## Materials and Methods
### Chemical Analyses  
Before analysis, the feed samples were dried and ground using a Wiley mill with a 1 mm screen. AOAC methods [20] were used to determine dry matter (DM, method 934.01), crude protein (method 984.13), crude fibre (method 978.10), and ash (method 942.05) content. The milk's basic chemical composition (DM, fat, protein, and lactose) was analysed with a Milkoskan FT (Fourier transform infrared analysis) in a CombiFoss 5000 (Foss Electric, Hillerod, Denmark) calibrated against known standards and subjected to quality controls and inter-comparative trials [21]. In cheese, the fat [22], DM [23], ash, and protein [24] contents were measured. For the determination of nitrogen content, the Kjeldahl method was used, and the total nitrogen content was multiplied by 6.38 to determine total protein. The sodium chloride content was analysed using a back titration with potassium thiocyanate to determine the concentration of chloride ions in the solution (the Volhard method) [23]. The pH was measured with a pH meter (pHmetro HANNA FHT-803) with a pH electrode, according to [PERSON] et al. [25]. The procedures described by [PERSON] et al. [26] were used to measure FA composition. Fat extraction from 0.1 g of freeze-dried milk or cheese and the direct methylation of FAs were performed in a single-step procedure based on the method by [PERSON] and [PERSON] [27] and revised by [PERSON] et al. [28]. Separation and quantification of FA methyl esters (FAMEs) were carried out using a gas chromatograph (Agilent 6890N Network GS System, Agilent, Santa Clara, CA, USA) equipped with a flame ionisation detector (FID) and automatic sample injector HP 7683, and fitted with an HP-88 J&W fused silica capillary column (100 m, 0.25 mm i.d., 0.2 \(\upmu\)m film thickness; Agilent Technologies Spain, S.L., Madrid, Spain). Nonanoic acid methyl ester (C9:0 ME) was used as an internal standard (Sigma Aldrich Co., Madrid, Spain). Individual FAs were identified by comparing their retention times with those of the authenticated standard FA mix Supelco 37 (Sigma). The CLA (conjugated linoleic acid) isomers (_cis_-9, _trans_-11 and _trans_-10, _cis_-12) were identified by comparing retention times with those of another authenticated standard (Matreya, LLC, Pleasant Gap, USA). Fat-soluble vitamin (A and E) analyses of 1.5-2 mL of milk or 2 g of cheese from each relevant sample were based on the methods by [PERSON] et al. [29] and [PERSON] et al. [30] and modified by [PERSON] et al. [31]. Chromatographic analysis was carried out on an Acquity UPLC, with a fluorimetric detector and isocratic pump, PDA and 150 \(\times\) 2.1 mm Acquity UPLC HSS T3 1.8 \(\upmu\)m column (Waters, Saint-Quentin-en-Yvelines, France). Tocopherols and retinol were positively identified by comparing their retention times with those of high-purity standards of the measured substances (all-trans-retinol, \(\upalpha\)-tocopherol, \(\upbeta\)-tocopherol, and \(\upgamma\)-tocopherol; Sigma Aldrich Co., Madrid, Spain). Other standards of high purity (retinyl acetate, retinyl palmitate, and tocoperhyl acetate; Sigma Aldrich Co., Madrid, Spain) were used as internal standards. Since vitamins A and E are fat-soluble, it was necessary to normalise their concentrations against fat in order to determine how milk composition and the cheese-making process contributed to their variation among cheese samples [18]. Total antioxidant capacity (TAC) in milk was analysed by the ABTS method (2,2'-azino-bis (3-ethylbenzothazoline-6-sulphonic acid)) of [PERSON] et al. [32], modified by [PERSON] et al. [33]. Before any measurements were taken for milk, samples were sonicated for 10 min and diluted 10-20 times. Cheese samples for analysis were prepared according to the procedure of [PERSON] et al. [34] by diluting 2.5 mg of ground cheese in 10 mL of water. After stirring in a water bath at 40 \({}^{\circ}\)C, the mixture was centrifuged at 20 \({}^{\circ}\)C for 30 min (3000\(\times\)\(g\)).