Seasonal Variation in Nutritional and Phytochemical Composition of Mediterranean Pasture and Its Impact on Goat Cheese Quality

This study evaluated the seasonal variation (July vs. September) in the chemical and flavonoid composition of Mediterranean natural pasture used for grazing Cilentana goats and assessed its impact on fresh goat cheese quality. A total of 36 pasture samples and 60 cheese samples were analyzed for proximate composition, fiber fractions, minerals, and flavonoids (HPLC). July pastures showed higher dry matter (95.4%), ash (8.74%), and lower fiber (28.7%), whereas September pastures had higher crude protein (17.7%), fiber (43.7%), and kaempferol (36.4 mg/kg DM). Cheese produced in July had higher fat (46.8% DM), ash (8.36%), NaCl (4.78%), and dry matter, while September cheeses showed slightly lower fat (42.2%), higher moisture, and a more acidic pH (5.90). Seasonal increases in kaempferol, lutein, quercetin, and CMG suggest enhanced antioxidant potential in late‐season forage. These findings highlight the importance of seasonal pasture monitoring to optimize feed quality and dairy product characteristics in extensive Mediterranean goat systems.