{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,5]],"date-time":"2026-06-05T09:12:00Z","timestamp":1780650720151,"version":"3.54.1"},"reference-count":94,"publisher":"American Dairy Science Association","issue":"4","license":[{"start":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T00:00:00Z","timestamp":1775001600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T00:00:00Z","timestamp":1775001600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,2,10]],"date-time":"2026-02-10T00:00:00Z","timestamp":1770681600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100005401","name":"Ministero delle Politiche Agricole Alimentari e Forestali","doi-asserted-by":"publisher","award":["2020-1533"],"award-info":[{"award-number":["2020-1533"]}],"id":[{"id":"10.13039\/501100005401","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100005401","name":"Ministero delle Politiche Agricole Alimentari e Forestali","doi-asserted-by":"publisher","award":["2021-UNPA CLE-0059470"],"award-info":[{"award-number":["2021-UNPA CLE-0059470"]}],"id":[{"id":"10.13039\/501100005401","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100005401","name":"Ministero delle Politiche Agricole Alimentari e Forestali","doi-asserted-by":"publisher","award":["26\/2014"],"award-info":[{"award-number":["26\/2014"]}],"id":[{"id":"10.13039\/501100005401","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["journalofdairyscience.org","elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Journal of Dairy Science"],"published-print":{"date-parts":[[2026,4]]},"DOI":"10.3168\/jds.2025-27623","type":"journal-article","created":{"date-parts":[[2026,2,14]],"date-time":"2026-02-14T15:49:45Z","timestamp":1771084185000},"page":"3419-3441","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":1,"title":["Effect of feeding fresh or dehydrated sulla forage on microbiological, nutritional, and sensory traits of sheep cheese"],"prefix":"10.3168","volume":"109","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7529-2798","authenticated-orcid":false,"given":"Marialetizia","family":"Ponte","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0061-4470","authenticated-orcid":false,"given":"Marianna","family":"Pipi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4453-6232","authenticated-orcid":false,"given":"Gabriele","family":"Busetta","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2080-0836","authenticated-orcid":false,"given":"Raimondo","family":"Gaglio","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5478-3176","authenticated-orcid":false,"given":"Elena","family":"Franciosi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6873-3698","authenticated-orcid":false,"given":"Filippo","family":"Saiano","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8096-347X","authenticated-orcid":false,"given":"Giuseppe","family":"Maniaci","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9159-729X","authenticated-orcid":false,"given":"Marco","family":"Alabiso","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7019-3598","authenticated-orcid":false,"given":"Luca","family":"Settanni","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9093-6368","authenticated-orcid":false,"given":"Antonino","family":"Di Grigoli","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1045-9224","authenticated-orcid":false,"given":"Adriana","family":"Bonanno","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1747","reference":[{"key":"10.3168\/jds.2025-27623_bib1","doi-asserted-by":"crossref","DOI":"10.3390\/ijms231810971","article-title":"Proteomic characterization of virulence factors and related proteins in Enterococcus strains from dairy and fermented food products","volume":"23","author":"Abril","year":"2022","journal-title":"Int. J. Mol. Sci."},{"key":"10.3168\/jds.2025-27623_bib2","doi-asserted-by":"crossref","first-page":"2819","DOI":"10.1007\/s12602-025-10546-x","article-title":"Food, health, and environmental impact of lactic acid bacteria: The superbacteria for posterity","volume":"17","author":"Akpoghelie","year":"2025","journal-title":"Probiotics Antimicrob. Proteins"},{"key":"10.3168\/jds.2025-27623_bib3","series-title":"Principles of Sensory Evaluation of Food","author":"Amerine","year":"1965"},{"key":"10.3168\/jds.2025-27623_bib4","doi-asserted-by":"crossref","first-page":"206","DOI":"10.1071\/CP13342","article-title":"Morpho-physiological and adaptive variation of Italian germplasm of sulla (Hedysarum coronarium L.)","volume":"65","author":"Annicchiarico","year":"2014","journal-title":"Crop Pasture Sci."},{"key":"10.3168\/jds.2025-27623_bib5","doi-asserted-by":"crossref","DOI":"10.1371\/journal.pone.0282515","article-title":"Evaluation and quantification of associations between commonly suggested milk biomarkers and the proportion of grassland-based feeds in the diets of dairy cows","volume":"18","author":"Birkinshaw","year":"2023","journal-title":"PLoS One"},{"key":"10.3168\/jds.2025-27623_bib6","doi-asserted-by":"crossref","first-page":"2074","DOI":"10.1017\/S1751731116001130","article-title":"Effects of ewes grazing sulla or ryegrass pasture for different daily durations on forage intake, milk production and fatty acid composition of cheese","volume":"10","author":"Bonanno","year":"2016","journal-title":"Animal"},{"key":"10.3168\/jds.2025-27623_bib7","doi-asserted-by":"crossref","first-page":"698","DOI":"10.3390\/ani9090698","article-title":"Improvement of oxidative status, milk and cheese production, and food sustainability indexes by addition of durum wheat bran to dairy cows' diet","volume":"9","author":"Bonanno","year":"2019","journal-title":"Animals (Basel)"},{"key":"10.3168\/jds.2025-27623_bib8","doi-asserted-by":"crossref","first-page":"219","DOI":"10.4081\/ijas.2008.219","article-title":"Relationships between dietary factors and milk urea nitrogen level in goats grazing herbaceous pasture","volume":"7","author":"Bonanno","year":"2008","journal-title":"Ital. J. Anim. Sci."},{"key":"10.3168\/jds.2025-27623_bib9","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1016\/S0378-4320(99)00079-2","article-title":"Short-term dietary effects on reproductive wastage after induced ovulation and artificial insemination in primiparous lactating Sarda ewes","volume":"58","author":"Branca","year":"2000","journal-title":"Anim. Reprod. Sci."},{"key":"10.3168\/jds.2025-27623_bib10","doi-asserted-by":"crossref","DOI":"10.1016\/j.fm.2024.104684","article-title":"Replacing preservative E 252 with powdered dried sumac (Rhus coriaria L.) fruits in \u201cSuino Nero dei Nebrodi\u201d salamis: Effects on microbiological, physicochemical, and antioxidant properties","volume":"127","author":"Busetta","year":"2025","journal-title":"Food Microbiol."},{"key":"10.3168\/jds.2025-27623_bib11","doi-asserted-by":"crossref","first-page":"581","DOI":"10.1038\/nmeth.3869","article-title":"DADA2: High-resolution sample inference from Illumina amplicon data","volume":"13","author":"Callahan","year":"2016","journal-title":"Nat. Methods"},{"key":"10.3168\/jds.2025-27623_bib12","doi-asserted-by":"crossref","DOI":"10.1128\/spectrum.00514-22","article-title":"Effect of seasonality on microbiological variability of raw cow milk from Apulian dairy farms in Italy","volume":"10","author":"Celano","year":"2022","journal-title":"Microbiol. Spectr."},{"key":"10.3168\/jds.2025-27623_bib13","doi-asserted-by":"crossref","DOI":"10.1016\/j.fm.2022.104101","article-title":"Effects of autochthonous Kluyveromyces lactis and commercial Enterococcus faecium adjunct cultures on the volatile profile and the sensory characteristics of short-ripened acid-curd Cebreiro cheese","volume":"108","author":"Centeno","year":"2022","journal-title":"Food Microbiol."},{"key":"10.3168\/jds.2025-27623_bib14","doi-asserted-by":"crossref","first-page":"3422","DOI":"10.1021\/jf035193z","article-title":"Physical and sensory properties of dairy products from cows with various milk fatty acid compositions","volume":"52","author":"Chen","year":"2004","journal-title":"J. Agric. Food Chem."},{"key":"10.3168\/jds.2025-27623_bib15","series-title":"Colorimetry. Publication 15.2","author":"CIE (Commission International de l'\u00c9clairage)","year":"1986"},{"key":"10.3168\/jds.2025-27623_bib16","doi-asserted-by":"crossref","first-page":"251","DOI":"10.1016\/j.foodcont.2012.09.035","article-title":"Raw or heated cow milk consumption: Review of risks and benefits","volume":"31","author":"Claeys","year":"2013","journal-title":"Food Control"},{"key":"10.3168\/jds.2025-27623_bib17","doi-asserted-by":"crossref","DOI":"10.1371\/journal.pone.0153213","article-title":"Spatial distribution of the metabolically active microbiota within Italian PDO ewes' milk cheeses","volume":"11","author":"De Pasquale","year":"2016","journal-title":"PLoS One"},{"key":"10.3168\/jds.2025-27623_bib18","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1016\/j.fm.2014.07.008","article-title":"The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening","volume":"46","author":"Di Grigoli","year":"2015","journal-title":"Food Microbiol."},{"key":"10.3168\/jds.2025-27623_bib19","doi-asserted-by":"crossref","first-page":"37","DOI":"10.3168\/jds.2014-8414","article-title":"Effects of Sulla forage (Sulla coronarium L.) on the oxidative status and milk polyphenol content in goats","volume":"98","author":"Di Trana","year":"2015","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2025-27623_bib20","doi-asserted-by":"crossref","first-page":"199","DOI":"10.3390\/ani12020199","article-title":"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","volume":"12","author":"Di Trana","year":"2022","journal-title":"Animals (Basel)"},{"key":"10.3168\/jds.2025-27623_bib21","first-page":"12","article-title":"Commission Regulation (EC) No. 1441\/2007 of 5 December 2007 amending Regulation (EC) No. 2073\/2005 on microbiological criteria for foodstuffs","volume":"322","author":"EC (European Commission)","year":"2007","journal-title":"Off. J. Eur. Union"},{"key":"10.3168\/jds.2025-27623_bib22","article-title":"The European Union One Health 2021 Zoonoses Report","volume":"20","author":"EFSA (European Food Safety Authority) and ECDC (European Centre for Disease Prevention and Control)","year":"2022","journal-title":"EFSA J."},{"key":"10.3168\/jds.2025-27623_bib23","series-title":"Codex Alimentarius: Foods for Special Dietary Uses Including Foods for Infants and Children","author":"FAO\/WHO (Food and Agriculture Organization\/World Health Organization)","year":"1994"},{"key":"10.3168\/jds.2025-27623_bib24","doi-asserted-by":"crossref","first-page":"52","DOI":"10.1017\/S0954422417000191","article-title":"In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: A narrative review of evidence","volume":"31","author":"Fardet","year":"2018","journal-title":"Nutr. Res. Rev."},{"key":"10.3168\/jds.2025-27623_bib25","series-title":"Microbial Essentialism","first-page":"87","article-title":"Enterococci in the food industry: Friends or foes?","author":"Foka","year":"2024"},{"key":"10.3168\/jds.2025-27623_bib26","doi-asserted-by":"crossref","DOI":"10.1016\/j.anifeedsci.2020.114623","article-title":"Ability of tannins to modulate ruminal lipid metabolism and milk and meat fatty acid profiles","volume":"269","author":"Frutos","year":"2020","journal-title":"Anim. Feed Sci. Technol."},{"key":"10.3168\/jds.2025-27623_bib27","doi-asserted-by":"crossref","first-page":"585","DOI":"10.1128\/AEM.02868-15","article-title":"Microbial activation of wooden vats used for traditional cheese production and evolution of neoformed biofilms","volume":"82","author":"Gaglio","year":"2016","journal-title":"Appl. Environ. Microbiol."},{"key":"10.3168\/jds.2025-27623_bib28","doi-asserted-by":"crossref","first-page":"157","DOI":"10.1007\/s13594-013-0150-5","article-title":"Identification, typing and investigation of the dairy characteristics of lactic acid bacteria isolated from \u201cVastedda della valle del Bel\u00ecce\u201d cheeses","volume":"94","author":"Gaglio","year":"2014","journal-title":"Dairy Sci. Technol."},{"key":"10.3168\/jds.2025-27623_bib29","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2020.109335","article-title":"Addition of selected starter\/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production","volume":"136","author":"Gaglio","year":"2020","journal-title":"Food Res. Int."},{"key":"10.3168\/jds.2025-27623_bib30","doi-asserted-by":"crossref","first-page":"306","DOI":"10.3390\/antiox10020306","article-title":"Effect on the antioxidant, lipoperoxyl radical scavenger capacity, nutritional, sensory and microbiological traits of an ovine stretched cheese produced with grape pomace powder addition","volume":"10","author":"Gaglio","year":"2021","journal-title":"Antioxidants"},{"key":"10.3168\/jds.2025-27623_bib31","article-title":"Feeding dairy ewes with fresh or dehydrated sulla (Sulla coronarium L.) Forage. 1. Effects on feed utilization, milk production, and oxidative status","volume":"12","author":"Gannuscio","year":"2022","journal-title":"Animals (Basel)"},{"key":"10.3168\/jds.2025-27623_bib32","doi-asserted-by":"crossref","first-page":"25","DOI":"10.3390\/foods11010025","article-title":"Development of \u201cQuadrello di Ovino,\u201d a novel fresh ewe's cheese","volume":"11","author":"Garofalo","year":"2021","journal-title":"Foods"},{"key":"10.3168\/jds.2025-27623_bib33","article-title":"Comprehensive analysis of Moringa oleifera leaves' antioxidant properties in ovine cheese","volume":"61","author":"Garofalo","year":"2024","journal-title":"Food Biosci."},{"key":"10.3168\/jds.2025-27623_bib34","first-page":"179","article-title":"Microbiological quality of Pecorino Siciliano \u201cprimosale\u201d cheese on retail sale in the street markets of Palermo, Italy","volume":"34","author":"Giammanco","year":"2011","journal-title":"New Microbiol."},{"key":"10.3168\/jds.2025-27623_bib35","doi-asserted-by":"crossref","first-page":"6790","DOI":"10.3168\/jds.2018-15857","article-title":"Comparison of cheeses from goats fed 7 forages based on a new health index","volume":"102","author":"Giorgio","year":"2019","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2025-27623_bib36","article-title":"Milk urea concentration in dairy sheep: Accounting for dietary energy concentration","volume":"9","author":"Giovanetti","year":"2019","journal-title":"Animals (Basel)"},{"key":"10.3168\/jds.2025-27623_bib37","doi-asserted-by":"crossref","first-page":"691","DOI":"10.1017\/S0007114507742666","article-title":"Bioavailability and antioxidant capacity of plant extracts rich in polyphenols, given as a single acute dose, in sheep made highly susceptible to lipoperoxidation","volume":"98","author":"Gladine","year":"2007","journal-title":"Br. J. Nutr."},{"key":"10.3168\/jds.2025-27623_bib38","doi-asserted-by":"crossref","first-page":"1537","DOI":"10.1111\/1541-4337.12897","article-title":"Advantages and disadvantages of non-starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics","volume":"21","author":"Grujovi\u0107","year":"2022","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"10.3168\/jds.2025-27623_bib39","doi-asserted-by":"crossref","first-page":"66","DOI":"10.1016\/j.fm.2016.05.011","article-title":"A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production","volume":"59","author":"Guarcello","year":"2016","journal-title":"Food Microbiol."},{"key":"10.3168\/jds.2025-27623_bib40","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1007\/s11130-008-0096-6","article-title":"Studies on Indian green leafy vegetables for their antioxidant activity","volume":"64","author":"Gupta","year":"2009","journal-title":"Plant Foods Hum. Nutr."},{"key":"10.3168\/jds.2025-27623_bib41","doi-asserted-by":"crossref","first-page":"80","DOI":"10.3390\/foods10010080","article-title":"Physicochemical composition, antioxidant status, fatty acid profile, and volatile compounds of milk and fresh and ripened ewes' cheese from a sustainable part-time grazing system","volume":"10","author":"Guti\u00e9rrez-Pe\u00f1a","year":"2021","journal-title":"Foods"},{"key":"10.3168\/jds.2025-27623_bib42","series-title":"FIL-IDF 25: Determination of the protein content of processed cheese products","author":"IDF (International Dairy Federation)","year":"1964"},{"key":"10.3168\/jds.2025-27623_bib43","series-title":"FIL-IDF 27: Determination of the ash content of processed cheese products","author":"IDF (International Dairy Federation)","year":"1964"},{"key":"10.3168\/jds.2025-27623_bib44","series-title":"FIL-IDF 29: Determination of the casein content of milk","author":"IDF (International Dairy Federation)","year":"1964"},{"key":"10.3168\/jds.2025-27623_bib45","series-title":"FIL-IDF 4A:1982. Cheese and processed cheese product. Determination of the total solids content","author":"IDF (International Dairy Federation)","year":"1982"},{"key":"10.3168\/jds.2025-27623_bib46","series-title":"FIL-IDF 5B:1986. Cheese and processed cheese product. Determination of fat content-gravimetric method","author":"IDF (International Dairy Federation)","year":"1986"},{"key":"10.3168\/jds.2025-27623_bib47","series-title":"FIL-IDF 74A:1991. Determination of the peroxide Value","author":"IDF (International Dairy Federation)","year":"1991"},{"key":"10.3168\/jds.2025-27623_bib48","series-title":"FIL-IDF 20B:1993. Determination of total nitrogen in milk","author":"IDF (International Dairy Federation)","year":"1993"},{"key":"10.3168\/jds.2025-27623_bib49","series-title":"INRA Feeding System for Ruminants","first-page":"640","author":"INRA","year":"2018"},{"key":"10.3168\/jds.2025-27623_bib50","series-title":"Sensory analysis\u2014Methodology\u2014General guidance for establishing a sensory profile. ISO standard 13299:2003","author":"ISO (International Organization for Standardization)","year":"2003"},{"key":"10.3168\/jds.2025-27623_bib51","series-title":"Sensory analysis\u2014Methodology\u2014Triangle test. ISO 4120","author":"ISO (International Organization for Standardization)","year":"2004"},{"key":"10.3168\/jds.2025-27623_bib52","series-title":"Determination of Substances Characteristic of Green and Black Tea. Part 1: Content of Total Polyphenols in Tea. Colorimetric Method Using Folin-Ciocalteu Reagent","first-page":"28","author":"ISO (International Organization for Standardization)","year":"2005"},{"key":"10.3168\/jds.2025-27623_bib53","series-title":"Sensory analysis\u2014Methodology\u2014General guidance for establishing a sensory profile. ISO 13299","author":"ISO (International Organization for Standardization)","year":"2010"},{"key":"10.3168\/jds.2025-27623_bib54","doi-asserted-by":"crossref","first-page":"772","DOI":"10.1093\/molbev\/mst010","article-title":"MAFFT multiple sequence alignment software version\u202f7: Improvements in performance and usability","volume":"30","author":"Katoh","year":"2013","journal-title":"Mol. Biol. Evol."},{"key":"10.3168\/jds.2025-27623_bib55","doi-asserted-by":"crossref","first-page":"1137S2","DOI":"10.1093\/ajcn\/79.6.1137S","article-title":"Analysis of conjugated linoleic acid and trans 18:1 isomers in synthetic and animal products","volume":"79","author":"Kramer","year":"2004","journal-title":"Am. J. Clin. Nutr."},{"key":"10.3168\/jds.2025-27623_bib56","doi-asserted-by":"crossref","first-page":"1","DOI":"10.5851\/kosfa.2020.e75","article-title":"Etiological agents implicated in foodborne illness world wide","volume":"41","author":"Lee","year":"2021","journal-title":"Food Sci. Anim. Resour."},{"key":"10.3168\/jds.2025-27623_bib57","doi-asserted-by":"crossref","first-page":"354","DOI":"10.1017\/S0022029908003518","article-title":"Isomerisation of cis-9 trans-11 conjugated linoleic acid (CLA) to trans-9 trans-11 CLA during acidic methylation can be avoided by a rapid base catalysed methylation of milk fat","volume":"75","author":"Lee","year":"2008","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2025-27623_bib58","doi-asserted-by":"crossref","first-page":"813","DOI":"10.1016\/j.cub.2014.02.050","article-title":"Patterns of rare and abundant marine microbial eukaryotes","volume":"24","author":"Logares","year":"2014","journal-title":"Curr. Biol."},{"key":"10.3168\/jds.2025-27623_bib59","doi-asserted-by":"crossref","first-page":"2690","DOI":"10.1021\/jf048091x","article-title":"Conjugated linoleic acid in processed cheeses during the manufacturing stages","volume":"53","author":"Luna","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"10.3168\/jds.2025-27623_bib60","doi-asserted-by":"crossref","first-page":"89","DOI":"10.1007\/BF02272829","article-title":"Normal and reversed-phase HPLC for more complete evaluation of tocopherols, retinols, carotenes and sterols in dairy products","volume":"43","author":"Manzi","year":"1996","journal-title":"Chromatographia"},{"key":"10.3168\/jds.2025-27623_bib61","doi-asserted-by":"crossref","first-page":"538","DOI":"10.3390\/antiox10040538","article-title":"Effect of dietary hazelnut peels on the contents of fatty acids, cholesterol, tocopherols, and on the shelf-life of ripened ewe cheese","volume":"10","author":"Marino","year":"2021","journal-title":"Antioxidants"},{"key":"10.3168\/jds.2025-27623_bib62","doi-asserted-by":"crossref","DOI":"10.1016\/j.idairyj.2024.105998","article-title":"Physicochemical and microbiological characterisation of a typical Italian raw ewe's milk cheese: Pecorino bagnolese","volume":"157","author":"Mazzocca","year":"2024","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2025-27623_bib63","doi-asserted-by":"crossref","first-page":"365","DOI":"10.1016\/j.idairyj.2010.12.015","article-title":"Enrichment of pecorino cheese with conjugated linoleic acid by feeding dairy ewes with extruded linseed: Effect on fatty acid and triglycerides composition and on oxidative stability","volume":"21","author":"Mele","year":"2011","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2025-27623_bib64","doi-asserted-by":"crossref","DOI":"10.1016\/j.idairyj.2022.105398","article-title":"Supplementing goats' diet with sainfoin pellets (versus alfalfa) modifies cheese sensory properties and fatty acid profile","volume":"132","author":"Menci","year":"2022","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2025-27623_bib65","doi-asserted-by":"crossref","first-page":"861","DOI":"10.2135\/cropsci2017.06.0369","article-title":"Benefits of condensed tannins in forage legumes fed to ruminants: Importance of structure, concentration, and diet composition","volume":"59","author":"Mueller-Harvey","year":"2019","journal-title":"Crop Sci."},{"key":"10.3168\/jds.2025-27623_bib66","doi-asserted-by":"crossref","first-page":"1161","DOI":"10.1039\/an9941901161","article-title":"High-performance liquid chromatographic method for the simultaneous determination of tocopherols, carotenes, and retinol and its geometric isomers in Italian cheese","volume":"119","author":"Panfili","year":"1994","journal-title":"Analyst"},{"key":"10.3168\/jds.2025-27623_bib67","series-title":"Dairy Fats and Related Products","first-page":"28","article-title":"Milk fat nutrition","author":"Parodi","year":"2009"},{"key":"10.3168\/jds.2025-27623_bib68","article-title":"Pelleted sulla forage (Hedysarum coronarium L.) as a resource for sheep feeding systems: In vitro nutritional value and sustainability perspectives","volume":"15","author":"Piccirillo","year":"2025","journal-title":"Animals (Basel)"},{"key":"10.3168\/jds.2025-27623_bib69","doi-asserted-by":"crossref","first-page":"1452","DOI":"10.1002\/jsfa.3963","article-title":"The dynamics of phenolic concentration in some pasture species and implications for animal husbandry","volume":"90","author":"Piluzza","year":"2010","journal-title":"J. Sci. Food Agric."},{"key":"10.3168\/jds.2025-27623_bib70","doi-asserted-by":"crossref","first-page":"32","DOI":"10.1111\/gfs.12053","article-title":"Tannins in forage plants and their role in animal husbandry and environmental sustainability: A review","volume":"69","author":"Piluzza","year":"2014","journal-title":"Grass Forage Sci."},{"key":"10.3168\/jds.2025-27623_bib71","article-title":"Feeding dairy ewes with fresh or dehydrated sulla (Sulla coronarium L.) forage. 2. Effects on cheese enrichment in bioactive molecules","volume":"12","author":"Ponte","year":"2022","journal-title":"Animals (Basel)"},{"key":"10.3168\/jds.2025-27623_bib72","doi-asserted-by":"crossref","first-page":"1641","DOI":"10.1093\/molbev\/msp077","article-title":"FastTree: Computing large minimum evolution trees with profiles instead of a distance matrix","volume":"26","author":"Price","year":"2009","journal-title":"Mol. Biol. Evol."},{"key":"10.3168\/jds.2025-27623_bib73","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.ijfoodmicro.2005.11.002","article-title":"Artisanal and experimental Pecorino Siciliano cheese: Microbial dynamics during manufacture assessed by culturing and PCR\u2013DGGE analyses","volume":"109","author":"Randazzo","year":"2006","journal-title":"Int. J. Food Microbiol."},{"key":"10.3168\/jds.2025-27623_bib74","doi-asserted-by":"crossref","first-page":"2448","DOI":"10.1111\/ijfs.12234","article-title":"Effects of catechin on the phenolic content and antioxidant properties of low-fat cheese","volume":"48","author":"Rashidinejad","year":"2013","journal-title":"Int. J. Food Sci. Technol."},{"key":"10.3168\/jds.2025-27623_bib75","doi-asserted-by":"crossref","first-page":"1231","DOI":"10.1016\/S0891-5849(98)00315-3","article-title":"Antioxidant activity applying an improved ABTS radical cation decolorization assay","volume":"26","author":"Re","year":"1999","journal-title":"Free Radic. Biol. Med."},{"key":"10.3168\/jds.2025-27623_bib76","doi-asserted-by":"crossref","first-page":"1065","DOI":"10.1046\/j.1365-2672.2000.01075.x","article-title":"Influence of phenolic compounds on the physiology of Oenococcus oeni from wine","volume":"88","author":"Reguant","year":"2000","journal-title":"J. Appl. Microbiol."},{"key":"10.3168\/jds.2025-27623_bib77","doi-asserted-by":"crossref","first-page":"4736","DOI":"10.1002\/jsfa.11834","article-title":"Fatty acid profile, secondary compounds and antioxidant activities in the fresh forage, hay and silage of sainfoin (Onobrychis viciifolia) and sulla (Hedysarum coronarium)","volume":"102","author":"Rufino-Moya","year":"2022","journal-title":"J. Sci. Food Agric."},{"key":"10.3168\/jds.2025-27623_bib78","doi-asserted-by":"crossref","first-page":"245","DOI":"10.1007\/s10722-010-9565-5","article-title":"Pheno-morphological, agronomic and genetic diversity among natural populations of sulla (Hedysarum coronarium L.) collected in Sicily, Italy","volume":"58","author":"Ruisi","year":"2011","journal-title":"Genet. Resour. Crop Evol."},{"key":"10.3168\/jds.2025-27623_bib79","doi-asserted-by":"crossref","first-page":"187","DOI":"10.1016\/S0301-6226(02)00059-3","article-title":"Effect of genotype, feeding system and slaughter weight on the quality of light lambs. II. Fatty acid composition of meat","volume":"77","author":"Santos-Silva","year":"2002","journal-title":"Livest. Prod. Sci."},{"key":"10.3168\/jds.2025-27623_bib80","series-title":"SAS\/STAT Qualification Tools User's Guide, Version 9.2","author":"SAS (Statistical Analysis Systems Institute)","year":"2010"},{"key":"10.3168\/jds.2025-27623_bib81","doi-asserted-by":"crossref","first-page":"126","DOI":"10.1016\/j.idairyj.2013.04.010","article-title":"Selected lactic acid bacteria as a hurdle to the microbial spoilage of cheese: Application on a traditional raw ewes' milk cheese","volume":"32","author":"Settanni","year":"2013","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2025-27623_bib82","article-title":"Condensed tannins as antioxidants in ruminants: Effectiveness and action mechanisms to improve animal antioxidant status and oxidative stability of products","volume":"11","author":"Soldado","year":"2021","journal-title":"Animals (Basel)"},{"key":"10.3168\/jds.2025-27623_bib83","doi-asserted-by":"crossref","first-page":"44","DOI":"10.1007\/BF02630824","article-title":"A distillation method for the quantitative determination of malonaldehyde in rancid foods","volume":"37","author":"Tarladgis","year":"1960","journal-title":"J. Am. Oil Chem. Soc."},{"key":"10.3168\/jds.2025-27623_bib84","doi-asserted-by":"crossref","DOI":"10.3390\/molecules26154606","article-title":"Chemical identification of specialized metabolites from sulla (Hedysarum coronarium L.) collected in southern Italy","volume":"26","author":"Tava","year":"2021","journal-title":"Molecules"},{"key":"10.3168\/jds.2025-27623_bib85","doi-asserted-by":"crossref","first-page":"9402","DOI":"10.1021\/jf2014759","article-title":"Condensed tannins and flavonoids from the forage legume sulla (Hedysarum coronarium)","volume":"59","author":"Tibe","year":"2011","journal-title":"J. Agric. Food Chem."},{"key":"10.3168\/jds.2025-27623_bib86","doi-asserted-by":"crossref","first-page":"931","DOI":"10.1007\/s00217-011-1593-7","article-title":"Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese","volume":"233","author":"Todaro","year":"2011","journal-title":"Eur. Food Res. Technol."},{"key":"10.3168\/jds.2025-27623_bib87","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijfoodmicro.2023.110481","article-title":"Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking","volume":"410","author":"Todaro","year":"2024","journal-title":"Int. J. Food Microbiol."},{"key":"10.3168\/jds.2025-27623_bib88","doi-asserted-by":"crossref","first-page":"985","DOI":"10.1016\/0140-6736(91)91846-M","article-title":"Coronary heart disease: Seven dietary factors","volume":"338","author":"Ulbricht","year":"1991","journal-title":"Lancet"},{"key":"10.3168\/jds.2025-27623_bib89","doi-asserted-by":"crossref","first-page":"3781","DOI":"10.3168\/jds.2018-14985","article-title":"Invited review: Plant polyphenols and rumen microbiota responsible for fatty acid biohydrogenation, fibre digestion, and methane emission: Experimental evidence and methodological approaches","volume":"102","author":"Vasta","year":"2019","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2025-27623_bib90","doi-asserted-by":"crossref","first-page":"291","DOI":"10.1006\/fmic.1996.0086","article-title":"Effect of phenolic acids and anthocyanins on growth, viability and malolactic activity of a lactic acid bacterium","volume":"14","author":"Vivas","year":"1997","journal-title":"Food Microbiol."},{"key":"10.3168\/jds.2025-27623_bib91","doi-asserted-by":"crossref","first-page":"389","DOI":"10.1016\/j.anifeedsci.2006.06.017","article-title":"Factors affecting odd- and branched-chain fatty acids in milk: A review","volume":"131","author":"Vlaeminck","year":"2006","journal-title":"Anim. Feed Sci. Technol."},{"key":"10.3168\/jds.2025-27623_bib92","doi-asserted-by":"crossref","DOI":"10.3389\/fmicb.2018.01020","article-title":"Sequencing of the cheese microbiome and its relevance to industry","volume":"9","author":"Yeluri Jonnala","year":"2018","journal-title":"Front. Microbiol."},{"key":"10.3168\/jds.2025-27623_bib93","first-page":"79","article-title":"Standardization of the renneting ability of milk by Formagraph","volume":"32","author":"Zannoni","year":"1981","journal-title":"Sci. Tec. Latt. Casearia"},{"key":"10.3168\/jds.2025-27623_bib94","doi-asserted-by":"crossref","first-page":"3898","DOI":"10.1080\/10408398.2020.1870927","article-title":"Metataxonomic and metagenomic approaches for the study of undefined strain starters for cheese manufacture","volume":"62","author":"Zotta","year":"2022","journal-title":"Crit. Rev. Food Sci. Nutr."}],"container-title":["Journal of Dairy Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0022030226001177?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0022030226001177?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,6,5]],"date-time":"2026-06-05T08:54:15Z","timestamp":1780649655000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0022030226001177"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,4]]},"references-count":94,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2026,4]]}},"alternative-id":["S0022030226001177"],"URL":"https:\/\/doi.org\/10.3168\/jds.2025-27623","relation":{},"ISSN":["0022-0302"],"issn-type":[{"value":"0022-0302","type":"print"}],"subject":[],"published":{"date-parts":[[2026,4]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Effect of feeding fresh or dehydrated sulla forage on microbiological, nutritional, and sensory traits of sheep cheese","name":"articletitle","label":"Article Title"},{"value":"Journal of Dairy Science","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.3168\/jds.2025-27623","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Author(s).","name":"copyright","label":"Copyright"}]}}