Effects of Flaxseed Oil and Vitamin E Supplementation on Digestibility and Milk Fatty Composition and Antioxidant Capacity in Water Buffaloes.

This study aimed to evaluate the effects of the supplementation of flaxseed oil and/or vitamin E on dry matter (DM) and nutrient digestibility, milk composition, fatty acid composition, and antioxidant capacity in buffalo milk. Four crossbred female dairy water buffaloes (97 ± 22 days in milk; 6.57 ± 2.

Influence of basil ( Lamiaceae) addition on functional, technological and sensorial characteristics of fresh cheeses made with organic buffalo milk.

The inclusion of basil in the development of fresh cheeses made with organic buffalo milk was studied. The treatments were: 0 (without basil), 2.5, 5.

Effect of ( A. St.-Hil.) addition on the functional and technological characteristics of fresh cheese.

Milk components have the ability to interact with functional compounds, such as polyphenols. This may result in altered biological activity of the compounds, and changes in the technological properties of dairy products. The objective of this study was to examine the effect of the addition of (YM) on the physico-chemical and sensory properties of fresh cheese (FC) during storage (21 days).