Effect of Farming System (Organic vs. Conventional) and Season on Composition and Fatty Acid Profile of Bovine, Caprine and Ovine Milk and Retail Halloumi Cheese Produced in Cyprus

• Published in: Foods Vol. 10; no. 5; p. 1016
• Main Authors: Tzamaloukas, Ouranios, Neofytou, Marina C., Simitzis, Panagiotis E., Miltiadou, Despoina
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 06.05.2021; MDPI
• Subjects: Agricultural practices; Animal fat; bulk milk; Cheese; cheeses; Cow's milk; cows; Cyprus; Dairy farming; Dairy farms; Dairy products; ewe milk; Farming systems; Farms; fatty acid composition; Fatty acids; Food science; goat milk; goats; Halloumi cheese; lipid content; Lipids; Livestock farming; Milk; milk fat; NMR; Nuclear magnetic resonance; Oils & fats; Organic farming; organic milk production; Polyunsaturated fatty acids; protein content; Proteins; Seasons; Sheep; spring; Cyprus; United States > US; Germany

The present work aimed to evaluate the effect of farming practices and season on the fat and protein content and fatty acid (FA) profile of milk and Halloumi cheese produced in Cyprus. Over a year, raw bulk-tank milk samples from cow, goat, and sheep farms were collected seasonally from all organic...