Cheeses are produced by many different procedures, giving rise to many types differing in ripening time, size, shape, chemical composition, color, texture, and sensory properties. As the first step in a large project, our aim was to characterize and quantify the major sources of variation in cheese characteristics by sampling 1050 different cheeses manufactured by over 100 producers and grouped into 37 categories (16 with protected designation of origin, 4 traditional cheese categories, 3 pasta filata cheese categories, 5 flavored cheese categories, 2 goat milk categories, and 7 other categories ranging from very fresh to very hard cheeses). We obtained 17 traits from each cheese (shape, height, diameter, weight, moisture, fat, protein, water soluble nitrogen, ash, pH, 5 color traits, firmness, and adhesiveness). The main groups of cheese categories were characterized and are discussed in terms of the effects of the prevalent area of origin/feeding system, species of lactating females, main cheese-making technologies, and additives used. The results will allow us to proceed with the further steps, which will address the interrelationships among the different traits characterizing cheeses, detailed analyses of the nutrients affecting human health and sensorial fingerprinting.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778634 | PMC |
| http://dx.doi.org/10.3390/foods11244041 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Consumer evaluations of commercially available plant-based cheddar cheese alternatives reveal inferior taste, nutrition and emotional appeal.
Food Res Int
January 2025
A.V. Cardello Consulting and Editing Services, Framingham, MA, USA.
Many people in the Western world wish to reduce dietary reliance on animal-based and animal-derived foods. Plant-based (PB) meat and dairy alternatives can aid in this transition, but in the dairy category, only the milk market is well developed. Attention in the present research is, therefore, directed to PB cheese alternatives (PBCA), which were studied relative to dairy cheeses in a consumer taste test (central location setting) with 157 New Zealand (NZ) consumers conducted in 2023.
View Article and Find Full Text PDFLeveraging milk mid-infrared spectroscopy to authenticate animal welfare, farming practices, and dairy systems of Parmigiano Reggiano cheese.
J Dairy Sci
January 2025
Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020, Legnaro (PD), Italy.
Increasing consumer concerns underscore the importance of verifying the practices and origins of food, especially certified premium products. The aim of this study was to evaluate the ability of Fourier-transform mid-infrared (FT-MIR) spectroscopy to authenticate animal welfare parameters, farming practices, and dairy systems. Data on farm characteristics were obtained from the Parmigiano Reggiano Consortium in northern Italy.
View Article and Find Full Text PDFCharacterization of the Detailed Fatty Acid Profiles of a Large Number of Types of Cheese from the Mountains and Plains.
Foods
December 2024
Department of Veterinary Science, University of Parma, 43126 Parma, Italy.
The aim of this study was to characterize the highly detailed fatty acid (FA) profiles of 258 cheeses of 18 different categories of cheese collected in the mountains and on the plains of the Veneto region (Italy). The results clearly showed that, aside from the distinctive FA profiles of goat cheeses (more short-chain FAs and fewer MUFAs), the three categories of Formaggio di Malga (artisanal cheeses produced on temporary summer farms on Alpine pastures where transhumance is practiced) were very different from the other cheese categories in terms of their much higher CLA and omega-3 contents. Two categories of cheese from permanent farms in the mountains (Morlacco del Grappa and Monte Veronese PDO) were intermediate, and two other categories of cheeses originating in the mountains (Asiago PDO and Montasio PDO), but now produced mainly on the plains, were not distinguishable from the other cheese categories.
View Article and Find Full Text PDFAssociations between dairy and alcohol consumption and major depressive disorder in a mendelian randomization study.
Sci Rep
November 2024
School of Mathematical and Information Science, Shaoxing University, Shaoxing, 312000, China.
This study explored the link between diet and major depressive disorder (MDD) to provide fresh insights for MDD prevention. Single nucleotide polymorphisms (SNPs) associated with common foods, such as meat, bread, cheese, fruits, cereals, vegetables, and four alcohol intake categories, were leveraged as instrumental variables. Accordingly, this study employed the inverse variance weighting (IVW) method to evaluate the genetically predicted associations of different food phenotypes with MDD risk.
View Article and Find Full Text PDFDietary and Physical Activity Habits of Children and Adolescents before and after the Implementation of a Personalized, Intervention Program for the Management of Obesity.
Nutrients
October 2024
Division of Endocrinology, Metabolism and Diabetes, First Department of Pediatrics, National and Kapodistrian University of Athens Medical School, 'Aghia Sophia' Children's Hospital, 11527 Athens, Greece.
Background: Obesity in childhood and adolescence represents a major public health problem, mostly attributed to dietary and physical activity factors. We aimed to determine the dietary and physical activity habits of participants before and after the implementation of a personalized, multidisciplinary, lifestyle intervention program for the management of obesity in the context of the Horizon Research Project 'BigO: Big Data against Childhood Obesity'.
Methods: Three hundred and eighty-six (n = 386) children and adolescents (mean age ± SD: 12.
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!