Influence of Licorice Root Feeding on Chemical-Nutritional Quality of Cow Milk and Stracciata Cheese, an Italian Traditional Fresh Dairy Product

被引：15

作者：

Bennato, Francesca ^{[1
]}

Ianni, Andrea ^{[2
]}

Innosa, Denise ^{[1
]}

Martino, Camillo ^{[3
]}

Grotta, Lisa ^{[1
]}

Pomilio, Francesco ^{[4
]}

Verna, Micaela ^{[1
]}

Martino, Giuseppe ^{[1
]}

机构：

[1] Univ Teramo, Fac BioSci & Technol Food Agr & Environm, Via Renato Balzarini 1, I-64100 Teramo, TE, Italy

[2] G dAnnunzio Univ Chieti Pescara, Dept Med & Biotechnol Sci, Via Vestini 31, I-66100 Chieti, Italy

[3] Ist Zooprofilatt Sperimentale Abruzzo & Molise G, Specialist Diagnost Dept, Via Campo Boario, I-64100 Teramo, TE, Italy

[4] Ist Zooprofilatt Sperimentale Abruzzo & Molise G, Food Hyg Unit, NRL L Monocytogenes, Via Campo Boario, I-64100 Teramo, TE, Italy

来源：

ANIMALS | 2019年 / 9卷 / 12期

关键词：

dairy cow; fatty acid; volatile profile; Stracciata cheese; FATTY-ACID BIOHYDROGENATION; DIETARY SUPPLEMENTATION; PROFILE; GLYCYRRHIZIN; PURIFICATION; ANTIOXIDANT; EXTRACT; MUSCLE; RUMEN;

D O I：

10.3390/ani9121153

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

Simple Summary The aim of this study was to investigate the effects of dietary licorice root supplementation on chemical and nutritional characteristics of cow milk and Stracciata cheese, an Italian traditional fresh dairy product. Our results suggest a positive role of licorice in improving the nutritional and organoleptic properties of dairy cow products, influencing various parameters such as fatty acid and volatile profiles. Abstract The aim of this study was to evaluate the effect of dietary licorice root supplementation on chemical and nutritional characteristics of cow milk and Stracciata cheese. Licorice did not influence milk and Stracciata fat content but induced modifications in fatty acid profile. Both in milk and Stracciata, a decrease in saturated fatty acids was detected and in cheeses an increase of monounsaturated and polyunsaturated fatty acids was observed. Stracciata obtained from the experimental group showed an improved oxidative stability after six days of ripening, a finding partly justifiable by the well-known richness of antioxidant compounds in the licorice root. The volatile profile of Stracciata was also affected by dietary licorice intake, with an increase in esters and a reduction of aldehydes and ketones. These results suggest a positive role of licorice in modifying chemical and physical properties of cow cheeses, reducing lipid oxidation and inducing changes in color and flavor with a presumable improvement in consumer acceptability.

引用

页数：12

共 40 条

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