Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses

The implementation of quality assurance schemes for the assessment of PDO food authenticity is an issue involving manufacturers, traders, retailers and consumers. In this respect, reliable analytical methods are needed to integrate paper-trailing information. The feasibility of distinguishing the Italian Fontina PDO cheese from the generic Fontal cheese was preliminarily evaluated on a set of commercial samples by measuring selected parameters (pH, alkaline phosphatase activity, content of copper, volatiles, extent of proteolysis) related to the different manufacturing processes. The relative profile of free amino acids proved to be a promising tool. A new set of 41 samples of Fontina PDO cheese was collected at representative dairies within the recognized production area and analyzed for free amino acids. A chemometric model of Fontina PDO cheese was built based on the mean content and standard deviation of 15 free amino acids. On this basis, all of the PDO samples were correctly identified, whereas all of the Fontal cheeses were recognized as different cheeses.

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Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation

Journal of Dairy Research ◽

10.1017/s0022029905001019 ◽

2005 ◽

Vol 72 (3) ◽

pp. 287-295 ◽

Cited By ~ 18

Author(s):

Pilar Gaya ◽

Carmen Sánchez ◽

Manuel Nuñez ◽

Estrella Fernández-García

Keyword(s):

Amino Acids ◽

Free Amino Acids ◽

Free Amino ◽

Raw Milk ◽

Pasteurized Milk ◽

Hydrophobic Peptides ◽

Manchego Cheese ◽

Hydrophilic Peptide ◽

Raw Milk Cheese ◽

Made In

Changes in nitrogen compounds during ripening of 40 batches of Manchego cheese made from raw milk (24 batches) or pasteurized milk (16 batches) at five different dairies throughout the year were investigated. After ripening for six months, degradation of p-κ- and β-caseins was more intense in raw milk cheese and degradation of αs2-casein in pasteurized milk cheese. Milk pasteurization had no significant effect on breakdown of αs1-casein. Hydrophobic peptide content did not differ between raw and pasteurized milk cheese, whereas hydrophilic peptide content was higher in raw milk cheese. There were no significant differences between seasons for residual caseins, but hydrophobic peptides were at a higher level in cheese made in autumn and winter and hydrophilic peptides in cheese made in winter and spring. Raw milk cheese had a higher content of total free amino acids and of most individual free amino acids than pasteurized milk cheese. The relative percentages of the individual free amino acids were significantly different for raw milk and pasteurized milk cheeses. The relative percentages of Lys and Ile increased, while those of Val, Leu and Phe decreased during ripening. There were also seasonal variations within the relative percentages of free amino acids. In raw milk cheeses, Asp and Cys were relatively more abundant in those made in autumn, Glu and Arg in cheeses made in winter, and Lys and Ile in cheeses made in spring and summer. Biogenic amines were detected only in raw milk cheese, with the highest levels of histamine, tryptamine and tyramine in cheeses made in spring, winter and spring, respectively.

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THE ESTIMATION OF FREE AMINO ACIDS USING A MICRODIFFUSION TECHNIQUE

Canadian Journal of Chemistry ◽

10.1139/v52-064 ◽

1952 ◽

Vol 30 (7) ◽

pp. 522-528 ◽

Cited By ~ 3

Author(s):

W. B. McConnell

Keyword(s):

Carbon Dioxide ◽

Amino Acids ◽

Free Amino Acids ◽

Free Amino ◽

The Other ◽

Routine Analysis ◽

Average Deviation ◽

Substantial Saving ◽

Ionic Concentrations ◽

The Mean

The carbon dioxide evolved when α-amino acids were heated for one hour at 85 °C. with ninhydrin was determined in a partially evacuated microdiffusion cell. Distillation of solvent from one chamber to the other was minimized by keeping the ionic concentrations of the reaction mixture and absorbing mixture approximately equal. The method was useful for samples of amino acids which liberated from 0.06 to 0.3 mgm. of carbon dioxide. The average deviation from the mean was somewhat less than 1% for samples liberating 0.2 mgm. of carbon dioxide. Use of the method for routine analysis of enzymatic digests resulted in substantial saving of time and material.

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Achiral–chiral two-dimensional chromatography of free amino acids in milk: A promising tool for detecting different levels of mastitis in cows

Journal of Pharmaceutical and Biomedical Analysis ◽

10.1016/j.jpba.2014.12.041 ◽

2015 ◽

Vol 116 ◽

pp. 40-46 ◽

Cited By ~ 22

Author(s):

Federica Ianni ◽

Roccaldo Sardella ◽

Antonella Lisanti ◽

Antimo Gioiello ◽

Beniamino Terzo Cenci Goga ◽

...

Keyword(s):

Amino Acids ◽

Free Amino Acids ◽

Free Amino ◽

Two Dimensional ◽

Promising Tool ◽

Different Levels

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Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil

The EuroBiotech Journal ◽

10.2478/ebtj-2019-0010 ◽

2019 ◽

Vol 3 (2) ◽

pp. 90-96 ◽

Cited By ~ 1

Author(s):

Mara Georgescu ◽

Ștefania Mariana Raita ◽

Dana Tăpăloagă

Keyword(s):

Amino Acids ◽

Total Nitrogen ◽

Free Amino Acids ◽

Free Amino ◽

Seed Oil ◽

Nigella Sativa ◽

Raw Milk ◽

Water Soluble ◽

Soluble Nitrogen

AbstractVarious antimicrobial solutions have been tested as additives for raw milk traditional cheeses, among whichNigella sativacold pressed seed oil (NSSO) is recognized for its positive effect on the microbial quality of such products. The overall effect on the quality of enriched cheeses during ripening is still under extensive investigation. Three batches of traditional raw milk brined cheese were included in the current experiment: control cheese withoutNigella sativaseed oil (NSSO) and cheese samples enriched with 0.2 and 1% w/w NSSO. Experimental cheese samples were analyzed in duplicates for total nitrogen content (TN), at 0, 14, 28 and 42 days of ripening, while single determinations of total nitrogen (WSN) and free amino acids (FAA) were performed at 14, 28 and 42 ripening days. The TN content revealed similar values for control cheeses and NSSO cheeses, and no significant differences were noticed within the three treatment groups (p >.05) throughout ripening. WSN values followed a significant rising shift in all cheeses during ripening, yet computing data obtained for the three considered treatments, despite an obvious higher WSN content of NSSO enriched cheeses, no statistical significance could be associated to this difference. The FAA composition of the experimental cheeses, varied quantitatively, by increasing with ripening time, but no qualitative variation was noticed during the follow-up period. The FAA composition of the did not vary significantly within treatments.

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Effect of Heat Treatment and Salt Concentration on Free Amino Acids Composition of Sudanese Braided (Muddaffara) Cheese during Storage

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v3i1.9-16.161 ◽

2014 ◽

Vol 3 (1) ◽

pp. 9

Author(s):

Mohamed O. E. Altahir ◽

Elgasim A. Elgasim ◽

Isam A. Mohamed Ahmed

Keyword(s):

Heat Treatment ◽

Amino Acids ◽

Salt Concentration ◽

Free Amino Acids ◽

Free Amino ◽

Raw Milk ◽

Salt Level ◽

Quality Life ◽

Amino Acids Composition ◽

Fresh Cheese

The aim of this study was to assess the effect of heat treatment and salt concentrations (0, 5, and 10%) on the free amino acids (FAA) composition of Sudanese braided cheese (BC) ripened for up to 3 months at 5±2°C. Heat and salt concentration significantly affected the FAA of braided cheese. The free amino acids concentrations of BC ripened in 0%, 5%, and 10% salted whey (SW) were significantly fluctuated. Under ripening conditions tested (salt level + time), braided cheese made from pasteurized milk (BCPM) had consistently lower values of FAA than braided cheese made from raw milk (BCRM). In fresh cheese, the major FAA in BCRM were Glu (36.12 nmol/ml), Leu (26.77nmol/ml) and Lys (14.51 nmol/ml) while the major ones in BCPM were Lys (2.94 nmol/ml) and Ala (2.45 nmol/ml). BCPM stored in 10% SW had shorter quality life compared to that stored in 5% salted whey.

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