Rapid Discrimination and Authentication of Korean Farmstead Mozzarella Cheese through MALDI-TOF and Multivariate Statistical Analysis.

Sujatha Kandasamy,Han-Byul Kang,Jayeon Yoo,Jeonghee Yun,Jun-Sang Ham,Kuk-Hwan Seol

doi:10.3390/metabo11060333

Sujatha Kandasamy, Han-Byul Kang + Show 4 more

Open Access

https://doi.org/10.3390/metabo11060333

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Abstract

Geographical origin and authenticity are the two crucial factors that propel overall cheese perception in terms of quality and price; therefore, they are of great importance to consumers and commercial cheese producers. Herein, we demonstrate a rapid, accurate method for discrimination of domestic and import mozzarella cheeses in the Republic of Korea by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS). The protein profiles’ data aided by multivariate statistical analysis successfully differentiated farmstead and import mozzarella cheeses according to their geographical location of origin. A similar investigation within domestic samples (farmsteads/companies) also showed clear discrimination regarding the producer. Using the biomarker discovery tool, we identified seven distinct proteins, of which two (m/z 7407.8 and 11,416.6) were specific in farmstead cheeses, acting as potential markers to ensure authentication and traceability. The outcome of this study can be a good resource in building a database for Korean domestic cheeses. This study also emphasizes the combined utility of MALDI-TOF MS and multivariate analysis in preventing fraudulent practices, thereby ensuring market protection for Korean farmstead cheeses.

Highlights

Food authentication procedures are gaining much importance in the international food market because of increasing consumer awareness regarding food quality and safety
To the best of our knowledge, there is no research on protein profiles of the domestic cheeses produced in the Republic of Korea (ROK)
This study demonstrated the protein profiles of domestic mozzarella cheeses produced in the ROK for the first time

Summary

Introduction

Food authentication procedures are gaining much importance in the international food market because of increasing consumer awareness regarding food quality and safety. Market globalization and industrialization of food products forced the industry to become very competitive and financially profitable by creating more opportunities in adulteration/false labeling [1,2]. The cheese producers must compulsorily provide the species origin of milk as few consumers evade cow’s milk for allergic/intolerance disorders and ethical/religious reasons [5,9]. Because of these legal aspects and consumerism and reliability in the dairy industry, authentication becomes mandatory to define the uniqueness against frauds or commercial disputes [2,10]

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