CHEMICAL, NUTRITIONAL, PHYSICAL AND ANTIOXIDANT PROPERTIES OF PECORINO D'ABRUZZO CHEESE.

Proximate composition, minerals, cholesterol, fat soluble vitamins, fatty acids (FA), colour and antioxidant properties of Pecorino d'Abruzzo cheese, manufactured at three different months, were investigated. Protein, calcium (P=0.05) and polyunsaturated FA content was higher in winter samples than in summer, whereas cholesterol and total fat were lower. Summer cheese samples showed a lower content in saturated FA (55.4%, P=0.05) and higher content of monounsaturated FA (38.3%, P=0.05) than winter samples. Colour and FT-IR spectra varied (P=0.05) seasonally. The dairy products supplied a good level of coverage (%) of some nutrients that are daily required according to Italian recommendations. [ABSTRACT FROM AUTHOR]