The Use of NIR Spectroscopy and Chemometrics to Identify the Thermal Treatment of Milk in Fiore Sardo PDO Cheese to Detect Fraud [PDF]
FoodsThe production of Fiore Sardo cheese is regulated by the specification of the Protected Designation of Origin (PDO), which aims to guarantee the specific area of production, the know-how of local producers, and the specific use of raw milk from Sarda ...
Marco Caredda +2 more
exaly +6 more sources
Quality Control in Fiore Sardo PDO Cheese: Detection of Heat Treatment Application and Production Chain by MRI Relaxometry and Image Analysis [PDF]
Dairy, 2021 Fiore Sardo (FS), a traditional Italian cheese, is present in the market as a heterogeneous variety of products. The use of heat-treated (HT) milk is forbidden by the official production protocol, but no official analytical method able to detect heat ...
Roberto Anedda +2 more
exaly +4 more sources
New Analytical Tools for Unmasking Frauds in Raw Milk-Based Dairy Products: Assessment, Validation and Application to Fiore Sardo PDO Cheese of a RP-HPLC Method for the Evaluation of the α-l-Fucosidase Activity [PDF]
Separations, 2020 The activity of α-l-fucosidase (FSC) has been measured for the first time in Fiore Sardo PDO (Protected Designation of Origin) raw milk cheese. To do this, a RP-HPLC method has been developed, validated and tested on a reliable sampling of cheese ...
Alessio Silvio Dedola +2 more
exaly +4 more sources
Biogenic Amines in Traditional Fiore Sardo PDO Sheep Cheese: Assessment, Validation and Application of an RP-HPLC-DAD-UV Method [PDF]
Separations, 2019 This contribution aimed to measure for the first time the amount of biogenic amines (BAs) in one of the most ancient and traditional sheep cheese produced in Sardinia, Italy: the Protected Designation of Origin (PDO) Fiore Sardo.
Claudia Zazzu +5 more
doaj +5 more sources
Biogenic amines content in Fiore Sardo cheese in relation to free amino acids and physicochemical characteristics. [PDF]
Ital J Food Saf, 2020 Fiore Sardo is a Protected Designation of Origin (PDO) cheese produced in Sardinia (Italy) from raw sheep’s milk, presenting risk factors due to an accumulation of Biogenic Amines (BA).
Manca G +5 more
europepmc +2 more sources
Spatial Distribution of the Metabolically Active Microbiota within Italian PDO Ewes' Milk Cheeses. [PDF]
PLoS One, 2016 Italian PDO (Protected Designation of Origin) Fiore Sardo (FS), Pecorino Siciliano (PS) and Pecorino Toscano (PT) ewes' milk cheeses were chosen as hard cheese model systems to investigate the spatial distribution of the metabolically active microbiota ...
De Pasquale I +4 more
europepmc +2 more sources
High Throughput Sequencing Technologies as a New Toolbox for Deep Analysis, Characterization and Potentially Authentication of Protection Designation of Origin Cheeses? [PDF]
Int J Food Sci, 2019 Protected Designation of Origin (PDO) labeling of cheeses has been established by the European Union (EU) as a quality policy that assures the authenticity of a cheese produced in a specific region by applying traditional production methods. However, currently used scientific methods for differentiating and establishing PDO are limited in terms of time,
Kamilari E +3 more
europepmc +2 more sources
Traditional Foods, Rural Heritage, and Market Resilience [PDF]
FoodsTraditional food systems are increasingly threatened by industrialised agri-food production based on standardised processes, economies of scale, and lower production costs.
Luciano Gutierrez, Maria Sabbagh
europepmc +2 more sources
A Proteomic Approach to the Safeguard of a Typical Agri-Food Product: Fiore Sardo PDO [PDF]
Advances in dairy Research, 2019 Background: Fiore Sardo PDO is one of the oldest Mediterranean hard cheeses, exclusively produced in Sardinia (Italy) from raw whole ewe’s milk. Some manufacturers, improperly, submit raw milk to heat-treatment. Aim of this study was to evaluate the proteomic profile of Fiore Sardo PDO and to investigate possible differences between cheese made from ...
Simona Sciuto +2 more
exaly +2 more sources
Food Analytical Methods, 2011 A specifically aimed SPME/GC-MS method has been assessed in order to describe the volatile fraction of intense flavoring cheeses like Fiore Sardo PDO, a prevalent lipolytic ripening sheep cheese from Sardinia, Italy. A DVB/CAR/PDMS 50/30 µm fiber and a 3-min exposure time showed to be the best compromise between the possibility to extract compounds ...
Pietro Paolo Urgeghe +2 more
exaly +4 more sources