Chapter 19 - Cheeses

In this chapter, an overview of the main PDO cheeses is provided, underlining the typical technological and geographical characteristics guaranteed by the PDO designation. A section covering all cheese PDOs provides a complete list of the different varieties covered by PDOs. This chapter shows how the protection of the PDO designation is supported by the current analytical methodologies. Examples of common imitations for several cheeses are presented, showing the methods that are actually in use to assess the different cheeses and demonstrate the compliance with the PDO designation. In this chapter, the open problems usually encountered in the protection of PDO and not sufficiently covered by the actual methodologies are also briefly discussed. An overview of the new and advanced analytical methodologies that could be applied for solving these problems is presented, discussing the potentialities and limits of the analytical methods. Tables summarizing the available literature on cheese PDO authentication through analytical and chemometric procedures are provided.

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[11]  Giulio Cozzi,et al.  Identification of the production chain of Asiago d'Allevo cheese by nuclear magnetic resonance spectroscopy and principal component analysis. , 2008, Journal of agricultural and food chemistry.

[12]  F. Camin,et al.  Correlation between multielement stable isotope ratio and geographical origin in Peretta cows' milk cheese. , 2006, Journal of dairy science.

[13]  R. Wehrens,et al.  H, C, N and S stable isotopes and mineral profiles to objectively guarantee the authenticity of grated hard cheeses. , 2012, Analytica chimica acta.

[14]  S. Simal,et al.  Evolution of free amino acid content during ripening of Mahon cheese , 1997 .

[15]  I. Ferreira,et al.  Detection and quantification of bovine, ovine and caprine milk percentages in protected denomination of origin cheeses by reversed-phase high-performance liquid chromatography of beta-lactoglobulins. , 2003, Journal of chromatography. A.

[16]  Alessandro Buccolieri,et al.  Characterisation of the geographical origin of buffalo milk and mozzarella cheese by means of analytical and spectroscopic determinations , 2005 .

[17]  Antonio Sacco,et al.  Discrimination between Southern Italy and foreign milk samples using spectroscopic and analytical data , 2009 .

[18]  G. Enne,et al.  Investigating the relationship between raw milk bacterial composition, as described by intergenic transcribed spacer–PCR fingerprinting, and pasture altitude , 2009, Journal of applied microbiology.

[19]  T. Ritvanen,et al.  Sensory evaluation, chemical composition and consumer acceptance of full fat and reduced fat cheeses in the Finnish market , 2005 .

[20]  R. Aleandri,et al.  Genetic traceability of the geographical origin of typical Italian water buffalo Mozzarella cheese: a preliminary approach , 2007, Journal of applied microbiology.

[21]  R. Consonni,et al.  Ripening and geographical characterization of Parmigiano Reggiano cheese by 1H NMR spectroscopy. , 2008, Talanta.

[22]  Patrick F. Fox,et al.  Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes’ milk cheeses , 2003 .

[23]  D. Dupont,et al.  Influence of the nature of alpine pastures on plasmin activity, fatty acid and volatile compound composition of milk , 2001 .

[24]  F. Camin,et al.  Characterization of the geographical origin of Pecorino Sardo cheese by casein stable isotope ((13)c/(12)c and (15)n/(14)n) ratios and free amino acid ratios. , 2001, Journal of agricultural and food chemistry.

[25]  F. Örsi,et al.  Application of multivariate methods to identify the indices of secondary proteolysis for Trappist cheese maturity and quality , 2002 .

[26]  J. Bosset,et al.  Composition of fatty acids in cow's milk fat produced in the lowlands, mountains and highlands of switzerland using high-resolution gas chromatography , 2002 .

[27]  Josse De Baerdemaeker,et al.  Feasibility study of discriminating the manufacturing process and sampling zone in ripened soft cheeses using attenuated total reflectance MIR and fiber optic diffuse reflectance VIS-NIR spectroscopy , 2006 .

[28]  Jean-Baptiste Coulon,et al.  Characterization of milk by analysis of its terpene fractions , 2003 .

[29]  Georg Haberhauer,et al.  Stable isotope ratios, major, trace and radioactive elements in emmental cheeses of different origins , 2003 .

[30]  Daniel Picque,et al.  The potential of combined infrared and fluorescence spectroscopies as a method of determination of the geographic origin of Emmental cheeses , 2005 .

[31]  M. Devaux,et al.  Delineation of the texture of Salers cheese by sensory analysis and physical methods , 2001 .

[32]  S. Caldarelli,et al.  High-resolution MAS NMR and chemometrics: characterization of the ripening of Parmigiano Reggiano cheese. , 2005, Journal of agricultural and food chemistry.

[33]  B. Bocca,et al.  Amino acid profile in the ripening of Grana Padano cheese: a NMR study , 2000 .

[34]  S. Caldarelli,et al.  Toward the determination of the geographical origin of Emmental(er) cheese via high resolution MAS NMR: a preliminary investigation. , 2006, Journal of agricultural and food chemistry.

[35]  H. Ireland,et al.  Use of sandwich IgG ELISA for the detection and quantification of adulteration of milk and soft cheese , 2006 .

[36]  H. Ireland,et al.  Measurement of bovine IgG by indirect competitive ELISA as a means of detecting milk adulteration. , 2004, Journal of dairy science.

[37]  Pierantonio Facco,et al.  Near-infrared spectroscopy to assist authentication and labeling of Asiago d’allevo cheese , 2012 .

[38]  J. Berdagué,et al.  Terpene profiles in Cantal and Saint-Nectaire-type cheese made from raw or pasteurised milk† , 2005 .

[39]  J. Berdagué,et al.  Transfer of monoterpenes and sesquiterpenes from forages into milk fat , 2000 .

[40]  Josse De Baerdemaeker,et al.  A review of the analytical methods coupled with chemometric tools for the determination of the quality and identity of dairy products , 2007 .

[41]  H. Schlichtherle-Cerny,et al.  Geographic origin of European Emmental. Use of discriminant analysis and artificial neural network for classification purposes , 2005 .

[42]  Georg Haberhauer,et al.  Application of multielement stable isotope ratio analysis to the characterization of French, italian, and spanish cheeses. , 2004, Journal of agricultural and food chemistry.