Effect of olive by-products feed supplementation on physicochemical and microbiological profile of Provola cheese.

ABSTRACT:

Introduction

With the purpose to evaluate the effects of dietary olive cake, a source of bioactive phenolic compounds, as feed supplementation of lactating dairy cows on fatty acid composition, volatile organic compounds, and microbiological profiles of Provola cheese, we performed a two-arm study where control and experimental administered cows derived dairy have been compared.

Methods

Our panel of analyses include metabolomics, physicochemical detected variables, culture dependent and independent analyses, and a stringent statistical approach aimful at disclosing only statistically significant results.

Results and discussion

Looking at the physicochemical variable's profiles, a higher content of unsaturated fatty acids, polyunsaturated fatty acid, and conjugated lin

SUBMITTER: Calabrese FM 

PROVIDER: S-EPMC9885796 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature