Quality of Milk and Cheese from Cows Grazing on Mountain Pasture from Italian Alps

Over the past few years, there has been growing interest in milk and dairy products from pasture grazed livestock, driven by their perceived health benefits for consumers. Notably, grazing in mountainous areas such as Alpine pastures, has been shown to significantly enhance the quality of milk and cheese by improving fat composition and fatty acid profiles. The wide variety of botanical species in these pastures are rich in bioactive compounds such as terpenes, fatty acids, carotenoids and antioxidants, which contribute to the natural color, flavors, aromas, and nutritional qualities of dairy products. Compositional and nutritional properties of milk and cheese produced from a herd of Bruna cows reared in the alpine area of Lombardy were analyzed. Bulk milk and corresponding cheese samples (N=30) were collected during 2024, both in the mountain pasture (late June to August) and at valley farm, where cows were fed conserved forages (mid-May, October and November). During the summer, whole pasture samples were collected in correspondence to milk sampling in order to analyse the terpenes profile. Raw milk analysis revealed an average protein content of 3.2%, lactose at 4.8% and 3,7% fat. Milk from the pasture-based system showed a healthier fatty acids profile compared to the farm-based system, with lower levels of saturated fatty acids (56 vs 64 g/100g), higher content of monounsaturated fatty acids (35 vs 27 g/100g) and a more favorable n-6/n-3 ratio (3.9 vs 5.06) due to the higher presence of n-3, derived from fresh grass. Alpine cheese exhibited 29% protein, 32% fat and 4.2% ash (1-2% NaCl). Alpine cheese showed higher amounts of beneficial fatty acids compared to farm-produced cheese (1.19 vs 0.5 g/100g c9t11-CLA, 35 vs 28 g/100g MUFA, 3.78 vs 5.13 n-6/n-3 ratio).The volatile compounds profile of the cheese highlighted a notable aromatic richness due to the presence of volatile compounds such as ketones (e.g., 2-heptanone) and esters (e.g., ethyl acetate), which contribute to its distinctive aroma. Cheese samples were further analyzed for their colour and rheological properties. Valley-cheese showed a higher L* value (81.04) compared to pasture cheese (76.06). No significant differences were identified in rheological properties (hardness, chewiness, adhesiveness, cohesiveness, gumminess). This study confirms that grazing on alpine pastures enhances the chemical composition and physical properties of milk and cheese, supporting strategies to promote alpine dairy products and increase their economic value in the mountain area.