Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese

Abstract

This study aims to assess the compositional traits and sensory characteristics of a traditional pecorino cheese associated with management and feeding system seasonality. The study was carried out on two mountain dairy farms using an outdoor, pasture-based system from April to October (OutS), and an indoor system (InS) during the rest of the year. Outdoor-produced milk had higher fat content and a tendency for protein and somatic cell count to be higher. The OutS cheeses showed higher dry matter and fat content, higher percentages of unsaturated fatty acids, C18:3, cis-9, trans-11 conjugated linoleic acid, and trans-11 C18:1, and lower percentages of C14:0 and C16:0. These modifications in fatty acid composition determined the reduction of the atherogenic index. The OutS cheeses also displayed higher intensity of almost all sensory attributes, including odor, flavor, taste, and texture descriptors. The outdoor system partly reduced the liking of consumers for pecorino. However, changes in the productive process leading to an increment in the water content and softness of the cheeses (i.e., controlled humidity and temperature during ripening) may increase the overall liking of pasture-based products, thus promoting the consumption of healthier foods.

The Quality of Five Natural, Historical Italian Cheeses Produced in Different Months: Gross Composition, Fat-Soluble Vitamins, Fatty Acids, Total Phenols, Antioxidant Capacity, and Health Index

“…This trend could be due to the fact that, in June, ewes grazed on dry natural pasture and on residues of wheat threshing, which contains wheat grain rich in unsaturated fatty acids—in particular, linoleic acid (precursor of PUFA-ω6) and oleic acid (C18:1) [ 50 ]. As reviewed by different authors, the feeding system plays a major role in modulating the fatty acid composition of cow, goat, and sheep milk [ 50 , 51 , 52 , 53 ]. Milk from animals grazing a native pasture with a higher botanical biodiversity, which occurs in the spring in Mediterranean pastures, contains more CLA and PUFA and less saturated fatty acid and shows a lower PUFA-ω6/PUFA-ω3 ratio than milk sourced from animals fed at stalls [ 54 , 55 , 56 ].…”

A Survey of Cheese from Small-Scale Artisanal Producers in Western Cape, South Africa

“…Sixty-nine percent of the producers indicated that they used milk from their own farms with cows on pasture-based diets. Additionally, most of the producers (60%) also indicated that they did not use any ese cheeses are reported to have different unique characteristics, which could be attributed to different factors such as unique processing techniques, feed type, milk quality, and cow breeds [7,8,19].…”

Opportunities Offered by Plant Bioactive Compounds to Improve Silage Quality, Animal Health and Product Quality for Sustainable Ruminant Production: A Review

“…Another study observed that feeding grass silage to fattening bulls led to higher C18:3 n-3 in the adipose tissue compared to bulls fed maize silage [75]. The positive effect of dietary grass supplementation on the fatty acid profile of milk and derived products (e.g., cheese) has also been demonstrated in different lactating species such as cows [76], buffalo [77] and ewes [78]. Forage species, cultivar, conservation method and level of inclusion are all sources of variation in the rates and extents of ruminal biohydrogenation of dietary FA from forages as well as their transfer to products [79].…”