| Title: | Characterisation of Formaggella della Valle di Scalve Cheese Produced From Cows Reared in Valley Floor Stall or in Mountain Pasture: Fatty Acids Profile and Sensory Properties |
| Author(s): | Formaggioni P; Malacarne M; Franceschi P; Zucchelli V; Faccia M; Battelli G; Brasca M; Summer A; |
| Address: | "Department of Veterinary Science-University of Parma, Via del Taglio 10, I-43126 Parma, Italy. Veterinary Freelance, Via Monte Grappa 7, I-24020 Vilminore di Scalve, Bergamo, Italy. Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70125 Bari, Italy. Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari-UT di Milano, Via Celoria 2, IT-20133 Milano, Italy" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "An important problem in mountain areas is the abandonment of pasture. This trend can be combated by the valorisation of typical dairy products, such as 'Formaggella della Valle di Scalve', a semi-cooked traditional cheese made from whole milk in a mountain area in Italy. The aim of the present research was to compare the fatty acid (FA) profile and the sensory properties of this cheese as manufactured under different conditions: i) from the milk of cows grazing on mountain or valley pasture or fed indoors; ii) from the milk of cows fed hay or fed silage. In the first case, five cheesemaking trials were conducted during two years for each of the following situations: mountain pasture (A); pasture at the bottom of the valley (P) (about 1000m asl); stall (S). In the second case, three cheesemaking trials were conducted for each of the following situations: cows fed silage (I); cows fed hay (F). S cheese was richer in medium-chain FAs, while long-chain FAs were higher in P and A cheeses. On the other hand, long chain fatty acids (LCFA) were more abundant in P and A cheeses than in S. In general, MUFA, PUFA and, consequently, total unsaturated FA (UFA), were significantly higher in the P and A cheeses than S (UFA: 36.55 and 38.34, respectively, vs 31.13; p < 0.001), while SFA showed higher values in S (68.85 vs 63.41 and 61.68 in P and A, respectively; p < 0.001). Conjugated linoleic acid isomers (CLA) were more represented in the P and A samples (1.86 in P and 1.52 in A, vs 0.80 in S; p < 0.001); Omega 3 fatty acids, and in particular alpha-linolenic acid, were more abundant in P than in S cheese. In winter, the I sample (silage) presented higher percentages of myristic (C14), myristoleic (C14:1) and omega 6 acids, whereas F cheese (hay) contained higher concentrations of CLA. The triangular test of sensory analysis showed that, in general, F cheeses were judged as 'sweeter' than I, with aromatic profiles characterized by higher content of 2- butanol and ethyl capronate" |
| Keywords: | cheese quality fatty acid profile mountain cheese sensory properties volatile organic compounds; |
| Notes: | "PubMed-not-MEDLINEFormaggioni, Paolo Malacarne, Massimo Franceschi, Piero Zucchelli, Valentina Faccia, Michele Battelli, Giovanna Brasca, Milena Summer, Andrea eng Protocol no. 1.2008.0020141/Regione Lombardia/ Switzerland 2020/04/01 Foods. 2020 Mar 26; 9(4):383. doi: 10.3390/foods9040383" |
