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Anedda R, Pardu A, Korb JP, Curti E. Effect of the manufacturing process on Fiore Sardo PDO cheese microstructure by multi-frequency NMR relaxometry. Food Res Int 2021; 140:110079. [PMID: 33648298 DOI: 10.1016/j.foodres.2020.110079] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 12/16/2020] [Accepted: 12/23/2020] [Indexed: 10/22/2022]
Abstract
The quality of Fiore Sardo cheese, a traditional Italian dairy product, was analyzed by means of Multi-frequency Nuclear Magnetic (NMR) relaxometry. Specifically, ten cheese wheels were purchased from different production chains, either industrial (N = 5) or artisanal (N = 5) samples. The former came from large scale productions and the latter were produced by shepherds in small quantities and in very small dairy factories. A preliminary interlaboratory proficiency testing of Time Domain - NMR (TD-NMR, 20 MHz) relaxometry by five laboratories, consistently showed that product quality is significantly different in terms of molecular mobility according to their production chain (i.e. industrial or artisanal). More detailed information about cheese microstructure was obtained by Multi-frequency Fast Field Cycling NMR (FFC-NMR) at lower magnetic fields (0.01-10 MHz). According to the interpretative model adopted to describe FFC-NMR data, industrially processed cheeses showed a higher para-casein hydration, higher protein protons to water protons ratio and a higher disorder (lower fractal dimension df) than artisanal products. It is suggested that differences between artisanal and industrial cheeses generate from the processing steps preceding cheese maturation, and are clearly reflected in the visual appearance of cheeses. This study shows that NMR relaxometry techniques can successfully discriminate Fiore Sardo cheese from different production chains, and paves the way for their implementation in quality control practices of dairy products.
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Affiliation(s)
- R Anedda
- 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
| | - J-P Korb
- Sorbonne Université, CNRS, Laboratoire PHysico-chimie des Electrolytes et Nanosystèmes InterfaciauX, PHENIX, F-75005 Paris, France
| | - E Curti
- 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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Caboni P, Maxia D, Scano P, Addis M, Dedola A, Pes M, Murgia A, Casula M, Profumo A, Pirisi A. A gas chromatography-mass spectrometry untargeted metabolomics approach to discriminate Fiore Sardo cheese produced from raw or thermized ovine milk. J Dairy Sci 2019; 102:5005-5018. [PMID: 31005329 DOI: 10.3168/jds.2018-15885] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2018] [Accepted: 02/25/2019] [Indexed: 02/03/2023]
Abstract
Thermization is a sub-pasteurization heat treatment of cheese milk (at 57-68°C for 15-30 s) aimed to reduce the number of undesirable microbial contaminants with reduced heat damage to the indigenous milk enzymes. In this work, the effects of milk thermization on the compositional parameters, proteolysis indices, free fatty acid levels, and low molecular weight metabolite profiles of ovine cheese were studied. Cheese samples at different ripening stages and produced in 2 different periods of the year were analyzed. While the effects of milk thermization on cheese macro-compositional parameters and free fatty acid levels were not evident due to the predominant effects of milk seasonality and cheese ripening stage, the gas chromatography-mass spectrometry based metabolomics approach of ovine cheese produced from raw and thermized milk highlighted strong differences at the metabolite level. Discriminant analysis applied to gas chromatography-mass spectrometry data provided an excellent classification model where cheese samples were correctly classified as produced from raw or thermized milk. The metabolites that mostly changed due to the thermization process belonged to the classes of free amino acids and saccharides. Gas chromatography-mass spectrometry-based metabolomics has proven to be a valid tool to study the effect of mild heat treatments on the polar metabolite profile in ovine cheese.
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Affiliation(s)
- P Caboni
- Department of Life and Environmental Sciences, University of Cagliari, via Ospedale 72, 09124 Cagliari, Italy.
| | - D Maxia
- Department of Life and Environmental Sciences, University of Cagliari, via Ospedale 72, 09124 Cagliari, Italy; Department of Chemistry, University of Pavia, viale Taramelli 12, 27100 Pavia, Italy
| | - P Scano
- Department of Chemical and Geological Sciences, University of Cagliari, SS 554 km 4.5, 09042 Monserrato, Cagliari, Italy; Institute for Macromolecular Studies (CNR-ISMAC), Via Corti 12, 20133 Milano, Italy
| | - M Addis
- Agris Sardegna, Servizio Ricerca Prodotti di Origine Animale, Loc. Bonassai, 07040 Olmedo, Italy
| | - A Dedola
- Agris Sardegna, Servizio Ricerca Prodotti di Origine Animale, Loc. Bonassai, 07040 Olmedo, Italy
| | - M Pes
- Agris Sardegna, Servizio Ricerca Prodotti di Origine Animale, Loc. Bonassai, 07040 Olmedo, Italy
| | - A Murgia
- Department of Biochemistry and Cambridge Systems Biology Centre, University of Cambridge, 80 Tennis Court Road, Cambridge, CB2 1GA, United Kingdom
| | - M Casula
- Department of Life and Environmental Sciences, University of Cagliari, via Ospedale 72, 09124 Cagliari, Italy
| | - A Profumo
- Department of Chemistry, University of Pavia, viale Taramelli 12, 27100 Pavia, Italy
| | - A Pirisi
- Agris Sardegna, Servizio Ricerca Prodotti di Origine Animale, Loc. Bonassai, 07040 Olmedo, Italy
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