Federazione Latterie Alto Adige

Bolzano, Italy

Federazione Latterie Alto Adige

Bolzano, Italy

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Scampicchio M.,Free University of Bozen Bolzano | Eisenstecken D.,Institute for Radiochemistry | Eisenstecken D.,Laimburg Research Center for Agriculture and Forestry | de Benedictis L.,Laimburg Research Center for Agriculture and Forestry | And 9 more authors.
Food Analytical Methods | Year: 2015

This work aims to discriminate milk samples according to their geographical origin, heat treatment, and season of production. This was achieved by combining different techniques, such as isotope ratio mass spectrometry (IRMS), mid- (MIRS) and near-infrared spectroscopies (NIRS), and gas chromatography with flame ionization detector (GC-FID). Milk samples were from North Tyrol (raw milk), South Tyrol (raw milk and high-temperature short time (HTST)), both collected in different seasons. Ultra-high-temperature (UHT) milk samples were from other European regions. These techniques, when used alone, showed limited discrimination capacity. Instead, when such techniques were combined in a multi-variate classification method (PLS-DA), then, milk samples were discriminated according to their geographical origin with an error lower than 5 %. The type of processing and the season were also discriminated. The combination of different techniques compensated their inherent limits and provided a good potential for determining the geographic origin of milk. © 2015 Springer Science+Business Media New York


Capici C.,Free University of Bozen Bolzano | Mimmo T.,Free University of Bozen Bolzano | Kerschbaumer L.,Federazione Latterie Alto Adige | Cesco S.,Free University of Bozen Bolzano | Scampicchio M.,Free University of Bozen Bolzano
Food Analytical Methods | Year: 2015

This work aims at demonstrating the potential use of isotope ratio mass spectrometry (IRMS) to trace milk samples during Stelvio cheese production chain, one of the most important cheese in the Alpine region. The results showed that isotope fractionation does not occur during the Stelvio cheese manufacturing, regardless to the type of milk used (raw or pasteurized). However, when the isotope values of the main two cheese fractions were independently analyzed (the fat and the resulting defatted cheese fraction), then, the samples prepared with raw milk can be discriminated from those prepared with pasteurized milk. In addition, we also demonstrated that it is possible to detect the presence in cheese of extraneous matter having different isotope values. Proof of the concept was given by replacing raw milk samples (with d13C of −25.1 ± 0.1 ‰) with reconstituted milk obtained from powdered milk samples (having δ13C of −20.4 ± 0.1 ‰). IRMS allowed to detect the presence in cheese of as low as 6.5 % of powdered milk. The results gave evidence that isotopic ratio mass spectrometry is able to trace milk samples along the cheese manufacturing and detect addition of milk or reconstituted powdered milk samples with significant different isotope value. © 2015, Springer Science+Business Media New York.

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