The aim of this study was to evaluate the effects of pasture type and cow feeding supplementation level on a 12-mo-ripened Montasio protected designation of origin (PDO) cheese, which is one of the most important PDO cheeses produced in northeast Italy. Cheeses were characterized for volatile compounds, color, mechanical variables, and sensory descriptors. Pasture type significantly affected most of the instrumental variables considered and, as a consequence, sensory properties were affected as well. Cheeses from the pasture characterized by a nutrient-rich vegetation type were higher in protein and lower in fat content. Furthermore, such cheeses, evaluated by a sensory panel, were more intense in color with a more pungent and less cow-like odor, in agreement with what found through instrumental analyses. Supplementation level resulted in less pronounced effects, limited to volatile compounds and texture properties, which were not detected by sensory analysis. The characterization of the 12-mo ripened Montasio cheese reported here is an important step for the valorization of this PDO product

Aprea, E.; Romanzin, A.; Corazzin, M.; Favotto, S.; Betta, E.; Gasperi, F.; Bovolenta, S. (2016). Effects of grazing cow diet on volatile compounds as well as physicochemical and sensory characteristics of 12-month-ripened Montasio cheese. JOURNAL OF DAIRY SCIENCE, 99 (8): 6180-6190. doi: 10.3168/jds.2016-10929 handle: http://hdl.handle.net/10449/33283

Effects of grazing cow diet on volatile compounds as well as physicochemical and sensory characteristics of 12-month-ripened Montasio cheese

Aprea, Eugenio;Betta, Emanuela;Gasperi, Flavia;
2016-01-01

Abstract

The aim of this study was to evaluate the effects of pasture type and cow feeding supplementation level on a 12-mo-ripened Montasio protected designation of origin (PDO) cheese, which is one of the most important PDO cheeses produced in northeast Italy. Cheeses were characterized for volatile compounds, color, mechanical variables, and sensory descriptors. Pasture type significantly affected most of the instrumental variables considered and, as a consequence, sensory properties were affected as well. Cheeses from the pasture characterized by a nutrient-rich vegetation type were higher in protein and lower in fat content. Furthermore, such cheeses, evaluated by a sensory panel, were more intense in color with a more pungent and less cow-like odor, in agreement with what found through instrumental analyses. Supplementation level resulted in less pronounced effects, limited to volatile compounds and texture properties, which were not detected by sensory analysis. The characterization of the 12-mo ripened Montasio cheese reported here is an important step for the valorization of this PDO product
Pasture type
Supplement level
Ripened cheese
Volatile organic compound
Sensory property
Settore CHIM/10 - CHIMICA DEGLI ALIMENTI
2016
Aprea, E.; Romanzin, A.; Corazzin, M.; Favotto, S.; Betta, E.; Gasperi, F.; Bovolenta, S. (2016). Effects of grazing cow diet on volatile compounds as well as physicochemical and sensory characteristics of 12-month-ripened Montasio cheese. JOURNAL OF DAIRY SCIENCE, 99 (8): 6180-6190. doi: 10.3168/jds.2016-10929 handle: http://hdl.handle.net/10449/33283
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