Menci, Ruggero published the artcileSupplementing goats’ diet with sainfoin pellets (versus alfalfa) modifies cheese sensory properties and fatty acid profile, Recommanded Product: Docosahexaenoic Acid, the publication is International Dairy Journal (2022), 105398, database is CAplus.
In two different goat farms, producing Picodon and Mutschli cheese resp., two groups of lactating goats were fed alfalfa pellets (ALF) or sainfoin pellets (SNF) for 6 wk. The cheeses produced at the end of the trial were analyzed for sensory properties, composition, fatty acid profile, proteolysis, and rheol. The SNF Picodon had higher ”goat” and ”farm” aroma and odor, and higher bitter taste, compared with the ALF Picodon. The SNF Picodon showed lower dry matter than the ALF Picodon, leading to differences in texture and mouthfeel. The SNF Mutschli had a different mouthfeel than the ALF Mutschli. In a triangle test, consumers were able to perceive a difference in both Picodon and Mutschli between ALF and SNF groups. In both Picodon and Mutschli, feeding sainfoin increased cheese proteolysis and modified cheese fatty acid profile, resulting in higher polyunsaturated fatty acids proportion and lower n-6/n-3 ratio.
International Dairy Journal published new progress about 6217-54-5. 6217-54-5 belongs to catalysis-chemistry, auxiliary class Alkenyl,Carboxylic acid,Aliphatic hydrocarbon chain,Metabolic Enzyme,RAR/RXR,Natural product, name is Docosahexaenoic Acid, and the molecular formula is C22H32O2, Recommanded Product: Docosahexaenoic Acid.
Referemce:
https://courses.lumenlearning.com/boundless-chemistry/chapter/catalysis/,
Catalysis – Wikipedia