Abstract The influence of different altitudes of flock location, grazing seasons and ripening time on the fatty acid (FA) profile of Pecorino Sardo cheese was investigated. Milk and thirty-six cheeses, representative of 12 zones (4 provinces × 3 altitudes of flock) and 3 seasons of milk production, were analysed by gas-chromatography for FA profile, at 60 and 120 days of ripening. Data were analysed with a linear model, where altitude, season, ripening time, and their interactions were the fixed factors. Milk FA profile was considered at 0 day of ripening. Altitude did not affect the FA profile, but this was influenced by the seasonality of the botanical composition of grazed pasture, with higher concentration of some interesting FA (i.e., vaccenic, rumenic and α-linolenic acids) in late winter, and lower concentrations occurred in summer-time, possibly caused by under-nutrition during this period. The FA profile was also influenced by the ripening time.

中文翻译：

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羊群海拔高度、产奶季节和成熟时间对 Pecorino Sardo 奶酪脂肪酸谱的影响

摘要 研究了不同海拔高度、放牧季节和成熟时间对 Pecorino Sardo 奶酪脂肪酸 (FA) 谱的影响。在成熟的 60 天和 120 天，通过气相色谱法分析了代表 12 个地区（4 个省 × 3 个羊群海拔）和 3 个产奶季节的牛奶和 36 种奶酪的 FA 谱。数据采用线性模型进行分析，其中海拔、季节、成熟时间及其相互作用是固定因素。在成熟的第 0 天考虑牛奶 FA 曲线。海拔不影响 FA 分布，但这受放牧草场植物成分季节性的影响，在晚冬一些有趣的 FA（即牛油酸、瘤胃酸和 α-亚麻酸）浓度较高，而浓度较低在夏季，可能是因为在此期间营养不足。FA 曲线也受成熟时间的影响。