Journal
APPLIED SCIENCES-BASEL
Volume 11, Issue 16, Pages -Publisher
MDPI
DOI: 10.3390/app11167622
Keywords
PDO cheese; proteomics; bioactive peptides; adulterations; Feta cheese; Graviera Kritis; Mozzarella di Bufala Campana; Parmigiano Reggiano; Grana Padano
Categories
Funding
- project FoodOmicsGR-RI Comprehensive Characterization of Foods - Operational Programme Competitiveness, Entrepreneurship and Innovation (NSRF 2014-2020) [MIS 5029057]
- European Union (European Regional Development Fund)
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Cheese, a globally produced and consumed commodity, comes in various types with different production methods, with some countries labeling their most traditional cheeses as PDO. Studies show that proteomics can be used to enhance cheese labeling and production methods.
Cheese is a worldwide produced and consumed commodity. There are many varieties of cheese from soft to hard, white to yellow, and fresh to aged after ripening. Especially, each category has its own producing technology. Many countries have labeled their most traditional cheese as Protective Designation of Origin (PDO). Moreover, several studies using advanced technologies, such as proteomics, have been performed to enhance labeling. In this review, broadly diffused and marketed, as well as Mediterranean countries' special interest in Mediterranean diet-related PDO cheeses have been chosen as a reference. The aim of this work was to highlight the use of proteomics methods to examine how cheese proteins and peptides rearrange after ripening and use of starters. Further, we aimed to examine what kind of proteins are produced. Finally, we focused on bioactive molecules in cheeses and distinction of the original product from its counterfeit.
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