Data di Pubblicazione:
2010
Citazione:
Detection of milk powder and caseinates in Halloumi cheese / L. Pellegrino, S. Cattaneo, F.Masotti, G. Psathas. - In: JOURNAL OF DAIRY SCIENCE. - ISSN 0022-0302. - 93:8(2010), pp. 3453-3460. [10.3168/jds.2009-2923]
Abstract:
Halloumi cheese is traditionally manufactured from
fresh milk. Nevertheless, dried dairy ingredients are
sometimes illegally added to increase cheese yield.
Lysinoalanine and furosine are newly formed molecules
generated by heating and drying milk protein components.
The levels of these molecular markers in the
finished Halloumi have been investigated to verify their
suitability to reveal the addition of skim milk powder
and calcium caseinate to cheese milk. Because of the
severe heating conditions applied in curd cooking,
genuine Halloumi cheeses (n = 35), representative of
the Cyprus production, were characterized by levels of
lysinoalanine (mean value = 8.1 mg/100 g of protein)
and furosine (mean value = 123 mg/100 g of protein)
unusual for natural cheeses. Despite the variability of the
values, a good correlation between the 2 parameters (R
= 0.975) has been found in all cheeses, considering both
the fresh and mature cheeses as well as those obtained
from curd submitted to a prolonged cooking following a
traditional practice adopted by a very small number of
manufacturers. Experimental cheeses made by adding
as low as 5% of skim milk powder, or calcium caseinate,
or both, to cheese milk fell outside the prediction limits
at ±2 standard deviation of the above-reported correlation
regardless of curd cooking conditions or ripening
length. This correlation may be adopted as a reliable
index of Halloumi cheese genuineness.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
Key words ; Halloumi cheese ; cheese genuineness ; furosine ; lysinoalanine
Elenco autori:
L. Pellegrino, S. Cattaneo, F. Masotti, G. Psathas
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