Volatile fingerprinting of ripened cheese for authentication and characterisation of different dairy systems

Volatile fingerprinting of ripened cheese for authentication and characterisation of different dairy systems

Authentication of dairy systems is of growing interest for the dairy industry and we investigated the potentiality of using volatile fingerprinting of ripened cheeses by proton transfer reaction time-of-flight mass spectrometry. A total of 1,075 individual model cheeses made from milk of individual...

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Bibliographic Details
Main Authors:	M. Bergamaschi, A. Cecchinato, G. Bittante
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2020-12-01
Series:	Italian Journal of Animal Science
Subjects:	cow cheese volatile organic compound ptr-tof-ms
Online Access:	http://dx.doi.org/10.1080/1828051X.2020.1714490

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