The aim of this study was to characterize the fatty acid (FA) profile of 258 cheese samples of 18 different categories collected in the mountains and on the plains of Veneto region (Italy). From the results it was evident that, beyond the very peculiar FA profile of goat cheeses (more short-chain FAs and less MUFAs), the 3 categories of Formaggi di malga, (artisanal cheeses produced in the temporary summer farms during transhumance to Alpine pastures), were very different than the other cheese categories in relation of the much higher CLA and Omega-3 content. Two other categories of cheeses produced by permanent farms located in the mountains (Morlacco del Grappa and Monte Veronese PDO) were intermediate and two other categories of cheeses, in the past produced in the mountain areas (Asiago PDO and Montasio PDO) but nowadays produced mainly in the plains, were not distinguishable from the other cheese categories.

Characterization of detailed fatty acid profile of 18 categories of cheeses from mountains and plains / Stocco, G.; Cipolat-Gotet, C.; Bergamaschi, M.; Bittante, and G.. - (2017). ((Intervento presentato al convegno XII Mountain Cheese meeting: The terroir of mountain cheeses: a focus on microbes, animals and production systems tenutosi a Padova, Italia nel 20-22 giugno 2017.

Characterization of detailed fatty acid profile of 18 categories of cheeses from mountains and plains

G. Stocco
;
C. Cipolat-Gotet;
2017

Abstract

The aim of this study was to characterize the fatty acid (FA) profile of 258 cheese samples of 18 different categories collected in the mountains and on the plains of Veneto region (Italy). From the results it was evident that, beyond the very peculiar FA profile of goat cheeses (more short-chain FAs and less MUFAs), the 3 categories of Formaggi di malga, (artisanal cheeses produced in the temporary summer farms during transhumance to Alpine pastures), were very different than the other cheese categories in relation of the much higher CLA and Omega-3 content. Two other categories of cheeses produced by permanent farms located in the mountains (Morlacco del Grappa and Monte Veronese PDO) were intermediate and two other categories of cheeses, in the past produced in the mountain areas (Asiago PDO and Montasio PDO) but nowadays produced mainly in the plains, were not distinguishable from the other cheese categories.
9788869380594
Characterization of detailed fatty acid profile of 18 categories of cheeses from mountains and plains / Stocco, G.; Cipolat-Gotet, C.; Bergamaschi, M.; Bittante, and G.. - (2017). ((Intervento presentato al convegno XII Mountain Cheese meeting: The terroir of mountain cheeses: a focus on microbes, animals and production systems tenutosi a Padova, Italia nel 20-22 giugno 2017.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2898858
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