ABSTRACT The study aimed to evaluate the effects of linseed and oregano supplementation diet goats on fatty acid profile sensory properties Padraccio, a typical cheese produced during spring through summer in Basilicata region (southern Italy). Extruded dried inflorescences were integrated pelleted concentrate (500 g/head per day) 21 grazing that randomly assigned, 7 group, following e...

Transgenic cows secreting over 3 microg of lysostaphin/ mL of milk are protected against mastitis caused by Staphylococcus aureus, but it is unknown if active lysostaphin persists through dairy processing procedures or affects the production of fermented dairy foods. The objective of this study was to determine the fate of lysostaphin as milk was pasteurized and then processed into cheese. Raw ...

Seasonal changes of the ash content and mineral concentrations in Serra cheese were studied over a typical 35-day ripening period. Statistically signiÐcant di†erences (at the 5% level) exist between the ash content and the concentrations of Na, K, Ca, P, Mg and Zn in cheeses during ripening. The highest concentrations of Na was obtained in cheese ripened for 7 days, whereas the concentrations o...

Greece has a variety of cheeses that are registered as protected designation origin and geographical indications, many others produced in traditional way, without such registration. This article aims to describe the characteristics these cheeses, which do not bear certification indication, order increase their significance. Therefore, this work, scientific data published about history, producti...