Lipid fraction of creams collected in the Parmigiano- Reggiano cheese production area in response to extruded linseed supplementation of dairy cows’ diets: GC-FID and FT-MIR evaluation

This study evaluated the effect of dietary supplementation with extruded linseed on the fatty acid and triglyceride composition of creams obtained by natural creaming of cows’ milk and collected in the ‘Parmigiano-Reggiano cheese’ protected designation of origin area. The inclusion of linseed in the diet of experimental dairy cows’, resulted in creams with increased unsaturated fat levels and healthy fatty acids such as omega-3 and conjugated linoleic acid isomers, as well as higher levels of long-chain triglycerides. The combination of infrared spectroscopy and chemometric methods was able to differentiate cream samples based upon differences in cows’ diets and supplemented extruded linseed