The sensorial and physico-chemical characteristics described in the product specification for most PDO cheeses are inadequate to verify the compliance of cheeses on the market with the registered designation, particularly for grated products. During the past few years, much research has indicated the analytical parameters suitable for distinguishing Grana Padano (GP) from other similar hard cheeses. The characterization of grated GP is currently based on 3 analytical parameters, related to different aspects of cheese processing, which are: (i) the measurement of alkaline phosphatase (ALP) activity, a marker for possible heat treatment applied to milk, in the outermost layer of the cheese, just below the rind; (ii) the identification of specific peptides, that are identified only in the rind, due to the very slow progress of proteolysis in the rind during GP cheese ripening; and (iii) the free amino acid (FAA) composition. In the present study, we developed an extraction method, based on density gradient centrifugation of solubilized cheese, to separate the outermost layer of the cheeses from the rest in grated cheese, and we proposed a simplified criterion to evaluate the "typicalness" of the FAA pattern. The quality control scheme based on ALP activity, detection of specific peptides and FAA pattern was applied to more than 300 samples of marketed grated GP collected over three years, 10% of which were collected outside Italy, and ∼ 100 samples of grated generic ("Grana-type") hard cheeses. The results demonstrate that the simultaneous application of the three parameters allows one to distinguish grated GP from similar, non-PDO grated hard cheeses, and to recognize irregular GP cheeses.

Grated Grana Padano cheese : new hints on how to control quality and recognize imitations / S. Cattaneo, J.A.L.A. Hogenboom, F. Masotti, V. Rosi, L.M. Pellegrino, P. Resmini. - In: DAIRY SCIENCE & TECHNOLOGY. - ISSN 1958-5586. - 88:4-5(2008), pp. 595-605.

Grated Grana Padano cheese : new hints on how to control quality and recognize imitations

S. Cattaneo
Primo
;
J.A.L.A. Hogenboom
Secondo
;
F. Masotti;V. Rosi;L.M. Pellegrino
Penultimo
;
P. Resmini
Ultimo
2008

Abstract

The sensorial and physico-chemical characteristics described in the product specification for most PDO cheeses are inadequate to verify the compliance of cheeses on the market with the registered designation, particularly for grated products. During the past few years, much research has indicated the analytical parameters suitable for distinguishing Grana Padano (GP) from other similar hard cheeses. The characterization of grated GP is currently based on 3 analytical parameters, related to different aspects of cheese processing, which are: (i) the measurement of alkaline phosphatase (ALP) activity, a marker for possible heat treatment applied to milk, in the outermost layer of the cheese, just below the rind; (ii) the identification of specific peptides, that are identified only in the rind, due to the very slow progress of proteolysis in the rind during GP cheese ripening; and (iii) the free amino acid (FAA) composition. In the present study, we developed an extraction method, based on density gradient centrifugation of solubilized cheese, to separate the outermost layer of the cheeses from the rest in grated cheese, and we proposed a simplified criterion to evaluate the "typicalness" of the FAA pattern. The quality control scheme based on ALP activity, detection of specific peptides and FAA pattern was applied to more than 300 samples of marketed grated GP collected over three years, 10% of which were collected outside Italy, and ∼ 100 samples of grated generic ("Grana-type") hard cheeses. The results demonstrate that the simultaneous application of the three parameters allows one to distinguish grated GP from similar, non-PDO grated hard cheeses, and to recognize irregular GP cheeses.
Alkaline phosphatase; Cheese peptides; Free amino acids; Grana Padano cheese; Quality control
Settore AGR/15 - Scienze e Tecnologie Alimentari
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/52745
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