Trentingrana hard cheese is a geographic specification of the PDO Grana Padano. It is produced according to an internal regulation by many cooperative dairy factories in the Trentino region (northern Italy), using a semi-artisanal process (the only allowed ingredients are milk, salt, and rennet). Within the PSR project TRENTINGRANA, colorimetric and textural measurements have been collected from 317 cheese wheels, which were sampled bi-monthly from all the consortium dairies (n = 15) within the timeframe of two years, to estimate the effect on physical properties related to the season of the year and the dairy factory implant. To estimate the effect of the dairy and the time of the year, considering the internal variability of each cheese wheel, a linear mixed-effect model combined with a simultaneous component analysis (LMM-ASCA) is proposed. Results show that all the factors have a significant effect on the colorimetric and textural properties of the cheese. There are five clusters of dairies producing cheese with similar properties, three different couples of months of the year when the cheese produced is significantly different from all the others, and the effect of the geometry of the cheese wheel is reported as well.

Ricci, M.; Gasperi, F.; Endrizzi, I.; Menghi, L.; Cliceri, D.; Franceschi, P.; Aprea, E. (2022). Effect of dairy, season, and sampling position on physical properties of Trentingrana cheese: application of an LMM-ASCA model. FOODS, 11 (1): 127. doi: 10.3390/foods11010127 handle: http://hdl.handle.net/10449/71861

Effect of dairy, season, and sampling position on physical properties of Trentingrana cheese: application of an LMM-ASCA model

Ricci, Michele
Primo
;
Gasperi, Flavia;Endrizzi, Isabella;Menghi, Leonardo;Franceschi, Pietro;Aprea, Eugenio
Ultimo
2022-01-01

Abstract

Trentingrana hard cheese is a geographic specification of the PDO Grana Padano. It is produced according to an internal regulation by many cooperative dairy factories in the Trentino region (northern Italy), using a semi-artisanal process (the only allowed ingredients are milk, salt, and rennet). Within the PSR project TRENTINGRANA, colorimetric and textural measurements have been collected from 317 cheese wheels, which were sampled bi-monthly from all the consortium dairies (n = 15) within the timeframe of two years, to estimate the effect on physical properties related to the season of the year and the dairy factory implant. To estimate the effect of the dairy and the time of the year, considering the internal variability of each cheese wheel, a linear mixed-effect model combined with a simultaneous component analysis (LMM-ASCA) is proposed. Results show that all the factors have a significant effect on the colorimetric and textural properties of the cheese. There are five clusters of dairies producing cheese with similar properties, three different couples of months of the year when the cheese produced is significantly different from all the others, and the effect of the geometry of the cheese wheel is reported as well.
Hard cheese
Dairy technology
Quality control
Texture analysis
Linear Mixed Models
Multivariate analysis
Settore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI
2022
Ricci, M.; Gasperi, F.; Endrizzi, I.; Menghi, L.; Cliceri, D.; Franceschi, P.; Aprea, E. (2022). Effect of dairy, season, and sampling position on physical properties of Trentingrana cheese: application of an LMM-ASCA model. FOODS, 11 (1): 127. doi: 10.3390/foods11010127 handle: http://hdl.handle.net/10449/71861
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