Can hydroponic forage affect the chemical and sensory properties of PDO buffalo Mozzarella cheese?

Abstract

The aim of this study was to evaluate the effect of hydroponic barley forage in the diets of lactating Italian Mediterranean buffaloes on Mozzarella cheese chemical and sensory properties. Thirty-six buffaloes were evenly assigned to three groups: control (C) with standard maize silage-based ration, and low hydroponic (LH) and high hydroponic (HH) barley forage substitution for 50% and 100% of maize silage, respectively. HH Mozzarella had lower hardness, reduced saturated fatty acids, increased oleic and α-linolenic fatty acids. Hydroponic forage could be an innovative system for sustainable livestock production with a positive impact on the Mozzarella cheese improving its nutritional value.