| Autor: |
Pappa EC; Dairy Research Department, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DIMITRA, Ethnikis Antistaseos 3, Katsikas, 45221 Ioannina, Greece., Kondyli E; Dairy Research Department, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DIMITRA, Ethnikis Antistaseos 3, Katsikas, 45221 Ioannina, Greece., Pappas AC; Laboratory of Nutritional Physiology and Feeding, Faculty of Animal Science, Agricultural University of Athens, 11855 Athens, Greece., Giamouri E; Laboratory of Nutritional Physiology and Feeding, Faculty of Animal Science, Agricultural University of Athens, 11855 Athens, Greece., Sarri A; Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece., Mavrommatis A; Laboratory of Nutritional Physiology and Feeding, Faculty of Animal Science, Agricultural University of Athens, 11855 Athens, Greece., Zoidis E; Laboratory of Nutritional Physiology and Feeding, Faculty of Animal Science, Agricultural University of Athens, 11855 Athens, Greece., Papalamprou L; Chemistry Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece.; FoodomicsGR Research Infrastructure, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece., Simitzis P; Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece., Goliomytis M; Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece., Tsiplakou E; Laboratory of Nutritional Physiology and Feeding, Faculty of Animal Science, Agricultural University of Athens, 11855 Athens, Greece., Georgiou CA; Chemistry Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece.; FoodomicsGR Research Infrastructure, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece. |
| Abstrakt: |
Greece has a long tradition in cheesemaking, with 22 cheeses registered as protected designation of origin (PDO), 1 as protected geographical indication (PGI), and 1 applied for PGI. Several other cheeses are produced locally without any registration, which significantly contribute to the local economy. The present study investigated the composition (moisture, fat, salt, ash, and protein content), color parameters, and oxidative stability of cheeses that do not have a PDO/PGI certification, purchased from a Greek market. Milk and cheese types were correctly assigned for 62.8 and 82.1 % of samples, respectively, through discriminant analysis. The most important factors for milk type discrimination were L, a and b color attributes, salt, ash, fat-in-dry-matter, moisture-in-non-fat-substance, salt-in-moisture, and malondialdehyde contents, whereas a and b, and moisture, ash, fat, moisture-in-non-fat substance contents, and pH were the most influential characteristics for sample discrimination according to cheese type. A plausible explanation may be the differences in milk chemical composition between three animal species, namely cows, sheep, and goats and for the manufacture procedure and ripening. This is the very first report on the proximate analysis of these, largely ignored, chesses aiming to simulate interest for further study and production valorization. |
