Journal
FOOD CHEMISTRY
Volume 141, Issue 3, Pages 2137-2147Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.04.108
Keywords
H-1 NMR; Metabolomics; Raw milk cheeses; Adjunct cultures; Ripening
Funding
- Faculty of Science and the strategic research council through the inSPIRe consortium (microPAT project)
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Fiore Sardo (FS) is a traditional Italian raw ewe's milk cheese carrying a Protected Designation of Origin (PDO). This study investigated the kinetics of FS cheese ripening by physicochemical parameters, microbial counting, and NMR metabolomics using aqueous extracts. Four Fiore Sardo cheeses, manufactured from milk with deliberately added autochthonous lactic acid bacteria (LAB) or commercial starters were studied during a period of 90 days of ripening. Major differences in the metabolic profiles were observed amongst the samples as a function of the adjunct culture utilised. H-1 NMR metabolomics in combination with multivariate data analysis was able to classify cheese samples on the basis of their maturation age and the type of added cultures. These findings lay the metabolic basis for the authentication of Fiore Sardo cheese produced in compliance with PDO specifications which allow the use of only native LAB cultures. (C) 2013 Elsevier Ltd. All rights reserved.
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