QUALITY OF MILK AND CACIOCAVALLO CHEESE FROM FARMS REARING PODOLICA AND ITALIAN FRIESIAN COWS.

Protein and fat content and total and free fatty acid and amino acid compositions were determined in Caciocavallo cheese obtained with milk from 4 farms rearing Podolica (n=2) and Italian Friesian (n=2) cow breeds in Puglia. Podolica milk had a higher content of protein, fat and somatic cells than Friesian milk. Higher values of C6:0 -C14:0 total fatty acids and of stearic and linolenic acids, and lower percentages of palmitic, palmitoleic, oleic and linoleic total fatty acids were found in Podolica cheese. More acetic acid and medium-and long-chain free fatty acids, except for linoleic acid, were found in Podolica cheese. Podolica cheese had higher concentrations of alanine, methionine, pro-line and aspartic acid, while Friesian cheese had higher levels of phenylalanine, isoleucine, leucine and glycine. The results of this study show that cow breed and the cattle production system associated with the breeds, such as herd management, feeding regimen, milking techniques and milk collection, can greatly affect milk and cheese composition. [ABSTRACT FROM AUTHOR]