Isotopic and elemental profiles of Mediterranean buffalo milk and cheese and authentication of Mozzarella di Bufala Campana PDO: An initial exploratory study

Bontempo, Luana; Barbero, Alice; Bertoldi, D.; Camin, Federica; Larcher, R.; Perini, Matteo; Sepulcri, Angela; Zicarelli, L.; Piasentier, Edi

doi:10.1016/j.foodchem.2019.01.160

Cited by 39 publications

(25 citation statements)

References 20 publications

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“…Mozzarella di Bufala Campana (MBC) PDO cheese is produced from whole buffalo milk in certain regions of southern Italy. Bontempo et al [35] found significant differences between milk and cheese, mainly related to curd formation and brining. Furthermore, the season and production district within the PDO reference area significantly influenced the elemental and isotopic composition of dairy products, interacting with processing variability.…”

Section: Published Research For Geographical Origin Authentication Frmentioning

confidence: 99%

“…In the category of 'oils': olive oil [22][23][24]. Other categories of 'seafood': scallops [25], eel [26], sea bass [27], clams [28], 'honey': thyme honeys [29], pine, and thyme honeys [30], commercial honey [31], [32] 'meat': [33], lamb (South Africa) [34], 'milk and dairy products': milk and cheese from buffalo [35], sheep milk [36] and others [37]. More specific, in the category of 'plant-crops and herbs', which is the category with the largest number of publications, there were articles with various analytical techniques for geographical origin authentication.…”

Section: Published Research For Geographical Origin Authentication Frmentioning

confidence: 99%

“…x FOR PEER REVIEW 12 of Score plots of canonical discriminant analysis of the isotopic and elemental composition of milk and Mozzarella di Bufala Campana PDO from Caserta, Salerno, Latina and Foggia, for milk (a) and mozzarella (b) (Source:[35]). …”

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confidence: 99%

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Geographical Origin Authentication of Agri-Food Products: A Review

Katerinopoulou

Kontogeorgos

Salmas

et al. 2020

Foods

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This study is a systematic literature review of geographical origin authentication by elemental analytical techniques. Authentication and certification of geographic origin of agri-food products is a useful tool toward the protection of the quality for products. The aim of this work was to map the current state of research in the area of agricultural products and food, identifying emerging fields to the geographical origin of products. The article is divided in three parts. The first part of the article deals with the analytical techniques applied in the food authentication. Special mention is made to elemental analysis and multiple isotope ratio. The second section focuses on statistically published data concerning published research for geographical origin authentication for the period 2015–2019. Specific results are presented inter alia: number of articles according to the type of product, articles according to the type of the analytical techniques, and others. The third part contains characteristic results from articles that were published in the period 2015–2019, on certification of geographical origin on specific agricultural products.

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Section: Published Research For Geographical Origin Authentication Frmentioning

confidence: 99%

Section: Published Research For Geographical Origin Authentication Frmentioning

confidence: 99%

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Geographical Origin Authentication of Agri-Food Products: A Review

Katerinopoulou

Kontogeorgos

Salmas

et al. 2020

Foods

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“…Factors such as (i) the decrease in buffalo milk production due to the reproductive seasonality of the species (Phogat et al, 2016); (ii) the scarcity of buffalo mozzarella on the market (Locci et al, 2008;Penchev et al, 2016) and (iii) a consequent price increase have motivated fraud through addition of milk from different species to buffalo milk for mozzarella production (Czerwenka et al, 2010;Gunning et al, 2019). PDO mozzarella fraud in Italy is most often perpetrated by including buffalo milk from outside the PDO production zone, followed by adding cow's milk to mozzarella production (Bontempo et al, 2019), and brings dramatic consequences to allergic people.…”

Section: Introductionmentioning

confidence: 99%

Fraud with the addition of cow's milk alters the lipid fraction of buffalo mozzarella

et al. 2020

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The shortage of milk at certain times of the year leads to adulteration of buffalo mozzarella, and these frauds alter the composition of milk and buffalo derivatives. This study describes the dynamics of the adulteration on the nutritional quality of mozzarella. Mozzarella was produced from buffalo milk incorporated with cow milk at 0, 10, 20, 30, 40 and 50% (v/v). The chemical composition, fatty acids profile and cholesterol content of the cheeses were evaluated. The results showed that the fat and protein contents of buffalo cheeses decreased with the addition of cow milk. Furthermore, C4:0, C16:0, C22:0 and C16:1 fatty acids decreased while C8:0 and C10:0 acids fatty acids increased. The most dramatic observation was the elevation of the cholesterol content when cow milk was added. The altered content of short-chain saturated fatty acids and cholesterol content, due to the addition of cow milk to buffalo milk for mozzarella production, modified the nutritional indices. The addition of cow milk to buffalo milk for mozzarella production altered the content of short-chain SFA and the cholesterol content, thereby modifying the nutritional indices.

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“…It comes in a wide range of flavours, textures, and is primarily made from cow milk. Other milk types that have been used include those from buffalo (Bontempo et al, 2019;Da Silva et al, 2019), goats (Darnay et al, 2019;Leclercq-Perlat et al, 2019) and sheep ( Cipolat-Gotet et al, 2016;Derar and El Zubeir, 2014;Nguyen et al, 2019;Renes et al, 2019;). However, due to the high fat content of foods of animal origin and the consumers' awareness of the relationship between diet and health, there is a growing demand for vegetable milk such as soymilk with lower fat content.…”

Section: Introductionmentioning

confidence: 99%

Chemical composition and sensory properties of soy-tiger nut cheese

et al. 2019

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Soy-cheese was produced from blends of soymilk and tiger nut milk at varying proportions of 100:0, 95:5, 90:10, 85:5, 80:20 and 75:25 respectively. The proximate, mineral and sensory properties of the cheese samples were evaluated. Cheese yield and protein content significantly reduced with increase in tiger nut milk addition. The protein content of the soy-tiger nut cheese blends decreased from 19.04% to 13.25%, while fat contents increased from 7% to 9.14%. Calcium (126.42-189.80 mg/kg) and potassium (145.27-194.33 mg/kg) are the major minerals in the cheese samples, while the iron content was substantially low (11.03-14.67 mg/kg). Phytate and trypsin inhibitor contents of the cheese samples significantly reduced with increasing levels of tiger-nut, suggesting improvement in digestibility. Cheese produced from 95% soy milk and 5% tiger-nut milk had the highest rating in all sensory parameters. This study demonstrated the possibility of utilizing blends of soymilk and tiger-nut milk in cheese production with comparable nutritional and sensory quality to the common 100% soy cheese. Furthermore, producing soy-cheese from soymilk and tiger nut milk blend may be a promising means of value addition to further promote utilisation of tiger-nut milk beyond traditional usage.

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Isotopic and elemental profiles of Mediterranean buffalo milk and cheese and authentication of Mozzarella di Bufala Campana PDO: An initial exploratory study

Cited by 39 publications

References 20 publications

Geographical Origin Authentication of Agri-Food Products: A Review

Geographical Origin Authentication of Agri-Food Products: A Review

Fraud with the addition of cow's milk alters the lipid fraction of buffalo mozzarella

Chemical composition and sensory properties of soy-tiger nut cheese

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