Characterization of Orobica goat’s milk and cheese: evaluation of chemical composition and health-promoting properties using an integrated microbiota-chemical fingerprint approach.
The aim of this project is to characterize the dairy products of the Orobica goat breed by identifying markers that connect these products to their geographical origin, production system, mountain pastures, and the beneficial effects they may have on human health.
Specifically, the project will focus on analyzing the chemical and nutritional profile and microbiota composition of Orobica goat’s milk and cheese using an integrated microbiota-lipidomic approach.
The project hypothesizes that the goats’ grass-fed diet enriches the milk and cheese with beneficial nutrients, such as terpenoids and favorable fatty acids, including α-linolenic acid, vaccenic acid, and conjugated linoleic acid (CLA).
Furthermore, the microbiota of the milk and cheese, shaped by the mountain environment, contributes to their unique organoleptic and nutritional qualities.
The microbiota-lipidomic approach would allow to identify microbiological population which is characteristic of the Alpine production area and the specific production system of this breed, involving both the processing and aging of the products.
This approach will enhance traceability and highlight the distinctive connection between Orobica products and the Alpine region.
MSc in Science and Technology of Animal Production at the University of Milan (UNIMI) – 2024; BSc in Animal Husbandry and Welfare at the University of Milan (UNIMI) – 2018; Master thesis on “Characterization and valorization of the meat and processed products of the Ciuta sheep, an indigenous breed of Valtellina and Alto Lario”; Interested in the quality of meat and dairy products, with a focus on the health-promoting properties of animal’s products.
Publications: Orcid
Supervisor Prof. Vittorio Maria Moretti
Co-supervisor Prof. Federica Bellagamba
