Compositional Differences of Greek Cheeses of Limited Production
Greece has a long tradition in cheesemaking, with 22 cheeses registered as protected designation of origin (PDO), 1 as protected geographical indication (PGI), and 1 applied for PGI. Several other cheeses are produced locally without any registration, which significantly contribute to the local econ...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/12/2426 |
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| author | Eleni C. Pappa Efthymia Kondyli Athanasios C. Pappas Elisavet Giamouri Aikaterini Sarri Alexandros Mavrommatis Evangelos Zoidis Lida Papalamprou Panagiotis Simitzis Michael Goliomytis Eleni Tsiplakou Constantinos A. Georgiou |
| author_facet | Eleni C. Pappa Efthymia Kondyli Athanasios C. Pappas Elisavet Giamouri Aikaterini Sarri Alexandros Mavrommatis Evangelos Zoidis Lida Papalamprou Panagiotis Simitzis Michael Goliomytis Eleni Tsiplakou Constantinos A. Georgiou |
| author_sort | Eleni C. Pappa |
| collection | DOAJ |
| description | Greece has a long tradition in cheesemaking, with 22 cheeses registered as protected designation of origin (PDO), 1 as protected geographical indication (PGI), and 1 applied for PGI. Several other cheeses are produced locally without any registration, which significantly contribute to the local economy. The present study investigated the composition (moisture, fat, salt, ash, and protein content), color parameters, and oxidative stability of cheeses that do not have a PDO/PGI certification, purchased from a Greek market. Milk and cheese types were correctly assigned for 62.8 and 82.1 % of samples, respectively, through discriminant analysis. The most important factors for milk type discrimination were L, a and b color attributes, salt, ash, fat-in-dry-matter, moisture-in-non-fat-substance, salt-in-moisture, and malondialdehyde contents, whereas a and b, and moisture, ash, fat, moisture-in-non-fat substance contents, and pH were the most influential characteristics for sample discrimination according to cheese type. A plausible explanation may be the differences in milk chemical composition between three animal species, namely cows, sheep, and goats and for the manufacture procedure and ripening. This is the very first report on the proximate analysis of these, largely ignored, chesses aiming to simulate interest for further study and production valorization. |
| first_indexed | 2024-03-11T02:29:13Z |
| format | Article |
| id | doaj.art-e4a8bd7df52240f0973608687b84caae |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T02:29:13Z |
| publishDate | 2023-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e4a8bd7df52240f0973608687b84caae2023-11-18T10:25:31ZengMDPI AGFoods2304-81582023-06-011212242610.3390/foods12122426Compositional Differences of Greek Cheeses of Limited ProductionEleni C. Pappa0Efthymia Kondyli1Athanasios C. Pappas2Elisavet Giamouri3Aikaterini Sarri4Alexandros Mavrommatis5Evangelos Zoidis6Lida Papalamprou7Panagiotis Simitzis8Michael Goliomytis9Eleni Tsiplakou10Constantinos A. Georgiou11Dairy Research Department, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DIMITRA, Ethnikis Antistaseos 3, Katsikas, 45221 Ioannina, GreeceDairy Research Department, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DIMITRA, Ethnikis Antistaseos 3, Katsikas, 45221 Ioannina, GreeceLaboratory of Nutritional Physiology and Feeding, Faculty of Animal Science, Agricultural University of Athens, 11855 Athens, GreeceLaboratory of Nutritional Physiology and Feeding, Faculty of Animal Science, Agricultural University of Athens, 11855 Athens, GreeceLaboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, GreeceLaboratory of Nutritional Physiology and Feeding, Faculty of Animal Science, Agricultural University of Athens, 11855 Athens, GreeceLaboratory of Nutritional Physiology and Feeding, Faculty of Animal Science, Agricultural University of Athens, 11855 Athens, GreeceChemistry Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, GreeceLaboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, GreeceLaboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, GreeceLaboratory of Nutritional Physiology and Feeding, Faculty of Animal Science, Agricultural University of Athens, 11855 Athens, GreeceChemistry Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, GreeceGreece has a long tradition in cheesemaking, with 22 cheeses registered as protected designation of origin (PDO), 1 as protected geographical indication (PGI), and 1 applied for PGI. Several other cheeses are produced locally without any registration, which significantly contribute to the local economy. The present study investigated the composition (moisture, fat, salt, ash, and protein content), color parameters, and oxidative stability of cheeses that do not have a PDO/PGI certification, purchased from a Greek market. Milk and cheese types were correctly assigned for 62.8 and 82.1 % of samples, respectively, through discriminant analysis. The most important factors for milk type discrimination were L, a and b color attributes, salt, ash, fat-in-dry-matter, moisture-in-non-fat-substance, salt-in-moisture, and malondialdehyde contents, whereas a and b, and moisture, ash, fat, moisture-in-non-fat substance contents, and pH were the most influential characteristics for sample discrimination according to cheese type. A plausible explanation may be the differences in milk chemical composition between three animal species, namely cows, sheep, and goats and for the manufacture procedure and ripening. This is the very first report on the proximate analysis of these, largely ignored, chesses aiming to simulate interest for further study and production valorization.https://www.mdpi.com/2304-8158/12/12/2426cheesemakingGreeceprotected designation of originraw milkripeningtraditional |
| spellingShingle | Eleni C. Pappa Efthymia Kondyli Athanasios C. Pappas Elisavet Giamouri Aikaterini Sarri Alexandros Mavrommatis Evangelos Zoidis Lida Papalamprou Panagiotis Simitzis Michael Goliomytis Eleni Tsiplakou Constantinos A. Georgiou Compositional Differences of Greek Cheeses of Limited Production Foods cheesemaking Greece protected designation of origin raw milk ripening traditional |
| title | Compositional Differences of Greek Cheeses of Limited Production |
| title_full | Compositional Differences of Greek Cheeses of Limited Production |
| title_fullStr | Compositional Differences of Greek Cheeses of Limited Production |
| title_full_unstemmed | Compositional Differences of Greek Cheeses of Limited Production |
| title_short | Compositional Differences of Greek Cheeses of Limited Production |
| title_sort | compositional differences of greek cheeses of limited production |
| topic | cheesemaking Greece protected designation of origin raw milk ripening traditional |
| url | https://www.mdpi.com/2304-8158/12/12/2426 |
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