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Maestrello V, Solovyev P, Stroppa A, Bontempo L, Franceschi P. 1H NMR profiling and chemometric analysis for ripening and production characterization of Grana Padano cheese. Food Chem 2024; 456:139986. [PMID: 38852457 DOI: 10.1016/j.foodchem.2024.139986] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 05/23/2024] [Accepted: 06/03/2024] [Indexed: 06/11/2024]
Abstract
Grana Padano (GP) cheese is a renowned PDO Italian cheese whose nutritional characteristics and market price are influenced by the ripening stage. In this work, it was demonstrated that the combined use of untargeted 1H NMR profiling and chemometric analysis can be used as a powerful tool to quantitatively characterize GP ripening and production, focusing on both aqueous and lipid fractions. An initial exploratory analysis revealed substantial variations in the aqueous fraction attributable to aging time, year and season of production. Multivariate analysis was adopted to show these differences, mainly attributable to amino acids. In contrast, the lipid fraction analysis highlighted the impact of production season on fatty acid unsaturation, influenced by feed variations. As regards the production process, this study focuses on the variations induced by bactofugation. In this respect, the aqueous fraction was found to be extensively influenced by this centrifugation step, affecting compounds crucial to organoleptic characteristics.
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Affiliation(s)
- Valentina Maestrello
- Fondazione Edmund Mach (FEM), via E. Mach 1, 38098 San Michele all'Adige, Italy; University of Trento, via Mach 1, 38098 San Michele all'Adige, (TN), Italy.
| | - Pavel Solovyev
- Fondazione Edmund Mach (FEM), via E. Mach 1, 38098 San Michele all'Adige, Italy.
| | - Angelo Stroppa
- Consorzio Tutela Grana Padano, Via XXIV Giugno 8, 25015, San Martino Della Battaglia, Desenzano del Garda, BS, Italy.
| | - Luana Bontempo
- Fondazione Edmund Mach (FEM), via E. Mach 1, 38098 San Michele all'Adige, Italy
| | - Pietro Franceschi
- Fondazione Edmund Mach (FEM), via E. Mach 1, 38098 San Michele all'Adige, Italy
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2
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Priyashantha H, Hansson L, Forsman P, Lundh Å, Hetta M. Computed tomography (CT) scanning to visualize eye formation and internal structure in Grevé cheese. Heliyon 2024; 10:e33408. [PMID: 39040414 PMCID: PMC11260913 DOI: 10.1016/j.heliyon.2024.e33408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2024] [Revised: 06/20/2024] [Accepted: 06/20/2024] [Indexed: 07/24/2024] Open
Abstract
The Grevé cheese, a semi-hard Swedish cheese, is well-known for its characteristic flavor and shape of eye formation. The size and distribution of the eyes play a crucial role for the sensory attributes, aesthetic value and quality of the cheese. This article focuses on investigating the feasibility of using computed tomography (CT) scanning as a non-destructive tool to observe early-stage eye formation in Grevé cheese within an industrial trial. It is crucial to achieve a perfect combination of small and big sized eyes, evenly distributed within the cheese wheel, without having cracks/splits for optimal quality. Such variations could be visualized using CT-scanning of cheeses at a young and mature stage by providing high-resolution, three-dimensional CT-scanning images of the cheese's internal structure, without the need for physical dissection. Further, the distribution of eyes, their shape and number, could be visualized and compared for the same cheese scanned at young and mature stages. Thus, the importance of monitoring eye formation through non-destructive techniques is emphasized to ensure consistent product quality.
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Affiliation(s)
- Hasitha Priyashantha
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Box 7015, SE-750 07, Uppsala, Sweden
| | - Lars Hansson
- Department of Engineering Sciences and Mathematics, Luleå University of Technology, Forskargatan 1, 93187, Skellefteå, Sweden
- Department of Ocean Operations and Civil Engineering, Faculty of Engineering, Norwegian University of Science and Technology, 6025, Ålesund, Norway
| | - Peter Forsman
- Norrmejerier, Mejerivägen 2, SE-906 22, Umeå, Sweden
| | - Åse Lundh
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Box 7015, SE-750 07, Uppsala, Sweden
| | - Mårten Hetta
- Department of Applied Animal Science and Welfare, Swedish University of Agricultural Sciences, SE–901 83, Umeå, Sweden
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3
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Bettera L, Alinovi M, D’Incecco P, Gatti M, Carini E, Pellegrino L, Bancalari E. Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk. Foods 2023; 12:3302. [PMID: 37685233 PMCID: PMC10487068 DOI: 10.3390/foods12173302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 08/28/2023] [Accepted: 08/29/2023] [Indexed: 09/10/2023] Open
Abstract
The present study investigated some physico-chemical and microbiological traits of 20-month ripened hard cheeses produced from low-temperature high-speed centrifuged raw milk that developed a structural defect consisting of eyes or slits in the paste. Cheeses obtained using the same process and that did not develop the defect were used as controls. The colour, texture, moisture, water activity, proton molecular mobility, microstructure, extent of proteolysis, and viable microorganisms have been evaluated in all the cheese samples, and the significant differences between the defective and non-defective cheeses have been critically discussed. At a microstructural level, the defects caused fat coalescence and an unevenly organised protein matrix with small cracks in the proximity of the openings. The different fat organisation was correlated to a different transverse relaxation time of 1H population relaxing at higher times. The textural and colour features were not different from those of the control cheeses and were comparable with those reported in the literature for other long-ripened hard cheeses. On the other hand, the defective cheeses showed a higher moisture level and lower lactobacilli and total mesophilic bacteria concentrations, but the microbial origin of the defect remains an open hypothesis that deserves further investigation.
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Affiliation(s)
- Luca Bettera
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (L.B.); (M.A.); (E.C.); (E.B.)
| | - Marcello Alinovi
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (L.B.); (M.A.); (E.C.); (E.B.)
| | - Paolo D’Incecco
- Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milan, Italy; (P.D.); (L.P.)
| | - Monica Gatti
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (L.B.); (M.A.); (E.C.); (E.B.)
- SITEIA.PARMA Interdepartmental Centre, University of Parma, 43124 Parma, Italy
| | - Eleonora Carini
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (L.B.); (M.A.); (E.C.); (E.B.)
- SITEIA.PARMA Interdepartmental Centre, University of Parma, 43124 Parma, Italy
| | - Luisa Pellegrino
- Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milan, Italy; (P.D.); (L.P.)
| | - Elena Bancalari
- Department of Food and Drug, University of Parma, 43124 Parma, Italy; (L.B.); (M.A.); (E.C.); (E.B.)
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4
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Abstract
Microscopy is often used to assist the development of cheese products, but manufacturers can benefit from a much broader application of these techniques to assess structure formation during processing and structural changes during storage. Microscopy can be used to benchmark processes, optimize process variables, and identify critical control points for process control. Microscopy can also assist the reverse engineering of desired product properties and help troubleshoot production problems to improve cheese quality. This approach can be extended using quantitative analysis, which enables further comparisons between structural features and functional measures used within industry, such as cheese meltability, shreddability, and stretchability, potentially allowing prediction and control of these properties. This review covers advances in the analysis of cheese microstructure, including new techniques, and outlines how these can be applied to understand and improve cheese manufacture.
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Affiliation(s)
- Lydia Ong
- Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria, Australia; .,Dairy Innovation Hub, Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria, Australia
| | - Xu Li
- Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria, Australia;
| | - Adabelle Ong
- Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria, Australia; .,Dairy Innovation Hub, Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria, Australia
| | - Sally L Gras
- Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria, Australia; .,Dairy Innovation Hub, Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria, Australia
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Conte P, Cinquanta L, Lo Meo P, Mazza F, Micalizzi A, Corona O. Fast field cycling NMR relaxometry as a tool to monitor Parmigiano Reggiano cheese ripening. Food Res Int 2021; 139:109845. [DOI: 10.1016/j.foodres.2020.109845] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2020] [Revised: 10/21/2020] [Accepted: 10/22/2020] [Indexed: 11/16/2022]
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Curti E, Pardu A, Del Vigo S, Sanna R, Anedda R. A low-field Nuclear Magnetic Resonance dataset of whole milk during coagulation and syneresis. Data Brief 2019; 26:104520. [PMID: 31667283 PMCID: PMC6811960 DOI: 10.1016/j.dib.2019.104520] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2019] [Revised: 08/28/2019] [Accepted: 09/06/2019] [Indexed: 11/25/2022] Open
Abstract
We report the relaxometric dataset obtained on renneted milk during syneresis by Time-Domain Nuclear Magnetic Resonance spectroscopy (TD-NMR). Data were obtained on cow's milk provided by two different producers in two different lactation seasons (April and October) and on a group of goat's milk samples (one season, November–December, one producer). TD-NMR data refer to spin-spin relaxation times (T2) decay curves and distributions measured at 40 °C at seven time points after rennet addition, up to 70 minutes of syneresis. Curd was cut 30 min after rennet addition without removing the NMR tube from the TD-NMR instrument. The dataset here reported is related to the research article entitled “Non invasive monitoring of curd syneresis upon renneting of raw and heat-treated cow's and goat's milk” [E. Curti, A. Pardu, S. Del Vigo, R. Sanna, R. Anedda, Non-invasive monitoring of curd syneresis upon renneting of raw and heat-treated cow's and goat's milk, Int. Dairy J. 90 (2019) 95–97].
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Affiliation(s)
- E Curti
- Porto Conte Ricerche s.r.l., S.P. 55 Porto Conte-Capo Caccia, Km 8.400 Loc, Tramariglio, Alghero (SS), Italy
| | - A Pardu
- Porto Conte Ricerche s.r.l., S.P. 55 Porto Conte-Capo Caccia, Km 8.400 Loc, Tramariglio, Alghero (SS), Italy
| | - S Del Vigo
- Porto Conte Ricerche s.r.l., S.P. 55 Porto Conte-Capo Caccia, Km 8.400 Loc, Tramariglio, Alghero (SS), Italy
| | - R Sanna
- Porto Conte Ricerche s.r.l., S.P. 55 Porto Conte-Capo Caccia, Km 8.400 Loc, Tramariglio, Alghero (SS), Italy
| | - R Anedda
- Porto Conte Ricerche s.r.l., S.P. 55 Porto Conte-Capo Caccia, Km 8.400 Loc, Tramariglio, Alghero (SS), Italy
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Rocchetti G, Lucini L, Gallo A, Masoero F, Trevisan M, Giuberti G. Untargeted metabolomics reveals differences in chemical fingerprints between PDO and non-PDO Grana Padano cheeses. Food Res Int 2018; 113:407-413. [DOI: 10.1016/j.foodres.2018.07.029] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Revised: 07/19/2018] [Accepted: 07/23/2018] [Indexed: 12/14/2022]
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Schuetz P, Guggisberg D, Fröhlich-Wyder MT, Wechsler D. Software comparison for the analysis of cheese eyes in X-ray computed tomography. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.08.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Correia P, Vítor A, Tenreiro M, Correia AC, Madanelo J, Guiné R. Effect of different thistle flower ecotypes as milk-clotting in Serra da Estrela cheese. ACTA ACUST UNITED AC 2016. [DOI: 10.1108/nfs-12-2015-0157] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
Thistle flower (Cynara cardunculus) aqueous extracts, as rich source of milk-clotting peptidases, have been widely used for cheeses marketed under the Registry of the Protected Designation of Origin, as it is the case of Serra da Estrela cheese, manufactured from raw ewes’ milk and without addition of any commercial starter culture. This paper aims at studying the influence of six different ecotypes of thistle flowers in cheese properties during the ripening and of final products.
Design/methodology/approach
Cheeses were produced with different thistle flower extracts and then the clotting time, weight and colour of cheeses, as well as texture properties and sensorial characteristics, were evaluated.
Findings
The clotting time varied from 47 to 66 min, and the weight loss along ripening varied between 32 and 40 per cent. There was some influence of thistle flower ecotype on the colour during ripening and in the final product. The results of texture analysis revealed significant differences between the thistle ecotypes: crust firmness varying from 2.4 to 5.6 N; inner firmness from 0.82 to 1.82 N; stickiness from −0.5 to −1.60 N; adhesiveness from −3.0 to −11.3 N.s; and Ecotype C was particularly distinguishable. Sensorial evaluation revealed differences among the cheeses, with Ecotype C receiving the highest score for global appreciation.
Originality/value
The usage of different extracts of thistle flower to produce Serra da Estrela cheese with different properties is a novelty, and it allows the possibility of manipulating this parameter in the future so as to produce cheeses with specific characteristics, addressed to different consumer targets.
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