2021
DOI: 10.3390/foods10020350
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Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses

Abstract: 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, e… Show more

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Cited by 6 publications
(2 citation statements)
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References 31 publications
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“…Therefore, reliable analytical methods are needed to integrate information. The feasibility of distinguishing a cheese type from the generic cheese must be preliminarily evaluated on a set of commercial samples by measuring selected parameters physical chemicals related to the different manufacturing processes (Pellegrino et al 2021).…”
Section: Introductionmentioning
confidence: 99%
“…Therefore, reliable analytical methods are needed to integrate information. The feasibility of distinguishing a cheese type from the generic cheese must be preliminarily evaluated on a set of commercial samples by measuring selected parameters physical chemicals related to the different manufacturing processes (Pellegrino et al 2021).…”
Section: Introductionmentioning
confidence: 99%
“…The use of CE for the study of milk proteins was developed from some pioneering works in the early 90s [63,64] and currently many laboratories use CE for dairy research [65,66]. As regards the general topic of CE in food analysis, the review papers published biennially by the electrophoresis journal are very useful [67][68][69][70][71][72][73].…”
Section: Introductionmentioning
confidence: 99%