Academic Journal
Comparison of chemical composition of organic and conventional Italian cheeses from parallel production
| Τίτλος: | Comparison of chemical composition of organic and conventional Italian cheeses from parallel production |
|---|---|
| Συγγραφείς: | Manuelian, Carmen L., Pozza, M., Franzoi, Marco, Righi, Federico, Schmutz, U., De Marchi, M. |
| Έτος έκδοσης: | 2023 |
| Συλλογή: | Universitat Autònoma de Barcelona: Dipòsit Digital de Documents de la UAB |
| Θεματικοί όροι: | PDO food, Low-input system, Product quality, Quality control, Animals, Minerals/analysis, Fatty Acids/analysis, Italy, Cheese, Milk/chemistry |
| Περιγραφή: | Although there are several studies comparing organic and conventional milk characteristics, very few focused on dairy processed products such as cheese. Thus, this study aimed for a detailed controlled examination of gross composition, minerals, and the fatty acid profile of organic (ORG) and conventional (CON) Italian cheeses from parallel production. Four Italian cheese types were analyzed: Latteria (ORG, n = 9; CON, n = 10); Asiago Protected Designation of Origin (PDO) fresco (ORG, n = 9; CON, n = 9); Caciotta (ORG, n = 8; CON, n = 8); and Mozzarella Traditional Specialty Guaranteed (TSG; ORG, n = 14; CON, n = 14). Cheese samples were collected from September 2020 to August 2021. Gross composition, minerals, and fatty acids were determined using infrared spectroscopy. Within each cheese type, paired ORG and CON samples were compared using a nonparametric Wilcoxon signed-rank test. Latteria showed lower PUFA, n-3, and n-6 content, and greater Fe, K, C10:0, C12:0, and C16:0 content in ORG than in CON. AsiagoPDO fresco showed lower protein and Zn content and greater salt, ash, and Na content in ORG than in CON. Caciotta showed lower ash, n-3, and n-6 content and greater K, C4:0, C8:0, C10:0, C14:0, and C16:0 content in ORG than in CON. Mozzarella TSG showed lower fat and, therefore, fatty acid content, and greater moisture, ash, and Mg content in ORG than in CON. In conclusion, few significant differences in chemical composition were observed between ORG and CON cheeses, regardless of the type considered. Moreover, Asiago PDO fresco showed fewer significant differences between ORG and CON compared with Latteria, Caciotta, and Mozzarella TSG. |
| Τύπος εγγράφου: | article in journal/newspaper |
| Περιγραφή αρχείου: | application/pdf |
| Γλώσσα: | English |
| ISSN: | 15253198 |
| Relation: | European Commission 774340; Journal of dairy science; Vol. 106 Núm. 10 (2023), p. 6646-6654; https://ddd.uab.cat/record/286523; urn:oai:ddd.uab.cat:286523; urn:pure_id:387424147; urn:scopus_id:85158862093; urn:pmid:37164852; urn:articleid:15253198v106n10p6646 |
| Διαθεσιμότητα: | https://ddd.uab.cat/record/286523 |
| Rights: | open access ; Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, i la comunicació pública de l'obra, sempre que no sigui amb finalitats comercials, i sempre que es reconegui l'autoria de l'obra original. No es permet la creació d'obres derivades. ; https://creativecommons.org/licenses/by-nc-nd/4.0/ |
| Αριθμός Καταχώρησης: | edsbas.785B3C37 |
| Βάση Δεδομένων: | BASE |
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