The maximum percentage of cheese rind in Parmigiano Reggiano P.D.O. grated cheese is fixed at 18% by the product Specification. Purpose of the present study is to evaluate the presence of 3-keto-4-cholestene in grated Parmigiano Reggiano cheese and rind in different ages (12 and 24 months) and from different cleaning treatments of the rind (washing by water and dry scraping of the rind). The study analysed 31 samples of cheese rind and 10 samples of cheese by GC-MS, detecting the ratio between the area of 3-keto-4-cholestene and cholesterol. Preliminary data suggested that the absence of this molecule in the samples from the inner part of the wheel and its presence in the samples from the rind could be used to discriminate these two kinds of samples. Regarding other variables (ages and cleaning treatment), due to low number of samples and high degree of variability among samples from the same group, it is not possible to define a significative correlation and further studies are needed.

Preliminary evaluation of 3-keto-4-cholestene in Parmigiano Reggiano P.D.O. cheese / Caligiani, Augusta; Lolli, Veronica; Palla, Gerardo Giovanni; Pizzamiglio, Valentina; Nocetti, Marco. - In: SCIENZA E TECNICA LATTIERO-CASEARIA. - ISSN 0390-6361. - (2019), pp. 25-29. [10.36138/STLC.01.2019.02]

Preliminary evaluation of 3-keto-4-cholestene in Parmigiano Reggiano P.D.O. cheese

Augusta Caligiani;Veronica Lolli;Gerardo Palla;
2019-01-01

Abstract

The maximum percentage of cheese rind in Parmigiano Reggiano P.D.O. grated cheese is fixed at 18% by the product Specification. Purpose of the present study is to evaluate the presence of 3-keto-4-cholestene in grated Parmigiano Reggiano cheese and rind in different ages (12 and 24 months) and from different cleaning treatments of the rind (washing by water and dry scraping of the rind). The study analysed 31 samples of cheese rind and 10 samples of cheese by GC-MS, detecting the ratio between the area of 3-keto-4-cholestene and cholesterol. Preliminary data suggested that the absence of this molecule in the samples from the inner part of the wheel and its presence in the samples from the rind could be used to discriminate these two kinds of samples. Regarding other variables (ages and cleaning treatment), due to low number of samples and high degree of variability among samples from the same group, it is not possible to define a significative correlation and further studies are needed.
Preliminary evaluation of 3-keto-4-cholestene in Parmigiano Reggiano P.D.O. cheese / Caligiani, Augusta; Lolli, Veronica; Palla, Gerardo Giovanni; Pizzamiglio, Valentina; Nocetti, Marco. - In: SCIENZA E TECNICA LATTIERO-CASEARIA. - ISSN 0390-6361. - (2019), pp. 25-29. [10.36138/STLC.01.2019.02]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2933315
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