Caratteristiche chimico-fisiche e tecnologiche del latte ovino in funzione di differenti diete

The trial was carried out on four sheep groups: one was fed free choice , that is to have the possibility of choosing among some feed administered separately; the other three groups were fed rations according respectively to energetic and protein of National Institute of Agricultural Research (INRA) requirements and lower and higher than INRA requirements. The free choice group consumed the higher d.m., Milk Feeding Unit (UFL) and protein amount and the lower fibre amount. Its yield of milk was higher, but its milk fat and protein content was lower than that of the other groups milk. In spite of lower content of compounds useful to cheesemaking, the milk coagulation properties of free choise group was not different from those of groups producing milk characterized of higher fat and protein content.