Comparison of chemical composition of organic and conventional Italian cheeses from parallel production
ABSTRACT: Although there are several studies comparing organic and conventional milk characteristics, very few focused on dairy processed products such as cheese. Thus, this study aimed for a detailed controlled examination of gross composition, minerals, and the fatty acid profile of organic (ORG)...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-10-01
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| Series: | Journal of Dairy Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030223002278 |
| _version_ | 1797676379120074752 |
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| author | C.L. Manuelian M. Pozza M. Franzoi F. Righi U. Schmutz M. De Marchi |
| author_facet | C.L. Manuelian M. Pozza M. Franzoi F. Righi U. Schmutz M. De Marchi |
| author_sort | C.L. Manuelian |
| collection | DOAJ |
| description | ABSTRACT: Although there are several studies comparing organic and conventional milk characteristics, very few focused on dairy processed products such as cheese. Thus, this study aimed for a detailed controlled examination of gross composition, minerals, and the fatty acid profile of organic (ORG) and conventional (CON) Italian cheeses from parallel production. Four Italian cheese types were analyzed: Latteria (ORG, n = 9; CON, n = 10); Asiago Protected Designation of Origin (PDO) fresco (ORG, n = 9; CON, n = 9); Caciotta (ORG, n = 8; CON, n = 8); and Mozzarella Traditional Specialty Guaranteed (TSG; ORG, n = 14; CON, n = 14). Cheese samples were collected from September 2020 to August 2021. Gross composition, minerals, and fatty acids were determined using infrared spectroscopy. Within each cheese type, paired ORG and CON samples were compared using a nonparametric Wilcoxon signed-rank test. Latteria showed lower PUFA, n-3, and n-6 content, and greater Fe, K, C10:0, C12:0, and C16:0 content in ORG than in CON. Asiago PDO fresco showed lower protein and Zn content and greater salt, ash, and Na content in ORG than in CON. Caciotta showed lower ash, n-3, and n-6 content and greater K, C4:0, C8:0, C10:0, C14:0, and C16:0 content in ORG than in CON. Mozzarella TSG showed lower fat and, therefore, fatty acid content, and greater moisture, ash, and Mg content in ORG than in CON. In conclusion, few significant differences in chemical composition were observed between ORG and CON cheeses, regardless of the type considered. Moreover, Asiago PDO fresco showed fewer significant differences between ORG and CON compared with Latteria, Caciotta, and Mozzarella TSG. |
| first_indexed | 2024-03-11T22:28:13Z |
| format | Article |
| id | doaj.art-c71df3fdf7cd4bd497d3fd1e9ab5f290 |
| institution | Directory Open Access Journal |
| issn | 0022-0302 |
| language | English |
| last_indexed | 2024-03-11T22:28:13Z |
| publishDate | 2023-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Dairy Science |
| spelling | doaj.art-c71df3fdf7cd4bd497d3fd1e9ab5f2902023-09-24T05:13:32ZengElsevierJournal of Dairy Science0022-03022023-10-011061066466654Comparison of chemical composition of organic and conventional Italian cheeses from parallel productionC.L. Manuelian0M. Pozza1M. Franzoi2F. Righi3U. Schmutz4M. De Marchi5Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro (PD), Italy; Group of Ruminant Research (G2R), Department of Animal and Food Sciences, Universitat Autònoma de Barcelona (UAB), 08193 Bellaterra, Spain; Corresponding authorDepartment of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro (PD), ItalyDepartment of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro (PD), ItalyDepartment of Veterinary Science, University of Parma, 43126 Parma, ItalyCentre for Agroecology, Water and Resilience, Coventry University, Ryton Gardens, Ryton-on-Dunsmore CV8 3LG, United KingdomDepartment of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro (PD), ItalyABSTRACT: Although there are several studies comparing organic and conventional milk characteristics, very few focused on dairy processed products such as cheese. Thus, this study aimed for a detailed controlled examination of gross composition, minerals, and the fatty acid profile of organic (ORG) and conventional (CON) Italian cheeses from parallel production. Four Italian cheese types were analyzed: Latteria (ORG, n = 9; CON, n = 10); Asiago Protected Designation of Origin (PDO) fresco (ORG, n = 9; CON, n = 9); Caciotta (ORG, n = 8; CON, n = 8); and Mozzarella Traditional Specialty Guaranteed (TSG; ORG, n = 14; CON, n = 14). Cheese samples were collected from September 2020 to August 2021. Gross composition, minerals, and fatty acids were determined using infrared spectroscopy. Within each cheese type, paired ORG and CON samples were compared using a nonparametric Wilcoxon signed-rank test. Latteria showed lower PUFA, n-3, and n-6 content, and greater Fe, K, C10:0, C12:0, and C16:0 content in ORG than in CON. Asiago PDO fresco showed lower protein and Zn content and greater salt, ash, and Na content in ORG than in CON. Caciotta showed lower ash, n-3, and n-6 content and greater K, C4:0, C8:0, C10:0, C14:0, and C16:0 content in ORG than in CON. Mozzarella TSG showed lower fat and, therefore, fatty acid content, and greater moisture, ash, and Mg content in ORG than in CON. In conclusion, few significant differences in chemical composition were observed between ORG and CON cheeses, regardless of the type considered. Moreover, Asiago PDO fresco showed fewer significant differences between ORG and CON compared with Latteria, Caciotta, and Mozzarella TSG.http://www.sciencedirect.com/science/article/pii/S0022030223002278low-input systemproduct qualityPDO foodquality control |
| spellingShingle | C.L. Manuelian M. Pozza M. Franzoi F. Righi U. Schmutz M. De Marchi Comparison of chemical composition of organic and conventional Italian cheeses from parallel production Journal of Dairy Science low-input system product quality PDO food quality control |
| title | Comparison of chemical composition of organic and conventional Italian cheeses from parallel production |
| title_full | Comparison of chemical composition of organic and conventional Italian cheeses from parallel production |
| title_fullStr | Comparison of chemical composition of organic and conventional Italian cheeses from parallel production |
| title_full_unstemmed | Comparison of chemical composition of organic and conventional Italian cheeses from parallel production |
| title_short | Comparison of chemical composition of organic and conventional Italian cheeses from parallel production |
| title_sort | comparison of chemical composition of organic and conventional italian cheeses from parallel production |
| topic | low-input system product quality PDO food quality control |
| url | http://www.sciencedirect.com/science/article/pii/S0022030223002278 |
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