Chemometric studies of fresh and semi-hard goats' cheeses produced in Tenerife (Canary Islands)

Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat's milk cheeses

“…EP and ER cheese dry matter, like that of their controls, increased throughout ripening ( P < 0.05), while EF cheese dry matter, like that of its control, only increased until day 30 of ripening ( P < 0.05) (data not shown). The chemical composition of cheeses was similar to that of other semi‐hard goat's cheeses …”

Minerals multi-element analysis and its relationship with geographical origin of artisanal Mexican goat cheeses

“…The data were collected in a matrix of dimensions (J*M) K, where J = 8 cheeses (2 types of cheeses and 4 places), M = 6 repetitions and K = 17 elements for a total 816 data. Descriptive analysis and central tendency (mean and standard deviation), as well as one-way (type of cheese) analysis of variance (ANDVA) and a Tukey post hoc test to determine significant difference in the minerals concentration between both types of cheeses were applied (Peláez-Puerto et al,2004;Moreno-Rojas et al,2012).…”

“…Differences (P < 0.05) between the fresh and matured cheeses for the following elements were found: Pb and Al (heavy), K and Na (Major), Mn, Se and Zn (essential), and Sr (other elements). The matured cheeses showed the highest concentrations (P < 0.05) of Pb, Al, Mn, Se, K, and Na, which may be attributed to changes in the protein fraction by dehydration related with the maturity process, and the retention of elements in the casein network (Peláez-Puerto et al, 2004;Herrera-García et al, 2006). The values of the correlation coefficient of the curves per element were R 2 = 0.99.…”

“…Respect to content of essential elements, it was found that the concentrations of Cu, Cr and Fe were similar (P > 0.05) between both types of cheeses (Table 3). This result is due to the metals mentioned above becoming concentrated during the dehydration of the cheeses caused by the ripening process (Peláez-Puerto et al, 2004;Herrera-García et al, 2006). While the high Zn content in the fresh cheeses may be due to the association of this element with albumins and other proteins in the whey and possibly to its presence in the milk (Peláez-Puerto et al, 2004;Nečemer et al, 2016).…”

“…Therefore, it is important to apply the geographical origin approach as a measure of food security, traceability, consumer protection and geographical marker of artisanal cheeses (Moreno-Rojas et al, 2010;Nečemer et al, 2016). This approach has been applied in diverse cheeses with Designation of Drigin (DD) from Spain (Peláez-Puerto et al, 2004;Almanera et al, 2007;Ledesma et al, 2007;Moreno-Rojas et al, 2010, Egypt (Dsorio et al, 2015) and Slovenia (Nečemer et al, 2016).…”