Fresh Pecorino Cheese Produced by Ewes Fed Silage with Prickly Pear By-Products: VOC, Chemical, and Sensory Characteristics Detected with a Neuro-Sensory Approach Combining EEGand TDS 2279

The reuse of by-products from plant processing as feed for animals aligns with the princi- ples of a circular economy. Feeding dairy ruminants agro-industrial by-products often alters the chemical composition and sensory characteristics of dairy items. A dual approach— classic with neuro-sensory techniques—was utilized to evaluate the effect of prickly pear by-products on the diets of dairy ewes. Fresh Pecorino cheeses made from the milk of two groups of sheep fed with and without prickly pear...