cheeses were sampled in 11 farms, repeating the samplings in 3 different periods of the year (summer, autumn–winter, and spring) when the productive conditions of the pastures varied. The cheeses produced in the spring period, when cows ingest a greater amount of grazed forage, resulted in a more adequate composition of the main FA, which are recognized as having a health effect, such as α-linolenic, trans-vaccenic, rumenic, docosapentaenoic (DPA) and docosahexaenoic (DHA) acids. Branched-chain FA were found in greater quantities in spring cheeses, as well as in summer ones. The FA composition of cheeses produced in the different seasons was reflected in some nutritional indexes that also resulted as more suitable in cheeses obtained in the spring period. The positive effects induced on the FA profile of cheeses are presumably linked to the diet of autochthonous cows, which is mainly based on forage from natural pastures. Therefore, the results obtained confirm the benefits of grazing, which is able to guarantee the production of healthier cheeses for consumers.
Highlights
Food consumption has changed considerably in recent years
The cheeses produced in the spring period (Table 3), when the cows consumed green forage, were distinguished by the higher content of docosapentaenoic (DPA) and docosahexaenoic (DHA) acids, important long-chain omega-3 fatty acids (FA), which play an essential role in some human biological processes
The most interesting results of this investigation, aimed to evaluate cheeses produced in extensive farms of autochthonous cows fed with pasture-based diets, concerned the effect of the production season on cheese FA composition and, on the nutritional indexes calculated to establish the healthiness of the cheese fat
Summary
Food consumption has changed considerably in recent years. In addition to being the essential source of energy for living, has become a lifestyle and a means of interaction and distinction between people. The modern consumer is more informed, critical, exigent and, with increasing health trends, stimulated by the wrong consumption models of developed countries that have generated serious health problems (obesity, cardiovascular diseases, cancer). Due to frequent food scandals, the modern consumer has less confidence in the large industrial agri-food companies that are often the cause. There is an increasing interest in sustainable food, coming from the short supply chain, the so-called “0 km” products, in order to reduce the environmental impact by mitigating the CO2 emissions resulting from long transport [1] and satisfy a nostalgic exigency and the need for authenticity [2].
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
