Advances in dairy Research
Open Access
ISSN: 2329-888X
ISSN: 2329-888X
Dipartimento di Scienze ed Innovazione Tecnologica, Università del Piemonte Orientale, Viale Teresa Michel 11, 15121 Alessandria, Italy
Research Article
A Proteomic Approach to the Safeguard of a Typical Agri-Food Product: Fiore Sardo PDO
Author(s): Maria Mazza*, Guglielmetti C, Brusadore S, Simona Sciuto, Giovanna Esposito, Maria Caramelli, Simone Peletto, Pier Luigi Acutis, Emilio Marengo, Marcello Manfredi, Luigi Cucca and Michele Boi
Background: Fiore Sardo PDO is one of the oldest Mediterranean hard cheeses, exclusively produced in Sardinia (Italy) from raw whole ewe’s milk. Some manufacturers, improperly, submit raw milk to heat-treatment. Aim of this study was to evaluate the proteomic profile of Fiore Sardo PDO and to investigate possible differences between cheese made from raw milk and from heat-treated milk.
Materials and methods: Starting from the same ovine bulk milk, eight cheese wheels of Fiore Sardo PDO were produced, four from raw milk and four from heat-treated milk. The subsequent production steps were the same for both types of cheese as was sampling at different ripening times. Samples were analyzed by Urea-PAGE electrophoresis. Afterwards, blind analysis of 32 cheese samples, produced by 17 different cheesemakers was performed to evaluate the meth.. View More»
DOI:
10.35248/2329-888X.19.7.228