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Winter/spring changes in fatty acid composition of farmhouse Idiazabal cheese due to different flock management systems. | LitMetric
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Winter/spring changes in fatty acid composition of farmhouse Idiazabal cheese due to different flock management systems.

Eunate Abilleira Marius Collomb Hedwig Schlichtherle-Cerny Mailo Virto Mertxe de Renobales Luis Javier R Barron

J Agric Food Chem

Tecnologia de Alimentos, Facultad de Farmacia, Universidad del Pais Vasco/Euskal Herriko Unibertsitatea, Vitoria-Gasteiz, Spain.

Published: June 2009

Typically, two different flock managements are employed by basque sheepherders in winter and spring. Thus, seasonal changes in the fatty acid (FA) composition of Idiazabal PDO farmhouse cheeses were studied. Ewe's raw milk cheeses elaborated in winter and spring were collected after 120 days of ripening from 10 Idiazabal PDO farmhouses. In winter, concentrate and conserved forages were fed, whereas a part-time grazing system was adopted from spring onward. Spring cheeses had less (P

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http://dx.doi.org/10.1021/jf900460uDOI Listing

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