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Alkaline Phosphatase Survey in Pecorino Siciliano PDO Cheese

The determination of alkaline phosphatase (ALP) in cheeses has become an official method for controlling cheeses with a protected designation of origin (PDO), all of which use raw milk. PDO cheeses, characterized by high craftsmanship, usually have an uneven quality. However, for these cheeses, it i...

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Autores principales: Todaro, Massimo, Lo Presti, Vittorio, Macaluso, Alessandro, Alleri, Maria, Licitra, Giuseppe, Chiofalo, Vincenzo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8304104/
https://www.ncbi.nlm.nih.gov/pubmed/34359518
http://dx.doi.org/10.3390/foods10071648
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author Todaro, Massimo
Lo Presti, Vittorio
Macaluso, Alessandro
Alleri, Maria
Licitra, Giuseppe
Chiofalo, Vincenzo
author_facet Todaro, Massimo
Lo Presti, Vittorio
Macaluso, Alessandro
Alleri, Maria
Licitra, Giuseppe
Chiofalo, Vincenzo
author_sort Todaro, Massimo
collection PubMed
description The determination of alkaline phosphatase (ALP) in cheeses has become an official method for controlling cheeses with a protected designation of origin (PDO), all of which use raw milk. PDO cheeses, characterized by high craftsmanship, usually have an uneven quality. However, for these cheeses, it is necessary to establish ALP values so that they can be defined as a raw milk product. In this study, a dataset with Pecorino Siciliano PDO samples was analyzed to determine ALP both at the core and under the rind. The results showed that there was no significant difference between the different zones in Pecorino cheese. A second dataset of 100 pecorino cheese samples determined that ALP was only at the core of the cheese. Moreover, there was a statistically significant difference between the ALP values of cheeses produced with raw milk and those produced with pasteurized milk. Furthermore, according to the temperatures, a wide variability of ALP values was observed in the Pecorino Siciliano PDO samples from the core of the cheeses. This was a result of several under scotta whey cooking methodologies adopted by cheesemakers, which do not permit a clear range. Therefore, further investigation is desirable.
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spelling pubmed-83041042021-07-25 Alkaline Phosphatase Survey in Pecorino Siciliano PDO Cheese Todaro, Massimo Lo Presti, Vittorio Macaluso, Alessandro Alleri, Maria Licitra, Giuseppe Chiofalo, Vincenzo Foods Communication The determination of alkaline phosphatase (ALP) in cheeses has become an official method for controlling cheeses with a protected designation of origin (PDO), all of which use raw milk. PDO cheeses, characterized by high craftsmanship, usually have an uneven quality. However, for these cheeses, it is necessary to establish ALP values so that they can be defined as a raw milk product. In this study, a dataset with Pecorino Siciliano PDO samples was analyzed to determine ALP both at the core and under the rind. The results showed that there was no significant difference between the different zones in Pecorino cheese. A second dataset of 100 pecorino cheese samples determined that ALP was only at the core of the cheese. Moreover, there was a statistically significant difference between the ALP values of cheeses produced with raw milk and those produced with pasteurized milk. Furthermore, according to the temperatures, a wide variability of ALP values was observed in the Pecorino Siciliano PDO samples from the core of the cheeses. This was a result of several under scotta whey cooking methodologies adopted by cheesemakers, which do not permit a clear range. Therefore, further investigation is desirable. MDPI 2021-07-16 /pmc/articles/PMC8304104/ /pubmed/34359518 http://dx.doi.org/10.3390/foods10071648 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Communication
Todaro, Massimo
Lo Presti, Vittorio
Macaluso, Alessandro
Alleri, Maria
Licitra, Giuseppe
Chiofalo, Vincenzo
Alkaline Phosphatase Survey in Pecorino Siciliano PDO Cheese
title Alkaline Phosphatase Survey in Pecorino Siciliano PDO Cheese
title_full Alkaline Phosphatase Survey in Pecorino Siciliano PDO Cheese
title_fullStr Alkaline Phosphatase Survey in Pecorino Siciliano PDO Cheese
title_full_unstemmed Alkaline Phosphatase Survey in Pecorino Siciliano PDO Cheese
title_short Alkaline Phosphatase Survey in Pecorino Siciliano PDO Cheese
title_sort alkaline phosphatase survey in pecorino siciliano pdo cheese
topic Communication
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8304104/
https://www.ncbi.nlm.nih.gov/pubmed/34359518
http://dx.doi.org/10.3390/foods10071648
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