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July 9, 2024FoodsOpen Access

Fatty Acids Profile and Consumers’ Preferences of Pecorino Cheese Manufactured from Milk of Sheep Supplemented with Flaxseed and Ascophyllum nodosum

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Authors

ASAntonella SantilloMCMaria Giovanna CilibertiMCMariangela Caroprese

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Santillo et al. (2024) studied this question.

synapsesocial.com/papers/68e60f5cb6db6435875a1f1chttps://doi.org/10.3390/foods13142165
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Sunflower (Helianthus annuus) Seed Supplementation in Corn Silage-Based Diets for Dairy Ewes Modifies Milk and Cheese Fatty Acid Profile and Sensory Properties of Cheese2025
  2. 2Microbiological characteristics of hard cheese with flax seeds2024 · 1 citations
  3. 3Effects of feeding flaxseed to adult sheep on the fatty acid profile of freshly produced sausages2026
  4. 4Obtaining Goats’ Dairy Products Enriched in Healthy Fatty Acids by Valuing Linseed or Hempseed as Dietary Ingredients2024 · 2 citations
  5. 5Effects of Prepartum Supplementation with Flaxseed and Black Soldier Fly Larvae Oils on Fatty Acid Composition and Lipid Quality Indices in Sheep Milk2026 · 1 citations