Fatty acid profile and physicochemical properties of Greek protected designation of origin cheeses, implications for authentication

Danezis, Georgios P.; Tsiplakou, Eleni; Pappa, Eleni C.; Pappas, Athanasıos C.; Mavrommatis, Alexandros; Sotirakoglou, Κyriaki; Georgiou, Constantınos A.; Zervas, G.

doi:10.1007/s00217-020-03527-7

Cited by 22 publications

(43 citation statements)

References 54 publications

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“…This could be due to an increase in dry matter when the cheese is placed in the brine, which occurs in parallel with a decrease in moisture content that may contribute to an increase in the fat content. The results were similar with others reported for similar-type Greek cheeses [ 36 ]. Comparison of the two types of cheeses indicated higher FDM values for pasteurized cheese statistically different ( p <0.05) from the raw cheese.…”

Section: Resultssupporting

confidence: 93%

“…The GC analysis showed that most of the fatty acids were saturated (SFAs), with an average value of ~69% for both types of cheese, which is in agreement with findings of other studies [ 36 , 58 ]. The amount of poly-unsaturated fatty acids (PUFAs) had a slight increase, with no significant differences during ripening.…”

Section: Resultssupporting

confidence: 91%

“…The profile of salt-in-moisture concentration versus ripening time can be explained by both the diffusion of dry salt from the surface into the center of the cheese, where it gives rise to an increased salt content and by the water evaporation from the surface of the cheese, which accounts for the decreased moisture content. The NaCl content was 1.8% for both cheese types, which agrees with the findings of another study for hard cheeses [36].…”

Section: Physicochemical Characteristics Of Cheesesupporting

confidence: 91%

“…From Table 6, it can be evidenced that the atherogenic index is similar (not statistically different) in milk and final products, i.e., raw and pasteurized cheese. The GC analysis showed that most of the fatty acids were saturated (SFAs), with an average value of ~69% for both types of cheese, which is in agreement with findings of other studies [36,58]. The amount of poly-unsaturated fatty acids (PUFAs) had a slight increase, with no significant differences during ripening.…”

Section: Fatty Acids Profilesupporting

confidence: 90%

“…Particularly C16:0 dominated in Apuseni cheese (a hard cheese from cow’s milk), which also decreased during ripening [ 48 ]. It was also found in other cheeses made from cow’s milk, such as Parmigiano Reggiano cheese [ 49 ], Blue cheese, Swiss cheese, Roquefort [ 50 ] and also in many Greek varieties, such as Kasseri, Graviera [ 36 ] and Feta [ 51 , 52 ]. The second most abundant FA was oleic acid (18:1 n9), with an average content of ~22% in both types of cheese that were found to be stable during the ripening.…”

Section: Resultsmentioning

confidence: 90%

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Physicochemical Characteristics, Fatty Acids Profile and Lipid Oxidation during Ripening of Graviera Cheese Produced with Raw and Pasteurized Milk

Ioannidou¹,

Maggira²,

Samouris³

2022

Foods

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The production of cheese can be made from either pasteurized or non-pasteurized milk, depending on the country or dietary habits. In this work, the effect of pasteurization of milk on the progress of the physicochemical properties, fatty acids profile and lipid oxidation of cheese throughout a maturation period of 90 days is presented. This research was carried out on two types of Graviera cheese produced in Greece, one made from raw milk and the other from pasteurized milk. The proximal composition of each sample was evaluated, the fatty acids profile was analyzed by Gas Chromatography, whereas lipid oxidation was determined on the basis of the formation of malondialdehyde (MDA). Significant differences (p < 0.05) in the values of pH, fat and density between raw and pasteurized milk were observed. The physicochemical parameters during the ripening of the cheeses showed significant differences according to the type and the stage of maturation. Specifically, the two types of cheese differed significantly (p < 0.05) in terms of pH, protein, fat in dry matter (FDM), and water-soluble nitrogen/total nitrogen (WSN/TN). Although the fatty acids profile was similar for the two types of cheese, differences were observed during the ripening stages as well as between the milk and the final product. The lipid oxidation levels increased during maturation, whereas they seemed to be lower in the pasteurized cheeses. Therefore, it can be concluded that the use of raw or pasteurized milk affects the physicochemical characteristics, fatty acids profile and lipid oxidation of Graviera cheese during ripening.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 91%

Section: Physicochemical Characteristics Of Cheesesupporting

confidence: 91%

Section: Fatty Acids Profilesupporting

confidence: 90%

Section: Resultsmentioning

confidence: 90%

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Physicochemical Characteristics, Fatty Acids Profile and Lipid Oxidation during Ripening of Graviera Cheese Produced with Raw and Pasteurized Milk

Ioannidou¹,

Maggira²,

Samouris³

2022

Foods

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Milk and Dairy Products

Temiz¹,

Bozkurt

2023

Emerging Food Authentication Methodologies Using GC/MS

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Comparative Analysis of Chemical, Microbiological, Sensory and Volatile Compound Profiles in Manouri PDO and Artisanal Manouri Cheeses: A Preliminary Study

Bintsis,

Mantzouridou,

Lalou

et al. 2024

Food Bioprocess Technol

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Manouri, a protected designation of origin (PDO) cheese, is one of the most popular whey cheeses produced in Greece. The objective of the current study was to investigate if there are differences between artisanal and industrial Manouri cheeses regarding microbiological quality, volatile organic compounds (VOCs) profile and other quality parameters (colour, texture), sensory attributes and spectral characteristics detected by Fourier transform infrared spectroscopy (FT-IR) that may discriminate the samples. Differences were detected in the population of the dominant microbial groups, especially for lactic acid bacteria (LAB), Enterobacteriaceae and yeast counts. No discrimination was attained from the physicochemical analyses, except for the pH values. A total of 50 VOCs were identified, including ketones, lactones, free fatty acids, aldehydes, esters, alcohols and hydrocarbons. Sensory evaluation was carried out using a quantitative descriptive analysis (QDA) panel and a consumer panel. Consumers showed a preference for the artisanal Manouri, and the QDA panel revealed significant differences in 11 out of the 17 sensory attributes. Colour and texture analyses were also performed and showed specific differences in yellowness, as well as in fracturability and hardness. FT-IR spectral analysis demonstrated potential discrimination related to the phospholipid content and profile of artisanal and industrial Manouri.

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Fatty acid profile and physicochemical properties of Greek protected designation of origin cheeses, implications for authentication

Cited by 22 publications

References 54 publications

Physicochemical Characteristics, Fatty Acids Profile and Lipid Oxidation during Ripening of Graviera Cheese Produced with Raw and Pasteurized Milk

Physicochemical Characteristics, Fatty Acids Profile and Lipid Oxidation during Ripening of Graviera Cheese Produced with Raw and Pasteurized Milk

Milk and Dairy Products

Comparative Analysis of Chemical, Microbiological, Sensory and Volatile Compound Profiles in Manouri PDO and Artisanal Manouri Cheeses: A Preliminary Study

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