Effects of grazing cow diet on volatile compounds as well as physicochemical and sensory characteristics of 12-month-ripened Montasio cheese.
The aim of this study was to evaluate the effects of pasture type and cow feeding supplementation level on a 12-mo-ripened Montasio protected designation of origin (PDO) cheese, which is one of the most important PDO cheeses produced in northeast Italy. Cheeses were characterized for volatile compounds, color, mechanical variables, and sensory descriptors. Pasture type significantly affected most of the instrumental variables considered and, as a consequence, sensory properties were affected as well. Cheeses from the pasture characterized by a nutrient-rich vegetation type were higher in protein and lower in fat content. Furthermore, such cheeses, evaluated by a sensory panel, were more intense in color with a more pungent and less cow-like odor, in agreement with what found through instrumental analyses. Supplementation level resulted in less pronounced effects, limited to volatile compounds and texture properties, which were not detected by sensory analysis. The characterization of the 12-mo ripened Montasio cheese reported here is an important step for the valorization of this PDO product.
Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach, 1, 38010 San Michele all'Adige, Italy. Electronic address: eugenio.aprea@fmach.it.
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Aprea
Department of Agriculture, Food, Environmental and Animal Sciences, University of Udine, Via delle Scienze 206, 33100 Udine, Italy.
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Romanzin
Department of Agriculture, Food, Environmental and Animal Sciences, University of Udine, Via delle Scienze 206, 33100 Udine, Italy.
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Corazzin
Department of Agriculture, Food, Environmental and Animal Sciences, University of Udine, Via delle Scienze 206, 33100 Udine, Italy.
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Favotto
Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach, 1, 38010 San Michele all'Adige, Italy.
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Betta
Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach, 1, 38010 San Michele all'Adige, Italy.
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Gasperi
Department of Agriculture, Food, Environmental and Animal Sciences, University of Udine, Via delle Scienze 206, 33100 Udine, Italy.
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Bovolenta
D000821:Animal Feed / Q000032:analysis*; D000818:Animals; D002417:Cattle; D002611:Cheese / Q000032:analysis*; D003116:Color; D004032:Diet / Q000662:veterinary*; D060434:Herbivory; D006863:Hydrogen-Ion Concentration; D007558:Italy; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis*
D055549:Volatile Organic Compounds
pasture type; ripened cheese; sensory property; supplement level; volatile organic compound