Elemental and isotopic characterisation of typical Italian alpine cheeses

被引：66

作者：

Bontempo, L. ^{[1
]}

Larcher, R. ^{[1
]}

Camin, F. ^{[1
]}

Hoelzl, S. ^{[2
]}

Rossmann, A. ^{[3
]}

Horn, P. ^{[2
]}

Nicolini, G. ^{[1
]}

机构：

[1] IASMA Fdn Edmund Mach, I-38010 San Michele All Adige, TN, Italy

[2] Bavarian States Collect Palaeontol & Geol, D-80333 Munich, Germany

[3] Isolab GmbH, D-85301 Schweitenkirchen, Germany

来源：

INTERNATIONAL DAIRY JOURNAL | 2011年 / 21卷 / 06期

关键词：

GEOGRAPHICAL ORIGIN; MILK; RATIOS; TRACE; VARIETY;

D O I：

10.1016/j.idairyj.2011.01.009

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Seven kinds of bovine milk cheese (Asiago, N = 16; Fontina, N = 16; Montasio, N = 16; Puzzone, N = 14; Spressa, N = 15; Toma, N = 16; Vezzena, N = 16) produced in alpine and pre-alpine Italian areas are described using the isotopic ratios of C, N, O, S and Sr and the contents of 49 mineral elements. A multivariate discriminant analysis based on Ba, Ca, K, Mg, Rb, delta C-13(casein), delta N-15(casein) and delta O-18(glycerol) correctly classified 94% of the 109 samples with a maximum of 100% in the case of Fontina and Puzzone, delta C-13(casein) and delta C-13(glycerol) provided an estimation of the maize uptake in the animals' diet and Protected Designation of Origin protocol observance. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：441 / 446

页数：6

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