Volatile compounds and sensory properties of Montasio cheese made from the milk of Simmental cows grazing on alpine pastures

Abstract

The aim of this study was to analyze the volatile compounds, physicochemical characteristics, and sensory properties of Montasio, a semicooked pressed cheese, produced from the milk of the dual-purpose Italian Simmental cows grazing on alpine pastures. A total of 72 cows grazing on 2 pastures, which differed in botanical composition (nutrient-rich pasture vs. nutrient-poor pasture), received 2 different levels of supplementation (3.0 vs 1.5 kg/head per day). The experimental cheeses were produced from whole, raw milk and ripened for 60 d. Sixty-one volatile compounds, including alcohols (11), aldehydes (6), ketones (10), lactones (2), esters (6), hydrocarbons (3), carboxylic acids (6), phenolic compounds (4), monoterpenes (7), sesquiterpenes (1), sulfur compounds (4), and amines (1), were detected. The main families in terms of relative weight appeared to be carboxylic acids, esters, and alcohols. A panel of trained assessors described the experimental cheeses as having an intense color; small and evenly distributed eyes; an intense odor and flavor of milk-sour, milk, and cow; and a tender and creamy texture. The pasture type affected the volatile fraction, particularly ketones, phenolic compounds, and terpenes, which are overall higher in nutrient-poor pastures. A slight effect on the sensory analyses, in particular the effect of the cow attribute on odor and flavor, was perceived by the panelists. The cheeses produced on nutrient-rich pasture had higher b* (yellowness) index. These results were consistent with the color evaluation of the sensory panel. In addition, the pasture affected some textural attributes (adhesivity, creaminess, and granules) as perceived by the panelists. Concentrate supplementation, which is required to meet the feeding requirements of grazing cows, had no clear effect on either the volatile compounds or the sensory properties of the cheeses. Thus, at least within levels of integration adopted, it is expected not to alter the organoleptic characteristics of this product.

Proceedings of the 10th International Symposium on the Nutrition of Herbivores

“…Similarly, also the SFA content of pasture-derived cheese was 74.87g/100 g FA lower than that of the control cheese. This is in coherence with similar finding in Europe (Coppa et al, 2015;Bovolenta et al, 2014).…”

Milk and Montasio‐type cheese fatty acid composition from cows grazing on timothy and reed canarygrass pasture or fed indoor

“…Benbrook, Butler, Lati, Leifert, and Davis (), investigating the FA composition of organic milk obtained by cows with access to pasture, observed higher percentage (62%) of n‐3 PUFA and lower n‐6:n‐3 PUFA ratio, from 5.77:1 to 2.28:1, in organic than conventional milk. Similar to the results of milk, fresh herbage could improve the FA composition of cheese, and its use in the diet of dairy cows was assessed as a tool to improve the added value of mountain cheeses, even those with a Protected Designation of Origin (PDO) such as Montasio cheese (Aprea et al, ; Bovolenta et al, ; Romanzin, Corazzin, Favotto, Piasentier, & Bovolenta, ; Romanzin, Corazzin, Piasentier, & Bovolenta, ). However, considering the single FA, the botanical composition of pasture and the ratio of pasture and forage in animals’ diet greatly influence the FA profile of dairy products (Bovolenta et al, ; Coppa et al, ).…”

“…prove the FA composition of cheese, and its use in the diet of dairy cows was assessed as a tool to improve the added value of mountain cheeses, even those with a Protected Designation of Origin (PDO) such as Montasio cheese (Aprea et al, 2016;Bovolenta et al, 2014;Romanzin, Corazzin, Favotto, Piasentier, & Bovolenta, 2015;Romanzin, Corazzin, Piasentier, & Bovolenta, 2013). However, considering the single FA, the botanical composition of pasture and the ratio of pasture and forage in animals' diet greatly influence the FA profile of dairy products (Bovolenta et al, 2009;Coppa et al, 2015).…”

Profiling of koumiss microbiota and organic acids and their effects on koumiss taste

“…Short-chain carboxylic acids are one of the most important differential contributors to the flavor of milk products. These acids are derived from lipolysis, carbohydrate metabolism, or amino acid metabolism [15,16]. We assessed the organic acid content of koumiss.…”