Characterization of the Detailed Fatty Acid Profiles of a Large Number of Types of Cheese from the Mountains and Plains
The aim of this study was to characterize the highly detailed fatty acid (FA) profiles of 258 cheeses of 18 different categories of cheese collected in the mountains and on the plains of the Veneto region (Italy). The results clearly showed that, aside from the distinctive FA profiles of goat cheese...
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MDPI AG
2024-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/24/4040 |
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| author | Giovanni Bittante Nicolò Amalfitano Franco Tagliapietra Stefano Schiavon Claudio Cipolat-Gotet Giorgia Stocco |
| author_facet | Giovanni Bittante Nicolò Amalfitano Franco Tagliapietra Stefano Schiavon Claudio Cipolat-Gotet Giorgia Stocco |
| author_sort | Giovanni Bittante |
| collection | DOAJ |
| description | The aim of this study was to characterize the highly detailed fatty acid (FA) profiles of 258 cheeses of 18 different categories of cheese collected in the mountains and on the plains of the Veneto region (Italy). The results clearly showed that, aside from the distinctive FA profiles of goat cheeses (more short-chain FAs and fewer MUFAs), the three categories of Formaggio di Malga (artisanal cheeses produced on temporary summer farms on Alpine pastures where transhumance is practiced) were very different from the other cheese categories in terms of their much higher CLA and omega-3 contents. Two categories of cheese from permanent farms in the mountains (Morlacco del Grappa and Monte Veronese PDO) were intermediate, and two other categories of cheeses originating in the mountains (Asiago PDO and Montasio PDO), but now produced mainly on the plains, were not distinguishable from the other cheese categories. The very detailed profile (65 individual FA, 11 isomers, and 12 groups of FAs) and the large number of cheese types analyzed (18) may represent a useful reference for future investigations, especially on the causes of variability in FAs and on their relationships with sensory properties and nutrition/health in humans. |
| format | Article |
| id | doaj-art-64ae46ea0f994dd5bae57fbe2c62d58e |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-64ae46ea0f994dd5bae57fbe2c62d58e2025-08-20T02:55:45ZengMDPI AGFoods2304-81582024-12-011324404010.3390/foods13244040Characterization of the Detailed Fatty Acid Profiles of a Large Number of Types of Cheese from the Mountains and PlainsGiovanni Bittante0Nicolò Amalfitano1Franco Tagliapietra2Stefano Schiavon3Claudio Cipolat-Gotet4Giorgia Stocco5Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, 35020 Padua, ItalyDepartment of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, 35020 Padua, ItalyDepartment of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, 35020 Padua, ItalyDepartment of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, 35020 Padua, ItalyDepartment of Veterinary Science, University of Parma, 43126 Parma, ItalyDepartment of Veterinary Science, University of Parma, 43126 Parma, ItalyThe aim of this study was to characterize the highly detailed fatty acid (FA) profiles of 258 cheeses of 18 different categories of cheese collected in the mountains and on the plains of the Veneto region (Italy). The results clearly showed that, aside from the distinctive FA profiles of goat cheeses (more short-chain FAs and fewer MUFAs), the three categories of Formaggio di Malga (artisanal cheeses produced on temporary summer farms on Alpine pastures where transhumance is practiced) were very different from the other cheese categories in terms of their much higher CLA and omega-3 contents. Two categories of cheese from permanent farms in the mountains (Morlacco del Grappa and Monte Veronese PDO) were intermediate, and two other categories of cheeses originating in the mountains (Asiago PDO and Montasio PDO), but now produced mainly on the plains, were not distinguishable from the other cheese categories. The very detailed profile (65 individual FA, 11 isomers, and 12 groups of FAs) and the large number of cheese types analyzed (18) may represent a useful reference for future investigations, especially on the causes of variability in FAs and on their relationships with sensory properties and nutrition/health in humans.https://www.mdpi.com/2304-8158/13/24/4040CLAomega-3Alpine mountain cheesesgoat cheesesPDO cheesespasta filata cheeses |
| spellingShingle | Giovanni Bittante Nicolò Amalfitano Franco Tagliapietra Stefano Schiavon Claudio Cipolat-Gotet Giorgia Stocco Characterization of the Detailed Fatty Acid Profiles of a Large Number of Types of Cheese from the Mountains and Plains Foods CLA omega-3 Alpine mountain cheeses goat cheeses PDO cheeses pasta filata cheeses |
| title | Characterization of the Detailed Fatty Acid Profiles of a Large Number of Types of Cheese from the Mountains and Plains |
| title_full | Characterization of the Detailed Fatty Acid Profiles of a Large Number of Types of Cheese from the Mountains and Plains |
| title_fullStr | Characterization of the Detailed Fatty Acid Profiles of a Large Number of Types of Cheese from the Mountains and Plains |
| title_full_unstemmed | Characterization of the Detailed Fatty Acid Profiles of a Large Number of Types of Cheese from the Mountains and Plains |
| title_short | Characterization of the Detailed Fatty Acid Profiles of a Large Number of Types of Cheese from the Mountains and Plains |
| title_sort | characterization of the detailed fatty acid profiles of a large number of types of cheese from the mountains and plains |
| topic | CLA omega-3 Alpine mountain cheeses goat cheeses PDO cheeses pasta filata cheeses |
| url | https://www.mdpi.com/2304-8158/13/24/4040 |
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