{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T21:01:09Z","timestamp":1792789269378,"version":"4.5.0"},"reference-count":84,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2021,1,3]],"date-time":"2021-01-03T00:00:00Z","timestamp":1609632000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Institute of Agricultural and Fishing Research and Training (IRFAP), Government of the Balearic Islands","award":["minor contract with the Research Foundation of the University of Seville PRJ201502671- 0781"],"award-info":[{"award-number":["minor contract with the Research Foundation of the University of Seville PRJ201502671- 0781"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>We conducted the first nutritional analysis of dairy products from the traditional Roja Mallorquina sheep breed. Samples of bulk raw milk were taken twice a month from December 2015 to March 2016 from sheep fed using a part-time grazing system, and fresh soft (FC, n = 8) and ripened (RC, n = 8) cheeses were made. The variability in vitamins, total phenolic compounds (TPC), total antioxidant capacity (TAC), and fatty acid (FA) content was influenced by the cheese-making process (differences between the cheese and the original milk) and by the type of cheese-making technology (mainly related to heating, the use of starter culture, and ripening). The most notable physicochemical characteristic of the cheeses was low fat content (24.1 and 29.6 g\/100 g for FC and RC). Milk and RC were characterised by major concentrations of retinol (211.4 and 233.6 \u03bcg\/100 g dry matter (DM), respectively) and TPC (18.7 and 54.6 \u03bcg\/100 g DM, respectively), while FC was characterised by major concentrations of retinol (376.4 \u03bcg) and \u03b1-tocopherol (361.7 \u03bcg). The fat-soluble components of the FC generally exhibited better nutritional value for human health than those of the milk and RC, with a higher level of retinol and \u03b1-tocopherol; lower values for saturated FA, atherogenic, and thrombogenic indices; and higher levels of monounsaturated FA, polyunsaturated FA, n-3, and n-6. Acids, alcohols, and ketones comprised almost 95% of the volatile compounds detected. Acetoin and products of lactose and citrate metabolism played an important role in the development of the aromatic attributes of both kinds of cheese. This preliminary study can contribute to add value to these traditional products according to healthy nutritional criteria and supports the implementation of strategies to promote their commercialisation and obtain product labelling as \u201cpasture-fed\u201d or specific marks.<\/jats:p>","DOI":"10.3390\/foods10010080","type":"journal-article","created":{"date-parts":[[2021,1,3]],"date-time":"2021-01-03T19:54:46Z","timestamp":1609703686000},"page":"80","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":28,"title":["Physicochemical Composition, Antioxidant Status, Fatty Acid Profile, and Volatile Compounds of Milk and Fresh and Ripened Ewes\u2019 Cheese from a Sustainable Part-Time Grazing System"],"prefix":"10.3390","volume":"10","author":[{"given":"Rosario","family":"Guti\u00e9rrez-Pe\u00f1a","sequence":"first","affiliation":[{"name":"Departamento de Ciencias Agroforestales, Escuela T\u00e9cnica Superior de Ingenier\u00eda Agron\u00f3mica, Universidad de Sevilla, 41013 Sevilla, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5886-2944","authenticated-orcid":false,"given":"Carmen","family":"Avil\u00e9s","sequence":"additional","affiliation":[{"name":"Departamento de Bromatolog\u00eda y Tecnolog\u00eda de los Alimentos, Campus de Rabanales, Universidad de C\u00f3rdoba, 14071 C\u00f3rdoba, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1508-6412","authenticated-orcid":false,"given":"Hortensia","family":"Gal\u00e1n-Soldevilla","sequence":"additional","affiliation":[{"name":"Departamento de Bromatolog\u00eda y Tecnolog\u00eda de los Alimentos, Campus de Rabanales, Universidad de C\u00f3rdoba, 14071 C\u00f3rdoba, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Oliva","family":"Polvillo","sequence":"additional","affiliation":[{"name":"Servicio General de Investigaci\u00f3n Agraria, Escuela T\u00e9cnica Superior de Ingenier\u00eda Agron\u00f3mica, Universidad de Sevilla, 41013 Sevilla, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9697-2821","authenticated-orcid":false,"given":"Pilar","family":"Ruiz P\u00e9rez-Cacho","sequence":"additional","affiliation":[{"name":"Departamento de Bromatolog\u00eda y Tecnolog\u00eda de los Alimentos, Campus de Rabanales, Universidad de C\u00f3rdoba, 14071 C\u00f3rdoba, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1792-036X","authenticated-orcid":false,"given":"Jos\u00e9 Luis","family":"Guzm\u00e1n","sequence":"additional","affiliation":[{"name":"Departamento de Ciencias Agroforestales, Escuela T\u00e9cnica Superior de Ingenier\u00eda, \u2018Campus de Excelencia Internacional Agroalimentario, ceiA3\u2019 Campus Universitario de la R\u00e1bida, Carretera de Huelva-Palos de la Frontera s\/n., Universidad de Huelva, 21819 Huelva, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0533-3763","authenticated-orcid":false,"given":"Alberto","family":"Horcada","sequence":"additional","affiliation":[{"name":"Departamento de Ciencias Agroforestales, Escuela T\u00e9cnica Superior de Ingenier\u00eda Agron\u00f3mica, Universidad de Sevilla, 41013 Sevilla, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3589-5011","authenticated-orcid":false,"given":"Manuel","family":"Delgado-Pert\u00ed\u00f1ez","sequence":"additional","affiliation":[{"name":"Departamento de Ciencias Agroforestales, Escuela T\u00e9cnica Superior de Ingenier\u00eda Agron\u00f3mica, Universidad de Sevilla, 41013 Sevilla, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,1,3]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Morales-Jerrett, E., Mancilla-Leyt\u00f3n, J.M., Delgado-Pert\u00ed\u00f1ez, M., and Mena, Y. (2020). The contribution of traditional meat goat farming systems to human wellbeing and its importance for the sustainability of this livestock subsector. Sustainability, 12.","DOI":"10.3390\/su12031181"},{"key":"ref_2","unstructured":"ARCA (2020, March 05). Ovella Roja Mallorquina. (In Spanish)."},{"key":"ref_3","first-page":"75","article-title":"Notes sobre el formatge de Mallorca","volume":"47","year":"1991","journal-title":"Bollet\u00ed Soc. Arqueol. Lul\u00b7Liana"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"2771","DOI":"10.1161\/01.CIR.88.6.2771","article-title":"Differences in coronary mortality can be explained by differences in cholesterol and saturated fat intakes in 40 countries but not in France and Finland. A paradox","volume":"88","author":"Connor","year":"1993","journal-title":"Circulation"},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Lordan, R., Tsoupras, A., Mitra, B., and Zabetakis, I. (2018). Dairy fats and cardiovascular disease: Do we really need to be concerned?. Foods, 7.","DOI":"10.3390\/foods7030029"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"28","DOI":"10.1016\/j.rvsc.2017.09.011","article-title":"Nutritional strategies in ruminants: A lifetime approach","volume":"116","author":"McGrath","year":"2018","journal-title":"Res. Vet. Sci."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1186\/s12944-019-0969-8","article-title":"Antioxidant properties of Milk and dairy products: A comprehensive review of the current knowledge","volume":"18","author":"Khan","year":"2019","journal-title":"Lipids Health Dis."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"207","DOI":"10.1016\/j.anifeedsci.2006.06.012","article-title":"Modifying milk composition through forage","volume":"131","author":"Elgersma","year":"2006","journal-title":"Anim. Feed Sci. Technol."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"234","DOI":"10.1016\/j.foodchem.2014.05.011","article-title":"Verification of fresh grass feeding, pasture grazing and organic farming by cows farm milk fatty acid profile","volume":"164","author":"Capuano","year":"2014","journal-title":"Food Chem."},{"key":"ref_10","first-page":"214","article-title":"A special section on Latte Nobile: An evolving model","volume":"2","author":"Rubino","year":"2014","journal-title":"J. Nutrit. Ecol. Food Res."},{"key":"ref_11","first-page":"44","article-title":"La leche fresca de Lidl, la primera que cuenta con certificado de pastoreo y de bienestar animal","volume":"1649","year":"2018","journal-title":"Aral"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"367","DOI":"10.1017\/S0022029904000226","article-title":"Influence of manufacturing conditions on the conjugated linoleic acid content and the isomer composition in ripened French Emmental cheese","volume":"71","author":"Chamba","year":"2004","journal-title":"J. Dairy Res."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"334","DOI":"10.1017\/S0022029915000369","article-title":"Commercial sheep flocks\u2013fatty acid and fat-soluble antioxidant composition of milk and cheese related to changes in feeding management throughout lactation","volume":"82","author":"Valdivielso","year":"2015","journal-title":"J. Dairy Res."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"57","DOI":"10.3168\/jds.2015-9321","article-title":"Lipid complex effect on fatty acid profile and chemical composition of cow milk and cheese","volume":"99","author":"Bodkowski","year":"2016","journal-title":"J. Dairy Sci."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"2130","DOI":"10.1002\/jsfa.6018","article-title":"Changes in fatty acid profile of feta cheese including conjugated linoleic acid","volume":"93","author":"Laskaridis","year":"2013","journal-title":"J. Sci. Food Agric."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"129","DOI":"10.1111\/1471-0307.12235","article-title":"Effect of flaxseed supplementation of dairy cows\u2019 forage on physicochemical characteristic of milk and Raclette cheese","volume":"69","author":"Bocquel","year":"2016","journal-title":"Int. J. Dairy Technol."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"8759","DOI":"10.3168\/jds.2016-11371","article-title":"The influence of dietary nitrogen reduction and conjugated linoleic acid supply to dairy cows on fatty acids in milk and their transfer to ripened cheese","volume":"99","author":"Schiavon","year":"2016","journal-title":"J. Dairy Sci."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1051\/lait:2005042","article-title":"Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest","volume":"86","author":"Lucas","year":"2006","journal-title":"Lait"},{"key":"ref_19","unstructured":"Conselleria d\u00b4Agricultura i Pesca (2007). Caracterizaci\u00f2 de les pastures de les Illes Balears. Quaderns d\u00cdnvestigaci\u00f3n 7, Govern de les Illes Balears."},{"key":"ref_20","unstructured":"Horwitz, W., and Latimer, G. (2005). Association of Official Analytical Chemist. Official Methods of Analysis, AOAC International. [18th ed.]."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1016\/S0921-4488(02)00239-0","article-title":"Effect of hygiene-sanitary management on goat milk quality in semi-extensive systems in Spain","volume":"47","author":"Alcalde","year":"2003","journal-title":"Small Rumin. Res."},{"key":"ref_22","unstructured":"ISO\/IDF (2008). Cheese\u2014Determination of Fat Content\u2014Van Gulik Method, ISO. ISO 3433:2008 (IDF 222:2008)."},{"key":"ref_23","unstructured":"Cunniff, P. (1999). Association of Official Analytical Chemists. Official Methods of Analysis, AOAC International. [16th ed.]."},{"key":"ref_24","unstructured":"Helrich, K. (1990). Association of Official Analytical Chemists. Official Methods of Analysis, AOAC International. [15th ed.]."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1007\/s13594-015-0242-5","article-title":"Classification of artisanal Andalusian cheeses on physicochemical parameters applying multivariate statistical techniques","volume":"96","year":"2016","journal-title":"Dairy Sci. Technol."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"2212","DOI":"10.1017\/S1751731120000932","article-title":"Using dried orange pulp in the diet of dairy goats: Effects on milk yield and composition and blood parameters of dams and growth performance and carcass quality of kids","volume":"14","author":"Zarazaga","year":"2020","journal-title":"Animal"},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"1202","DOI":"10.1021\/jf00084a019","article-title":"Rapid method for determination of total fatty acid content and composition of feedstuffs and feces","volume":"36","author":"Sukhija","year":"1988","journal-title":"J. Agri. Food Chem."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"327","DOI":"10.1016\/j.chroma.2008.03.004","article-title":"Comparison of four extraction\/methylation analytical methods to measure fatty acid composition by gas chromatography in meat","volume":"1190","author":"Polvillo","year":"2008","journal-title":"J. Chromatogr. A"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"521","DOI":"10.1016\/j.idairyj.2004.07.011","article-title":"Retinol, \u03b1-and \u03b3-tocopherol and carotenoids in natural and vitamin A- and E-fortified dairy products commercialized in Spain","volume":"15","year":"2005","journal-title":"Int. Dairy J."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"777","DOI":"10.1007\/s00216-010-3594-y","article-title":"Simultaneous quantification of carotenoids, retinol, and tocopherols in forages, bovine plasma, and milk: Validation of a novel UPLC method","volume":"397","author":"Doreau","year":"2010","journal-title":"Anal. Bioanal. Chem."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"122","DOI":"10.1016\/j.jfca.2018.07.003","article-title":"Fatty acid profile and vitamins A and E contents of milk in goat farms under Mediterranean wood pastures as affected by grazing conditions and seasons","volume":"72","author":"Mena","year":"2018","journal-title":"J. Food Compost. Anal."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"379","DOI":"10.1016\/S0076-6879(99)99037-7","article-title":"Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying 2,2 0-azinobis(3-ethylenebenzothiazoline-6-sulfonic acid) radical cati\u00f3n decolourisation assay","volume":"299","author":"Pellegrini","year":"1999","journal-title":"Meth. Enzymol."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"167","DOI":"10.1016\/j.smallrumres.2013.06.001","article-title":"Milk production, fatty acid composition and vitamin E content of Payoya goats according to grazing level in summer on Mediterranean shrublands","volume":"114","author":"Mena","year":"2013","journal-title":"Small Rumin. Res."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"5074","DOI":"10.3168\/jds.2015-10564","article-title":"Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy","volume":"99","author":"Revilla","year":"2016","journal-title":"J. Dairy Sci."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"480","DOI":"10.1016\/j.foodchem.2014.12.050","article-title":"Total phenolic compounds in milk from different species. Design of an extraction technique for quantification using the Folin-Ciocalteu method","volume":"176","author":"Rojas","year":"2015","journal-title":"Food Chem."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"1420","DOI":"10.3390\/foods9101420","article-title":"Effect of citrus by-product on physicochemical parameters, sensory analysis and volatile composition of different kinds of cheese from raw goat milk","volume":"9","author":"Zarazaga","year":"2020","journal-title":"Foods"},{"key":"ref_37","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":"ref_38","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":"ref_39","doi-asserted-by":"crossref","first-page":"48","DOI":"10.1016\/j.smallrumres.2008.04.005","article-title":"Cheesemaking aptitude of two Spanish dairy ewe breeds: Changes during lactation and relationship between physico-chemical and technological properties","volume":"78","author":"Jaramillo","year":"2008","journal-title":"Small Rumin. Res."},{"key":"ref_40","doi-asserted-by":"crossref","unstructured":"Estrada, O., Ari\u00f1o, A., and Juan, T. (2019). Salt Distribution in Raw Sheep Milk Cheese during Ripening and the Effect on Proteolysis and Lipolysis. Foods, 8.","DOI":"10.3390\/foods8030100"},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"158","DOI":"10.1016\/j.foodchem.2009.02.026","article-title":"Lipolysis, proteolysis and sensory properties of ewe\u2019s raw milk cheese (Idiazabal) made with lipase addition","volume":"116","author":"Virto","year":"2009","journal-title":"Food Chem."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"27","DOI":"10.1016\/S0958-6946(01)00147-9","article-title":"Influence of calf or lamb rennet on the physicochemical, proteolytic, and sensory characteristics of an ewes milk cheese","volume":"12","author":"Irigoyen","year":"2002","journal-title":"Int. Dairy J."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"11","DOI":"10.1016\/j.foodcont.2005.07.010","article-title":"Comparison of microflora, chemical and sensory characteristics of artisanal Manchego cheeses from two dairies","volume":"18","author":"Cabezas","year":"2007","journal-title":"Food Control"},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"281","DOI":"10.1016\/S0308-8146(02)00098-5","article-title":"Influence of animal and vegetable rennet on the physicochemical characteristics of Los Pedroches cheese during ripening","volume":"78","author":"Millan","year":"2002","journal-title":"Food Chem."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"622","DOI":"10.1016\/j.foodchem.2015.10.133","article-title":"Case study of a commercial sheep flock under extensive mountain grazing: Pasture derived lipid compounds in milk and cheese","volume":"197","author":"Valdivielso","year":"2016","journal-title":"Food Chem."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"2031","DOI":"10.3168\/jds.S0022-0302(81)82806-8","article-title":"Light-induced destruction of vitamin A in milk","volume":"64","year":"1981","journal-title":"J. Dairy Sci."},{"key":"ref_47","first-page":"939","article-title":"Interrelations physico-chimiques et nutritionnelles entre la cas\u00e9ine et les vitamines liposolubles","volume":"109","author":"Poiffait","year":"1992","journal-title":"Ind. Aliment. Agric."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"733","DOI":"10.1111\/1541-4337.12524","article-title":"Reduced-sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety","volume":"19","author":"Bansal","year":"2020","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"4364","DOI":"10.1007\/s13197-020-04473-8","article-title":"Retention of vitamin A after goat milk processing into cheese: A nutritional strategy","volume":"57","author":"Barreto","year":"2020","journal-title":"J. Food Sci. Technol."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"172","DOI":"10.1111\/j.1439-0396.2011.01128.x","article-title":"Terpenes transfer to milk and cheese after oral administration to sheep fed indoors","volume":"96","author":"Poulopoulou","year":"2012","journal-title":"J. Anim. Physiol. Anim. Nutr."},{"key":"ref_51","first-page":"131","article-title":"Cheese yield as affected by some parameters. Review","volume":"10","author":"Ahmed","year":"2011","journal-title":"Acta Sci. Pol. Technol. Aliment."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"54","DOI":"10.1016\/j.smallrumres.2018.01.011","article-title":"Effects of feeding system, heat treatment and season on phenolic compounds and antioxidant capacity in goat milk, whey and cheese","volume":"160","year":"2018","journal-title":"Small Rumin. Res."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"331","DOI":"10.1021\/bk-1989-0409.ch031","article-title":"Thermally degraded flavors in citrus juice products","volume":"409","author":"Nagy","year":"1989","journal-title":"ACS Symp. Ser."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"981","DOI":"10.1002\/jsfa.5989","article-title":"Effect of thermal and non-thermal pasteurization on the microbial inactivation and phenolic degradation in fruit juice: A mini-review","volume":"93","author":"Chen","year":"2013","journal-title":"J. Sci. Food Agric."},{"key":"ref_55","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","year":"2015","journal-title":"J. Dairy Sci."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"380","DOI":"10.1016\/j.idairyj.2009.02.003","article-title":"Antioxidant capacity of cow milk, whey and deproteinized milk","volume":"19","author":"Zulueta","year":"2009","journal-title":"Int. Dairy J."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"485","DOI":"10.1017\/S0022029912000490","article-title":"Interannual and geographical reproducibility of the nutritional quality of milk fat from commercial grazing flocks","volume":"79","author":"Virto","year":"2012","journal-title":"J. Dairy Res."},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"4746","DOI":"10.1021\/jf900460u","article-title":"Winter\/Spring changes in fatty acid composition of farmhouse Idiazabal cheese due to different flock management systems","volume":"57","author":"Abilleira","year":"2009","journal-title":"J. Agric. Food Chem."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"329","DOI":"10.1017\/S0022029917000450","article-title":"Detailed fatty acid profile of milk, cheese, ricotta and by products, from cows grazing summer highland pastures","volume":"84","author":"Bergamaschi","year":"2017","journal-title":"J. Dairy Res."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"978","DOI":"10.3168\/jds.S0022-0302(95)76713-3","article-title":"Interaction of \u03b2-lactoglobulin with retinol and fatty acids and its role as a possible biological function for this protein: A review","volume":"78","author":"Calvo","year":"1995","journal-title":"J. Dairy Sci."},{"key":"ref_61","doi-asserted-by":"crossref","unstructured":"Martino, C., Ianni, A., Grotta, L., Pomilio, F., and Martino, G. (2019). Influence of Zinc Feeding on Nutritional Quality, Oxidative Stability and Volatile Profile of Fresh and Ripened Ewes\u2019 Milk Cheese. Foods, 8.","DOI":"10.3390\/foods8120656"},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"169","DOI":"10.3168\/jds.S0022-0302(96)76348-8","article-title":"Review: Compounds involved in the flavour of surface mould-ripened cheeses: Origins and properties","volume":"79","author":"Molimard","year":"1996","journal-title":"J. Dairy Sci."},{"key":"ref_63","first-page":"128","article-title":"Indicators for the evaluation of diet quality","volume":"31","author":"Gil","year":"2015","journal-title":"Nutr. Hosp."},{"key":"ref_64","first-page":"364040","article-title":"Why and how meet n-3 PUFA dietary recommendations? A review","volume":"2011","author":"Legry","year":"2011","journal-title":"Gastroenterol. Res. Pract."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1016\/j.livprodsci.2004.11.030","article-title":"Desirable characteristics of animal products from a human health perspective","volume":"94","author":"MacRae","year":"2005","journal-title":"Livest. Prod. Sci."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"179","DOI":"10.1016\/S1043-4526(05)50006-8","article-title":"Biosynthesis of conjugated linoleic acid in ruminants and humans","volume":"50","author":"Palmquist","year":"2005","journal-title":"Adv. Food Nutr. Res."},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"75","DOI":"10.1021\/jf00085a018","article-title":"Newly recognized anticarcinogenic fatty acids: Identification and quantification in natural and processed cheeses","volume":"37","author":"Ha","year":"1989","journal-title":"J. Agric. Food Chem."},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"257","DOI":"10.1016\/0308-8146(93)90158-C","article-title":"Conjugated linoleic acid concentrations in processed cheese containing hydrogen donors, iron and dairy based additives","volume":"47","author":"Shantha","year":"1993","journal-title":"Food Chem."},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"425","DOI":"10.1007\/BF02540942","article-title":"Conjugated linoleic acid concentration in processed cheese","volume":"69","author":"Shantha","year":"1992","journal-title":"J. Am. Oil Chem. Soc."},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"190","DOI":"10.1016\/j.idairyj.2009.10.001","article-title":"Conjugated linoleic acid and C18:1 isomers content in milk fat of sheep and their transfer to Pecorino Toscano cheese","volume":"20","author":"Buccioni","year":"2010","journal-title":"Int. Dairy J."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"103","DOI":"10.1590\/0103-9016-2015-0051","article-title":"Conjugated linoleic acid of dairy foods is affected by cow\u2019s feeding system and processing of milk","volume":"73","author":"Avilez","year":"2016","journal-title":"Sci. Agric."},{"key":"ref_72","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":"ref_73","doi-asserted-by":"crossref","first-page":"1465","DOI":"10.1016\/j.foodchem.2006.10.062","article-title":"Conjugated linoleic acid content and isomer distribution during ripening in three varieties of cheeses protected with designation of origin","volume":"103","author":"Luna","year":"2007","journal-title":"Food Chem."},{"key":"ref_74","doi-asserted-by":"crossref","first-page":"3097","DOI":"10.3168\/jds.S0022-0302(98)75874-6","article-title":"Influence of pasteurization and fat composition of milk on the volatile compounds and flavor characteristics of a semi-hard cheese","volume":"81","author":"Buchin","year":"1998","journal-title":"J. Dairy Sci."},{"key":"ref_75","doi-asserted-by":"crossref","first-page":"293","DOI":"10.1051\/lait:2000127","article-title":"Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review","volume":"80","author":"McSweeney","year":"2000","journal-title":"Lait"},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"1320","DOI":"10.3168\/jds.S0022-0302(01)70161-0","article-title":"Effect of pasteurization of ewe\u2019s milk and use of a native starter culture on the volatile components and sensory characteristics of Roncal cheese","volume":"84","author":"Ortigosa","year":"2001","journal-title":"J. Dairy Sci."},{"key":"ref_77","doi-asserted-by":"crossref","first-page":"124","DOI":"10.3168\/jds.S0022-0302(07)72614-0","article-title":"Effects of high pressure treatment on volatile profile during ripening of ewe milk cheese","volume":"90","author":"Juan","year":"2007","journal-title":"J. Dairy Sci."},{"key":"ref_78","doi-asserted-by":"crossref","first-page":"959","DOI":"10.1016\/S0958-6946(02)00124-3","article-title":"Key odorants in various cheese types as determined by gas chromatography-olfactometry","volume":"12","author":"Curioni","year":"2002","journal-title":"Int. Dairy J."},{"key":"ref_79","unstructured":"Olarte, C. (1999). Caracterizaci\u00f3n del Queso de Cameros. Evoluci\u00f3n de Par\u00e1metros Fisicoqu\u00edmicos y Microbiol\u00f3gicos Durante su Maduraci\u00f3n. [Ph.D. Thesis, Univ. Rioja]."},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1016\/j.smallrumres.2013.09.002","article-title":"Effects of partial substitution of caprine for ovine milk on the volatile compounds of fresh and mature Urfa cheeses","volume":"115","author":"Atasoy","year":"2013","journal-title":"Small Rumin. Res."},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"1845","DOI":"10.1002\/jsfa.5978","article-title":"Volatile compounds and lipolysis levels of Kopanisti, a traditional Greek rawmilk cheese","volume":"93","author":"Karali","year":"2013","journal-title":"J. Sci. Food Agric."},{"key":"ref_82","doi-asserted-by":"crossref","first-page":"6015","DOI":"10.3168\/jds.2019-16510","article-title":"Short communication: Volatile profile of matured Tronch\u00f3n cheese affected by oxytetracycline in raw goat milk","volume":"103","author":"Quintanilla","year":"2020","journal-title":"J. Dairy Sci."},{"key":"ref_83","doi-asserted-by":"crossref","first-page":"1379","DOI":"10.1080\/10942912.2012.697957","article-title":"Profiles of organic acid and volatile compounds in acid-type cheeses containing herbs and spices (Surk cheese)","volume":"17","year":"2014","journal-title":"Int. J. Food Prop."},{"key":"ref_84","doi-asserted-by":"crossref","first-page":"202","DOI":"10.3168\/jds.2018-14737","article-title":"Volatile aroma composition of distillates produced from fermented sweet and acid whey","volume":"102","author":"Risner","year":"2019","journal-title":"J. Dairy Sci."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/10\/1\/80\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T05:06:35Z","timestamp":1760159195000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/10\/1\/80"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,1,3]]},"references-count":84,"journal-issue":{"issue":"1","published-online":{"date-parts":[[2021,1]]}},"alternative-id":["foods10010080"],"URL":"https:\/\/doi.org\/10.3390\/foods10010080","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2021,1,3]]}}}