## 3 Results and Discussion  
### Chemical Composition  
The chemical composition of milk and Cacciocavallo Ragusano cheese is shown in Table 1 and in Table 2, respectively. No differences in the chemical composition of milk were detected between ECO and CTR. This result shows a different trend from that reported by [PERSON] et al. (2019) and [PERSON] et al. (2019), where the milk protein of animals fed diets supplemented with olive cake was higher than in the relevant control groups. However, differences in chemical composition were observed between ECO and CTR cheese. In fact, the percentage of total lipids of cheese was influenced by the dietary treatment (\(p\leq 0.05\)). Cheeses made from milk in the CTR group had higher total lipids (27.49%) than cheese in the ECO group (25.03%). However, no significant differences (\(p>0.05\)) were found in cheese protein between the groups. \begin{table}
\begin{tabular}{c c c c c} \hline \hline  & \multicolumn{3}{c}{**Milk**} \\ \hline  & \multicolumn{3}{c}{**Groups**} & \multicolumn{1}{c}{**SEM 1**} & \multicolumn{1}{c}{\(p\)**-Value**} \\
**Item** & **CTR** & **ECO** & & \\ \hline PH & 6.68 & 6.65 & 0.07 & 0.26 \\ SH\({}^{\circ}\) & 3.2 & 3.2 & 0.01 & 0.31 \\ Moisture (\%) & 86.82 & 88.21 & 0.09 & 0.51 \\ Total proteins (\%) & 3.36 & 3.30 & 0.02 & 0.27 \\ Casein (\%) & 2.64 & 2.59 & 0.02 & 0.21 \\ Total lipids (\%) & 3.76 & 3.59 & 0.08 & 0.06 \\ Lactose (\%) & 4.54 & 4.49 & 0.03 & 0.33 \\ Total polyphenols (mg/kg) & 62.13 & 109.25 & 0.12 & 0.04 \\ \hline Fatty acids (g/100 g FA) & & & & \\ C4:0 & 2.47 & 2.51 & 0.13 & 0.70 \\ C6:0 & 2.06 & 1.96 & 0.18 & 0.85 \\ C8:0 & 0.97 & 1.02 & 0.05 & 0.26 \\ C10:0 & 2.77 & 2.60 & 0.04 & 0.55 \\ C11:0 & 0.06 & 0.13 & 0.45 & 0.05 \\ C12:0 & 3.52 & 3.15 & 0.11 & 0.09 \\ C13:0 & 0.09 & 0.13 & 0.07 & 0.04 \\ C14:0 & 12.92 & 12.10 & 0.04 & 0.05 \\ C15:0 iso * & 0.13 & 0.14 & 0.07 & 0.19 \\ C15:0 antieiso * & 0.01 & 0.01 & 0.0001 & 1.00 \\ C15:0 & 1.53 & 1.48 & 0.04 & 0.51 \\ C16:0 & 28.14 & 27.02 & 0.02 & 0.06 \\ C17:0 & 1.22 & 0.93 & 0.16 & 0.05 \\ C18:0 & 13.50 & 12.17 & 0.06 & 0.05 \\ C20:0 & 0.56 & 0.30 & 0.38 & 0.09 \\ C21:0 & 0.07 & 0.05 & 0.19 & 0.06 \\ C22:0 & 0.04 & 0.09 & 0.16 & 0.05 \\ C23:0 & 0.08 & 0.09 & 0.09 & 0.05 \\ C24:0 & 0.02 & 0.01 & 0.05 & 0.20 \\ SFA & 70.17 & 65.92 & 0.04 & 0.05 \\ C14:1 & 0.91 & 0.95 & 0.06 & 0.50 \\ C15:1 & 0.12 & 0.11 & 0.17 & 0.66 \\ C16:1 & 1.79 & 1.93 & 0.05 & 0.05 \\ C16:1 trans * & 0.01 & 0.01 & 0.000 & 1.00 \\ C16:1 n-5 & 0.01 & 0.01 & 0.01 & 1.00 \\ C17:1 & 0.27 & 0.30 & 0.11 & 0.27 \\ C18:1 cis9 & 15.91 & 18.26 & 0.08 & 0.05 \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Chemical composition, total polyphenols, and fatty acid profile of milk from cows of CTR group (without ECO) and cows of ECO group (with the integration of 7% of ECO in the concentrate). \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multicolumn{5}{c}{**Caciocavallo Cheese**} \\ \hline  & \multicolumn{2}{c}{**Groups**} & \multicolumn{2}{c}{**SEM 1**} & \multicolumn{1}{c}{\(p\)-Value**} \\ \hline
**Item** & **CTR** & **ECO** & & \\ \hline PH & - & - & - & - \\ SH\({}^{\circ}\) & - & - & - & - \\ Moisture (\%) & 37.74 & 39.96 & 0.01 & 0.04 \\ Total proteins (\%) & 30.24 & 31.57 & 0.02 & 0.27 \\ Casein (\%) & - & - & - & - \\ Total lipids (\%) & 27.49 & 25.03 & 0.02 & 0.05 \\ Lactose (\%) & - & - & - & - \\ Total polyphenols (mg/kg) & 110.91 & 232.85 & 0.18 & 0.03 \\ \hline Fatty acids (g/100 g FA) & & & & \\ C4:0 & 2.73 & 2.65 & 0.07 & 0.27 \\ C6:0 & 2.37 & 2.58 & 0.02 & 0.05 \\ C8:0 & 1.80 & 1.74 & 0.02 & 0.27 \\ C10:0 & 3.58 & 3.65 & 0.01 & 0.51 \\ C11:0 & 0.03 & 0.06 & 0.13 & 0.04 \\ C12:0 & 3.70 & 3.58 & 0.01 & 0.05 \\ C13:0 & 0.09 & 0.11 & 0.05 & 0.04 \\ C14:0 & 11.11 & 10.37 & 0.02 & 0.05 \\ C15:0 iso * & 0.25 & 0.23 & 0.03 & 0.10 \\ C15:0 anteiso * & 0.01 & 0.01 & 0.000 & 1.00 \\ \hline \hline \end{tabular}
\end{table}