Can I read Functional Odd- and Branched-Chain Fatty Acid in Sheep and Goat Milk and Cheeses on EtoBox?

Functional Odd- and Branched-Chain Fatty Acid in Sheep and Goat Milk and Cheeses by Nudda, Anna (author);Correddu, Fabio (author);Cesarani, Alberto (author);Pulina, Giuseppe (author);Battacone, Gianni (author) is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Functional Odd- and Branched-Chain Fatty Acid in Sheep and Goat Milk and Cheeses about?

The inverse association between the groups of odd-chain (OCFA) and branched-chain (BCFA) and the development of diseases in humans have generated interest in the scientific community. In experiment 1, the extent of the passage of odd-and branched-chain fatty acids (OBCFA) from milk fat to fresh cheese fat was studied in sheep and goats. Milk collected in two milk processing plants in west Sardinia (Italy) was sampled every 2 weeks during spring (March, April and May). In addition, a survey was carried out to evaluate the seasonal variation of the OBCFA concentrations in sheep and goats' cheeses during all lactation period from January to June. Furthermore, to assess the main differences among the sheep and goat cheese, principal component analysis (PCA) was applied to cheese fatty acids (FA) profile. Concentrations of OBCFA in fresh cheese fat of both species were strongly related to the FA content in the unprocessed raw milk. The average contents of OBCFA were 4.12 and 4.13 mg/100 mg of FA in sheep milk and cheese, respectively, and 3.12 and 3.17 mg/100 mg of FA in goat milk and cheese, respectively. The OBCFA concentration did no differed between milk and cheese in any species. T

Who reads Functional Odd- and Branched-Chain Fatty Acid in Sheep and Goat Milk and Cheeses?

Author

Nudda, Anna (author);Correddu, Fabio (author);Cesarani, Alberto (author);Pulina, Giuseppe (author);Battacone, Gianni (author)

Publisher

MDPI AG

Published

2021

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)