Stable isotope ratios, major, trace and radioactive elements in emmental cheeses of different origins

Lower variability of radionuclide activities in upland dairy products compared to soils and vegetation: Implication for environmental survey

“…This findings highlight the potential of using 90 Sr activities in dairy products to trace their origin, especially for mountain cheeses, for which stringent production procedures are required in order to be awarded an 'appellation of origin'. In many cases, cheese production period is limited to the outdoor grazing period (Pillonel et al, 2003).…”

H, C, N and O stable isotope characteristics of alpine forage, milk and cheese

“…As the isotopic ratios of diet constituents and water are related to local environment, isotope ratio analysis has recently been used to discriminate between milk and cheese produced in different areas, with different dietary regimes and production systems (organic or conventional) (Brescia, Monfreda, Buccolieri, & Carrino, 2005;Bontempo et al, 2011;Camin et al, 2004;Chesson et al, 2010;Crittenden et al, 2007;Engel et al, 2007;Kornexl, Werner, Rossmann, & Schmidt, 1997;Manca et al, 2001Manca et al, , 2006Molkentin, 2009;Molkentin & Giesemann, 2007;Pillonel et al, 2003;Renou et al, 2004). C isotope ratio (expressed as d 13 C) of milk and cheese components is related to the quantity of maize, which is an important constituent of cows' diet in many countries, especially in intensive breeding systems, but is often also used for energy supplementation in other dairy systems.…”

“…Each 10% increase in maize content in the diet corresponds to a 0.7e1.0& increase in the d 13 C of casein and a d 13 C maximum threshold value of À23.5& is suggested for milk casein, above which the presence of maize in the diet cannot be excluded (Camin et al, 2008). The 15 N/ 14 N ratio (expressed as d 15 N) of milk and cheese reflects agricultural conditions, e.g., different fertilisation practices, which vary between regions, closeness to the sea, drought in the area and the presence of leguminous species in the diet (Camin et al, 2004;Crittenden et al, 2007;Knobbe et al, 2006;Kornexl et al, 1997;Manca et al, 2001;Molkentin & Giesemann, 2010;Pillonel et al, 2003). Mountain products from grass-fed cows show d 15 N values lower than 4& (Bontempo et al, 2011;Camin et al, 2004;Pillonel et al, 2003).…”

“…(Camin et al, 2008) and they can therefore be used to discriminate between regions (Pillonel et al, 2003), as also observed for meat proteins (Camin et al, 2007;Heaton, Kelly, Hoogewerff, & Woolfe, 2008;Perini et al, 2009). In recent years the knowledge about production chain processes has assumed a growing importance as a working basis to increase the value of local products both in terms of their qualification and traceability.…”

Tracing the geographic origin of poultry meat and dried beef with oxygen and strontium isotope ratios

“…Several official methods based on oxygen (O) isotope ratios are currently in use for the determination of the authenticity of wine [4], maple syrup [5], and fruit juices [6]. Also for cheese [7][8][9][10] and butter [11] the O isotopic ratio has been shown to be a reliable tool to determine the geographic origin. Another promising element in this context is also strontium (Sr) which has already been used to determine the geographic origin of foods including meat [3,12], cheese [9], butter [9,11], and wine [13][14][15].…”