**5. Conclusions**

The experimented feeding strategy showed able to modify the nutritional properties of ewes' milk and its derived Pecorino cheese. The main finding concerns the increase in concentration of vaccenic acid, rumenic acid and total PUFA both in milk and cheese, as evidence of a presumable improvement in the health functionality of the products. In addition to this, a clear improvement of the oxidative stability was also shown in the 90-days aged cheese, an aspect that deserves interesting implications for the preservation of the cheese quality during ripening. The volatile profile of ewes' milk cheese was also positively a ffected by the dietary Zn intake. Of particular interest, with a view to improving the cheese aroma, is the increase in concentration in hexanal and 3-methylbutanol at the end of ripening. However, it would be necessary to plan a specific investigation aimed at assessing the approval rate of these new products by consumers.

**Author Contributions:** Conceptualization, G.M.; Methodology, C.M., and L.G.; Validation, A.I., and L.G.; Formal analysis, A.I. and C.M.; Investigation, G.M., A.I. and C.M.; Resources, G.M. and F.P.; Data curation, A.I., L.G. and C.M.; Writing—original draft preparation, A.I.; Writing—review and editing, G.M., C.M. and F.P.; Supervision, G.M.; Project administration, G.M.; Funding acquisition, G.M.

**Funding:** This research is part of the project "Caratterizzazione e miglioramento degli indici salutistici e sicurezza alimentare delle produzioni ovine tipiche abruzzesi a marchio di origine" supported by a gran<sup>t</sup> from Rural Development Plan 2007–2013–MISURA 1.2.4, Regione Abruzzo (Italy).

**Conflicts of Interest:** The authors declare no conflicts of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.
