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Article: Composition and Aroma Compounds of Ragusano Cheese: Native Pasture and Total Mixed Rations*
- Article from:
- Journal of Dairy Science
- Article date:
- April 1, 2004
- Author:
CopyrightCopyright American Dairy Science Association Apr 2004. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Raw milk from 13 cows fed TMR supplemented with native pasture and from 13 cows fed only TMR on one farm was collected separately 4 times with an interval of 15 d between collections. Two blocks (14 kg each) of cheese were made from each milk. The objective was to determine the influence of consumption of native plants in Sicilian pastures on the aroma compounds present in Ragusano cheese. Milk from cows that consumed native pasture plants produced cheeses with more odor-active compounds. In 4-mo-old cheese made from milk of pasture-fed cows, 27 odor-active compounds were identified, whereas only 13 were detected in cheese made from milk of total mixed ration-fed cows. The pasture ...
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