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Effect of olive oil in dairy cow diets on the fatty acid profile and sensory characteristics of cheese

The effect of dietary unrefined olive oil (OO) residues and hydrogenated vegetable oil (HVO) on the fatty acid profiles of milk and cheese and the sensory characteristics of cheeses was determined. For 9 weeks, animals were fed a control diet with no added lipid (n = 5 cows), or fat-supplemented die...

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Bibliographic Details
Main Authors:	Vargas-Bello-Pérez, E., Geldsetzer-Mendoza, C., Morales, S.M., Toro-Mujica, P., Fellenberg, M.A., Ibáñez, R.A., Gómez-Cortés, P., Garnsworthy, P.C.
Format:	Article
Published:	2018
Online Access:	https://eprints.nottingham.ac.uk/51611/

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