Abstract
The manufacturing of Buffalo Mozzarella PDO (Protected Designation of Origin) cheese requires the exclusive use of fresh buffalo milk, which must be transformed into cheese within 60 hours after milking. The limited availability of buffalo milk and simultaneous increase in Mozzarella demand during the summer cause producers to use frozen intermediates (milk and/or curd) in the cheese-making process. These practices are not allowed. Few data are available in the literature about the effects of freezing on buffalo milk and curd. Recent studies demonstrated that the use of frozen buffalo milk can be detected in mozzarella cheese based on the increase in casein fragment γ4-CN. This work aims to verify the possibility of tracing the presence of frozen curd in Buffalo Mozzarella PDO cheese. The electrophoresis technique was used to reveal the presence of γ4-CN. Equivalent concentrations of this fragment were found in fresh and frozen curd that were stored for 9 months. Our results suggest that γ4-CN cannot be used to discriminate fresh PDO Mozzarella and Mozzarella cheese produced from frozen curd. A second objective of the work was to evaluate the effects of freezing on curd lipids. In particular, the fatty acid and mono-diglyceride profiles were evaluated. Significant differences were found in the amounts of 1,2-Dipalmitin and 1,3-Diolein between fresh curd and curd that was stored for 9 months at freezing temperatures. Although some significant differences were found in the mono-diglyceride profiles, no objective marker that can distinguish between fresh and frozen products is currently available.
Highlights
Buffalo Mozzarella PDO (Protected Designation of Origin) is a stretched curd cheese produced exclusively by using fresh buffalo milk, which must be processed within 60 hours after milking (EC Regulation 103/2008)
Our results suggest that γ4-CN cannot be used to discriminate fresh PDO Mozzarella and Mozzarella cheese produced from frozen curd
The obtained casein detection results confirmed the non-effectiveness of γ4-CN to discriminate mozzarella cheese produced by frozen curd
Summary
Buffalo Mozzarella PDO (Protected Designation of Origin) is a stretched curd cheese produced exclusively by using fresh buffalo milk, which must be processed within 60 hours after milking (EC Regulation 103/2008). Geographical Indications are the authentic expression of the values and the history of a territory. These certifications are a guarantee of quality for both producers and consumers, in terms of safety, genuineness and freshness. During the summer there is limited availability of buffalo milk and a concurrent increase in Mozzarella demand. To overcome this inconvenience, producers resort not to contemplated practices. They freeze milk or curd (mainly curd) in the winter and use them to manufacture Mozzarella PDO when there is a lack of fresh milk. Food control authorities require an analytical method to discriminate between fresh Mozzarella PDO cheese and Mozzarella produced from frozen intermediates, which are not produced according to the PDO manufacturing process
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