This study aims to assess the compositional traits and sensory characteristics of a traditional pecorino cheese associated with management and feeding system seasonality. The study was carried out on two mountain dairy farms using an outdoor, pasture-based system from April to October (OutS), and an indoor system (InS) during the rest of the year. Outdoor-produced milk had higher fat content and a tendency for protein and somatic cell count to be higher. The OutS cheeses showed higher dry matter and fat content, higher percentages of unsaturated fatty acids, C18:3, cis-9, trans-11 conjugated linoleic acid, and trans-11 C18:1, and lower percentages of C14:0 and C16:0. These modifications in fatty acid composition determined the reduction of the atherogenic index. The OutS cheeses also displayed higher intensity of almost all sensory attributes, including odor, flavor, taste, and texture descriptors. The outdoor system partly reduced the liking of consumers for pecorino. However, changes in the productive process leading to an increment in the water content and softness of the cheeses (i.e., controlled humidity and temperature during ripening) may increase the overall liking of pasture-based products, thus promoting the consumption of healthier foods.

中文翻译：

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佩科里诺山奶酪的化学成分，脂肪酸谱和感官特性的季节性变化。

这项研究旨在评估与管理和饲喂系统季节性相关的传统佩克立诺奶酪的成分特征和感官特征。这项研究是在两个山区奶牛场进行的，该农场于4月至10月使用基于牧场的室外系统（OutS），并在今年剩余时间使用室内系统（InS）。户外生产的牛奶中脂肪含量较高，并且蛋白质和体细胞计数更高。OutS奶酪的干物质和脂肪含量更高，不饱和脂肪酸，C18：3，顺式-9，反式-11共轭亚油酸和反式的比例更高。-11 C18：1，以及较低的C14：0和C16：0百分比。脂肪酸组成的这些改变决定了动脉粥样硬化指数的降低。OutS奶酪还显示出几乎所有感官属性都较高的强度，包括气味，风味，味道和质地描述符。户外系统部分减少了消费者对佩克立诺的喜爱。但是，生产过程中的变化导致奶酪的水分含量和柔软度增加（即在成熟过程中受控的湿度和温度），可能会增加基于牧草的产品的总体喜好，从而促进了健康食品的消费。