Abstract
The activity of α-l-fucosidase (FSC) has been measured for the first time in Fiore Sardo PDO (Protected Designation of Origin) raw milk cheese. To do this, a RP-HPLC method has been developed, validated and tested on a reliable sampling of cheese experimentally produced in laboratory batches. Three experimental factors have been considered in this work: the thermal treatment undergone by the milk, the lactation period and the ripening time of cheese. Results obtained have evidenced: (i) a meaningful reduction in the activity of FSC from cheeses produced using raw milk to those obtained by thermized milk; (ii) an increase in the activity of FSC during the first months of lactation period (from December to February), followed by a substantial constancy in the central and final months of lactation (from February to May); (iii) the enzyme activity is independent of the ripening time. This method might be useful in revealing frauds related to the use of mild thermal treatments of the milk when this is not allowed as for Fiore Sardo PDO cheese but also for several PDO cheeses for which the specifications establish that raw milk only must be used for their production.
Highlights
Fiore Sardo PDO (Protected Designation of Origin) sheep milk cheese is one of the most ancient and traditional cheeses from Sardinia, Italy
Since the development of a specific analytical method able to detect, with a low limit of detection and high accuracy, the activity of FSC in raw milk cheeses is unprecedented in the literature, the principal aims of the present study are to develop and validate an analytical procedure devoted to measuring the activity of the FSC in cheese, and to test this procedure with Fiore Sardo samples made from raw or thermized sheep milk, respectively
For the first time a RP-HPLC method devoted to the evaluation of FSC activity in raw milk cheese has been developed, validated and applied to a valuable PDO cheese from Sardinia (Italy): the
Summary
Fiore Sardo PDO (Protected Designation of Origin) sheep milk cheese is one of the most ancient and traditional cheeses from Sardinia, Italy. It is an uncooked cheese which, as required by the PDO specification [1], must be produced exclusively by raw whole milk from Sarda sheep. Thermal treatment is the most common method to increase the safety and shelf life of milk and dairy products. This practice could have negative effects on their nutritional and sensory
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