Protected Designation Of Origin Research Articles

Assessment of residual plant DNA in bulk milk for Grana Padano PDO production by a metabarcoding approach.

The aim of this study was to evaluate the ability of DNA metabarcoding, by rbcl as barcode marker, to identify and classify the small traces of plant DNA isolated from raw milk used to produce Grana Padano (GP) cheese. GP is one of the most popular Italian PDO (Protected Designation of Origin) produced in Italy in accordance with the GP PDO specification rules that define which forage can be used for feeding cows. A total of 42 GP bulk tank milk samples were collected from 14 dairies located in the Grana Padano production area. For the taxonomic classification, a local database with the rbcL sequences available in NCBI on September 2020/March 2021 for the Italian flora was generated. A total of 8,399,591 reads were produced with an average of 204,868 per sample (range 37,002-408,724) resulting in 16, 31 and 28 dominant OTUs at family, genus and species level, respectively. The taxonomic analysis of plant species in milk samples identified 7 families, 14 genera and 14 species, the statistical analysis conducted using alpha and beta diversity approaches, did not highlight differences among the investigated samples. However, the milk samples are featured by a high plant variability and the lack of differences at multiple taxonomic levels could be due to the standardisation of the feed rationing, as requested by the GP rules. The results suggest that DNA metabarcoding is a valuable resource to explore plant DNA traces in a complex matrix such as milk.

UV-Vis spectroscopy and one-class modeling for the authentication of the geographical origin of green coffee beans from Cerrado Mineiro, Brazil

Green coffee beans produced in the Cerrado Mineiro region have a Protected Designation of Origin (PDO) certificate. This guarantees that its coffees are among Brazil's most appreciated and valued. This study aimed to develop an authentication method to characterize and differentiate coffee beans from this region. Ultraviolet-visible spectra of 130 green coffee bean samples were used for one-class modeling with SIMCA (soft independent modeling of class analogy), DD-SIMCA (data-driven SIMCA), and OCPLS (one-class partial least squares). Ordered predictors selection (OPS) variable selection was applied to simplify multivariate models and improve their performance. The interpretation of developed models was performed by evaluating the parameter modeling power for variables of SIMCA models. It was possible to assign the most predictive variables to trigonelline and chlorogenic acids as responsible for discriminating coffee beans from Cerrado Mineiro from coffee beans of their three main competitor regions: Caparaó, Mogiana, and Sul de Minas. Finally, methodologies as developed in this work, based on one-class modeling methods, can be proposed to authenticate other coffee-producing regions, food matrices, and agricultural products.

CASE STUDY: ROMANIAN VERSUS INTERNATIONAL GRAPEVINE VARIETIES AUTHORIZED IN 2021 FOR PDO WINES IN WEST ROMANIA

This paper represents a not at all gratifying perspective for the future and for the chance of viticulture and vinification in western Romania and, in extenso, in the whole country, seen through the prism of a chaotic choice of the structure of varieties from vineyards destined to obtain wines with PDO = protected designation of origin, established through reconversion / restructuring programs supported with European structural funds. The zoning of the grapevine varieties, legislated in Romania, represented a small directing lever towards high-performance plantations, but it was far from becoming a guideline. Research in recent years, in conjunction with regional and global climate changes, demonstrates the inefficiency of choosing varieties by empirical methods, by market requirements at a given time, by fashion or commercial recommendations. The share of local wine grape varieties and their presence in the wine market in their most elaborate form, is far from competitive, which brings many questions for future planning, in the limited conditions, given by European Commission politics, for increasing the grapevines growing area in Romania.

Autochthonous Microbes to Produce Ligurian Taggiasca Olives (Imperia, Liguria, NW Italy) in Brine

Table olives are considered high-quality food, and Italy has a wealth of varieties and typical features that are truly unique in the world (about eighty cultivars of table olives or dual-purpose olives, four of which are protected by the protected designation of origin—PDO), and it is the second largest European consumer, behind Spain. The Taggiasca olive does not have a PDO, but it is very appreciated not only in the region of production (Liguria), but also in all the Italian regions and abroad. Autochthonous microbes (bacteria, yeasts, and filamentous fungi) are essential in the fermentative processes for brine olive production. However, these microbial communities that colonised the olive drupes are affected by the environmental conditions and the fermentation treatments. Hence the importance of studying and comparing olive microbes from different farms and investigating the relationships between bacteria, yeasts, and filamentous fungi to speed up the deamarisation process. Our results showed that yeasts are dominant relative to lactobacteria in all three brines studied, and Wickerhamomyces anomalus was the most performant fungus for the oleuropein degradation. The latter represents the best candidate for the realisation of a microbial starter.

Elemental profiles of swine tissues as descriptors for the traceability of value-added Italian heavy pig production chains

The increasing demand for reliable traceability tools in the meat supply chain has prompted the exploration of innovative approaches that meet stringent quality standards. In this work, 57 elements were quantified by inductively coupled plasma mass spectrometry and direct mercury analysis in 80 muscle and 80 liver samples of Italian heavy pigs to investigate the potential of new tools based on multi-elemental profiles in supporting value-added meat supply chains. Samples from three groups of animals belonging to the protected designation of origin (PDO) Parma Ham circuit (conventionally raised; raised with genetically modified organism (GMO)-free feeds; raised with GMO-free feeds plus the supplementation of omega-3 polyunsaturated fatty acids (n-3 PUFA)) and a fourth group of samples from animals not compliant with the PDO Parma Ham production process were analyzed. Hierarchical cluster analysis allowed for the identification of three macro-clusters of liver or muscle samples, highlighting some inhomogeneities among the target groups. Following SIMCA analysis, better classification models were obtained by using liver elemental profiles (95% correct classification rate), with the highest classification accuracy observed for GMO-free livers (100%). The elements contributing the most to the separation of livers by class membership were La, Ce, and Pb for conventional, Li, Cr, Fe, As, and Sr for GMO-free + n-3 PUFA, and Lu for non-PDO samples. Given these findings, the analysis of the elemental profiles of pig tissues can be regarded as a promising method to confirm the declared pig meat label attributes, deter potential complex fraud, and support meat traceability systems.

Soil properties of vineyards on arkoses as a basis to understand their suitability and optimum performance

AbstractThe study of the soil properties and geochemistry of vineyard soils of the Méntrida Protected Designation of Origin (PDO) (central Spain) was performed to better understand the role of soil as a terroir component and to contribute to sustainable vineyard management. Soil physico‐chemical characteristics were determined, along with the content of trace elements (by placing emphasis on rare earths) in topsoils and subsoils. The dominant soil types were Inceptisols, Alfisols and Entisols (USDA soil classificacion), i.e., Cambisols, Luvisols and Regosols in the World Reference Base for Soil Resources (WRB) system. They were all deep and well‐structured. Our findings reveal that soil‐available nitrogen (N) ranged from 0.03 to 0.21 (%), with soil‐available phosphorus (P) ranging from 0.20 to 40.50 (mg·kg−1). pH had a mean of 6.33 (range: 4.4–8.7) in the ten observations, and a degree of mesotrophic saturation in bases (V%), except in one that had a 100% value (soils where carbonates were absent, save exceptional cases). A medium to high cation exchange capacity (CEC) was found (range: 9.8–38.3 cmol·kg−1). The mean values of elements' contents were (mg·kg−1): Sc 14.8, V 32.13, Cr 23.09, As 4.01, Ni 8.57, Cu 6.43, Zn 30.13, Rb 143.49, Sr 63.03, Y 15.39, Ba 374,44, La 25.87, Ce 43.77, Pb 22.25, Nd 21.28. They decreased in this order: Ba > Rb > Sr > Ce > V > Zn > La > Cr > Pb > Nd > Y > Sc > Cu > As. The results confirm the importance of soils for the PDO, with an optimum condition to produce grapevine quality laying the foundations to obtain a good wine. Our findings provide insights into the importance of pedological properties for regulating soil nutrient availability across soil types, and support soil resource utilization management in regional viticulture.

Compositional Differences of Greek Cheeses of Limited Production.

Greece has a long tradition in cheesemaking, with 22 cheeses registered as protected designation of origin (PDO), 1 as protected geographical indication (PGI), and 1 applied for PGI. Several other cheeses are produced locally without any registration, which significantly contribute to the local economy. The present study investigated the composition (moisture, fat, salt, ash, and protein content), color parameters, and oxidative stability of cheeses that do not have a PDO/PGI certification, purchased from a Greek market. Milk and cheese types were correctly assigned for 62.8 and 82.1 % of samples, respectively, through discriminant analysis. The most important factors for milk type discrimination were L, a and b color attributes, salt, ash, fat-in-dry-matter, moisture-in-non-fat-substance, salt-in-moisture, and malondialdehyde contents, whereas a and b, and moisture, ash, fat, moisture-in-non-fat substance contents, and pH were the most influential characteristics for sample discrimination according to cheese type. A plausible explanation may be the differences in milk chemical composition between three animal species, namely cows, sheep, and goats and for the manufacture procedure and ripening. This is the very first report on the proximate analysis of these, largely ignored, chesses aiming to simulate interest for further study and production valorization.

PROTECTED PRODUCTSIN THE EUROPEAN UNION SELECTED ECONOMIC ASPECTS

The aim of the paper is to present the situation of the protected products market in the European Union in terms of their supply. To protect the names of specific products, their unique characteristics, and the traditional manufacture, a quality scheme with the following designations: Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), Geographical Indication (GI) and Traditional Specialty Guaranteed (TSG) was introduced in the European Union. EU databases such as eAmbrosia, GIview and European Commissions reports were used in this study. Recently available data and, to show changes, data for 2013-2023 were used. Conducting research proved the role of protected agri-food products is growing, both in terms of value and quantity. This may indicate that food producers are becoming more active in submitting products to the protected product system, which is also beneficial to consumers. However, there are large disparities among EU countries in terms of producers activity in registering products. Most of the agri-food products on the register of protected products come from southern Europe countries. The structure of registered agri-food products is dominated by vegetables and fruits, cheeses, and meat and meat products.

A Genotyping Method for Detecting Foreign Buffalo Material in Mozzarella di Bufala Campana Cheese Using Allele-Specific- and Single-Tube Heminested-Polymerase Chain Reaction.

Mozzarella di Bufala Campana (MdBC) cheese is a Protected Designation of Origin (PDO) product that is important for the economy and cultural heritage of the Campania region. Food fraud can undermine consumers' trust in this dairy product and harm the livelihood of local producers. The current methods for detecting adulteration in MdBC cheese due to the use of buffalo material from foreign countries could exhibit limitations associated with the required use of expensive equipment, time-consuming procedures, and specialized personnel. To address these limits here, we propose a rapid, reliable, and cost-effective genotyping method that can detect foreign buffalo milk in a counterpart from the PDO area and in MdBC cheese, ensuring the quality and authenticity of the latter dairy product. This method is based on dedicated allele-specific and single-tube heminested polymerase chain reaction procedures. By using allele-specific primers that are designed to detect the nucleotide g.472G>C mutation of the CSN1S1Bbt allele, we distinguished an amplicon of 330 bp in the amplification product of DNA when extracted from milk and cheese, which is specific to the material originating from foreign countries. By spiking foreign milk samples with known amounts of the counterpart from the PDO area, the sensitivity of this assay was determined to be 0.01% v/v foreign to PDO milk. Based on a rough estimate of its simplicity, reliability, and cost, this method could be a valuable tool for identifying adulterated buffalo PDO dairy products.

Sustainable Viticulture in the Valdepeñas Protected Designation of Origin: From Soil Quality to Management in Vitis vinifera

Historically, the productivity–quality dualism has been fundamentally oriented toward productivity in Castilla-La Mancha (Spain), and more specifically, in the Valdepeñas Protected Designation of Origin (PDO). Today this trend is balanced and involves another factor: the environment. From this perspective, soil quality conservation and enhancement is one of the major sustainable viticulture goals today. This study explores soil characteristics and identifies the diversity in soils in the study area for vineyard production in the terroir context, synthesizing old and new trends in applying vineyard cultivation techniques in relation to their sustainability and identifying knowledge gaps in the management of novel practices to improve soil productivity and grape quality. The effects of integrated, organic, and traditional biodynamic management are discussed. The main conclusion is that a careful retrospective analysis of the grape-growing techniques that have dominated in the past century (soil cultivation, fertilization, etc.) is not unfavorable from a sustainability point of view. The study outlines and emphasizes that, despite the suitability of soils, it is necessary to evolve with new methodologies, but without forgetting ancestral techniques.

How Can Collective Action Support the Agroecological Transition in Geographical Indication Vineyards? Insights from the Loire Valley Wine Area

Few studies have examined the agroecological transition in viticulture, which involves transformation processes, especially at the territorial scale where collective action plays a key role in the dissemination of transition strategies. Collective action in the agroecological transition must be studied in order to encourage and accelerate changes in practices. In this study, collective action is analyzed to understand how governance structures influence the development of collective agroecological transition strategies. Elinor Ostrom’s Institutional Analysis and Development and Social–Ecological Systems analysis frameworks were applied to the Anjou-Saumur wine area in the Loire Valley, where nearly 80% of wine production is under protected designations of origin. Data were collected through seven semi-structured interviews, which were analyzed qualitatively in order to identify the main actors and collective strategies in the agroecological transition. The study showed that the polycentric structure of governance in the protected designations of the origin system enables institutional actors to collectively coordinate their actions. Moreover, collective action is structured in three focal action situations that overlap at the institutional level due to two key actors in the agroecological transition, but also due to tacit rules of the organizational structure for some actors. Action situations dynamically interact with each other across time and geographical scales, helping the agroecological transition process forward by combining top-down and bottom-up strategies. This study provides a novel way of applying the IAD/SES framework as well as a new look at collective action for the agroecological transition at the institutional scale in French viticultural systems under protected designations of origin. This paves the way for interdisciplinary research for the agroecological transition, and might help to select the best strategies to encourage changes of viticultural practices.

Authenticating the geographical origin of the Chinese yam (Tiegun) with stable isotopes and multiple elements.

The Chinese yam, an important orphan crop with both high nutrient and health promoting value, is mainly produced in the Yellow-Huai-Hai plain near the river basins in China. The protected designation of origin (PDO)-labeled Chinese yam differs greatly from others in market acceptance and price, which has led to fakes and the need for reliable authentication methods. Hence, stable isotope ratios of δ 13C, δ 15N, δ 2D, and δ 18O and 44 multielemental contents were used to explore the authentication of geographical origins and the effect of environmental factors. Twenty-two elements and δ 15N were selected as the key variables to authenticate Chinese yams from three river basins as well as to authenticate them among traditional PDOs and others in the Yellow River basin. Moreover, six environmental factors, including the moisture index, maximum temperature, photosynthetically active radiation, soil organic carbon, total nitrogen and pH, were found to be highly related to these variances.

Generation Z Romanian Students’ Relation with Rural Tourism—An Exploratory Study

The subject of generations and their differences has been intensely analyzed and debated. Each generation has its own characteristics, regardless of the element that differentiates them. Gen Z’s relationship with tourism has been approached in recent years from various perspectives by many scholars. For the current research, representative characteristics were identified as important for Gen Z: off-the-beaten-path locations and experiences. Off-the-beaten-path locations refer to small-scale destinations, under-tourism, local businesses, sustainability, and local traditions. All of the aspects mentioned before are typical of rural tourism. Experiences are introduced by various elements of rural attractiveness: material cultural heritage (MCH) and immaterial (ICH), the living human treasures program (LHT), wine tourism, products with a protected designation of origin (PDO), products with a protected geographical indication (PGI), culinary diversity, and other rural leisure facilities. Two purposes have been established: to identify the relationship between Gen Z and rural tourism and its components defined by cultural heritage and traditional gastronomy, and to construct a predictive model regarding Gen Z’s behavior when traveling to rural destinations. For this, we performed a quantitative investigation among university students from Romania using an online survey. Using 280 Gen Z respondents from 323 valid responses, we performed a direct logistic regression. The results showed that they value local gastronomy and unique attractions, which we can include in MCH. The price represents an important element when choosing an accommodation unit. Due to the constantly increasing share of Gen Z in the tourism market, destinations and tourism operators will have time to prepare and adapt to new realities. Transversal research will benefit from the opportunity to compare Gen Z’s preferences and changes over time.

Microbiological Characterization of Protected Designation of Origin Serra da Estrela Cheese.

Serra da Estrela is the oldest and most recognizable traditional protected designation of origin (PDO) cheese from Portugal. It has been extensively studied over the years, but the latest microbial characterization is 20 years old. Hence, this work aimed to perform an updated characterization of Serra da Estrela PDO cheeses and raw materials. Our analysis showed that lactic acid bacteria content on Serra da Estrela cheeses exceeded 8.8 log CFUsg-1, in all analyzed samples, with lactococci, lactobacilli and Leuconostoc spp. predominating over enterococci strains. Moreover, lactococci and lactobacilli abundance increased across the production season, while enterococci dropped considerably in late manufactures. Lastly, Leuconostoc spp. content remained unchanged in all analyzed periods. A correspondence analysis showed that L. paracasei, L. lactis, E. durans, E. faecium and L. mesenteroides are transversal in Serra da Estrela cheese manufacturing and were closely associated with milk, curd and cheese matrices. Additionally, L. casei, L. plantarum and L. curvatus were specifically associated with cheese matrices, possibly active during ripening and contributing for the development of these cheeses' organoleptic characteristics.

Comparing Different Packaging Conditions on Quality Stability of High-Pressure Treated Serra da Estrela Cheeses during Cold Storage.

Serra da Estrela cheese with a Protected Designation of Origin (PDO) is a traditional cheese that is wrapped in paper without vacuum. High-pressure processing (HPP), which requires vacuum packaging of the cheese, has been used for its cold pasteurization to overcome safety issues. In this study, two packaging systems were studied: non-vacuum greaseproof paper wrapping package and vacuum packaging in plastic film. Lactococci, lactobacilli, enterococci, and total mesophiles reached ca. 8 log cfu g-1 and 4-6 log cfu g-1 in control (unpasteurized) and HPP-treated cheeses, respectively, with no significant differences between packaging systems. Spoilage microorganisms' viable cell numbers were reduced to <3 log cfu g-1 (quantification limit) in HPP-treated cheeses, independently of the packaging system. Yeasts and molds reached >5 log cfu g-1 in non-vacuum paper-wrapped cheeses. A vacuum-packaging system enabled better control of cheese proteolysis, which was revealed to be closer to that of the original control cheese values at the end of the 10-month storage period. In addition, cheese stored under vacuum film packaging became harder than non-vacuum paper-wrapped cheeses at each time point. Overall, conventional non-vacuum paper wrapping is adequate for short storage periods (<3 months), but for long periods vacuum packaging in plastic film is preferable.

Wine tourism as a catalyst for green innovation: evidence from the Spanish wine industry

PurposeThis research focuses on analysing the effect of wine tourism on green product and process innovations developed by Spanish wineries. In addition, age, size and membership in a protected designation of origin (PDO) are introduced as control variables to increase the precision of the cause–effect relationship analysed.Design/methodology/approachThe study proposes a conceptual model based on previous studies, which is tested using structural equations (partial least squares structural equation modelling [PLS-SEM]) with data collected from 202 Spanish wineries.FindingsThe research results show that wine tourism activity has a positive and significant influence on green product and process innovation.Originality/valueThe research contributes to the academic literature in several ways. First, the study advances knowledge and understanding of the benefits generated by wine tourism. Second, the research contributes to the literature that analyses the wine tourism–sustainability link, since it is predicted that this type of tourism can increase the capacity for green innovation. Third, to the best of the authors’ knowledge, there is no previous research that has analysed wine tourism as a catalytic variable for green innovation. Fourth, the proposed theoretical model has not been previously addressed in the academic literature, so the study represents an important advance in scientific knowledge.

Do organizational commitment and consumer satisfaction mediate the relationship corporate social responsibility-sustainable performance? Assessing happiness management in Spanish wineries

PurposeThe research aims to analyze the effect of corporate social responsibility (CSR) on sustainable performance (SP), as well as the mediating effect of organizational commitment (OC) and consumer satisfaction (CS) on this link. In addition, the variables age, size and membership of a Protected Designation of Origin (PDO) are included as control variables to increase the precision of the cause–effect relationships under study.Design/methodology/approachA theoretical model is formulated to achieve the proposed research objectives, which is then tested by structural equation modeling (PLS-SEM) on the basis of primary data obtained from a survey of 196 Spanish wineries between September 2022 and January 2023.FindingsThe findings of the research show that CSR has a positive and significant effect on the SP of wineries, demonstrating also the mediating effect of OC and CS in this link.Originality/valueThere are several reasons that justify the originality of this study. First, the present research advances the knowledge and understanding of the meaning of the CSR–SP relationship of wineries. Secondly, to our knowledge, there are no previous studies that have analyzed OC and CS as measurement variables in the CSR–SP link in the wine context, so the study provides new scientific knowledge. Thirdly, to the best of our knowledge, the proposed theoretical model has not been previously tested, so the study advances the academic literature and management decisions on CSR and sustainability.

Do circular economy practices moderate the wine tourism–green performance relationship? A structural analysis applied to the Spanish wine industry

PurposeThe research focuses on analysing the effect of wine tourism (WT) on the green performance (GP) of Spanish wineries, as well as the mediating role of green intellectual capital (GIC) and the moderating effect of circular economy practices (CEPs) developed by wineries in this main relationship. In addition, age, size and protected designation of origin (PDO) membership are introduced as control variables to increase the precision of the cause–effect relationships analysed.Design/methodology/approachA conceptual model is proposed through the literature review carried out and then verified through structural equation modelling (PLS-SEM) based on data obtained from a survey of 202 Spanish wineries between September 2021 and January 2022.FindingsThe results of the study show that WT activity has a positive and significant effect on the GP of wineries, also demonstrating the mediating effect of GIC and the moderating role of CEPs in this relationship.Originality/valueThe study contributes to the academic literature in several ways. First, to the best of our knowledge, no previous study has addressed the impact of WT on the set of wineries' ecological intangibles. Second, to the authors’ knowledge, no previous study has analysed the mediating effect of GIC on the WT-GP relationship. Third, there is no previous attempt to deal with the moderating role of CEPs in the main relationship under analysis. Fourth, the proposed theoretical model has not been previously addressed in the academic literature.

Where was my cup of honey made? PDO honey and sub-regional ethnocentric consumer segments

PurposeThe goal of this study is to understand if ethnocentrism exists at the sub-regional level among honey consumers living in the same production area as a protected designation of origin (PDO). Moreover, this analysis explores if ethnocentrism is influenced by individual economic conditions, among other socio-demographic characteristics.Design/methodology/approachA sample of 725 consumers was collected through the use of a questionnaire that was circulated in the province of Varese, one of the few honey PDO areas in Italy. The authors performed a principal component analysis and a two-step cluster analysis to identify different PDO honey consumer segments, focusing on their interest for PDO attributes.FindingsThe authors identified four consumer segments, depending on socio-demographic, consumption habits, frequencies, preferred attributes and preferences for the PDO product. One cluster exhibited strong preferences for the PDO honey, in the spirit of ethnocentrism, and was characterised by low-income levels; ethnocentric preferences were also observed in another cluster that had a different socio-economic profile.Research limitations/implicationsHoney is a niche product and not universally diffused among consumers: further analyses should investigate sub-national ethnocentrism for more universal food products. Yet, through the inspection of the different profiles found, it was possible to devise marketing strategies to boost PDO honey purchasing and to bring consumers closer to PDO products.Originality/valueThis analysis considers ethnocentrism as a segmentation criterion for PDO honey consumers that live in the very same PDO honey production area and enriches the existing literature on the relationship between ethnocentrism and individual economic status.

Effect of Vacuum Packaging on the Biochemical, Viscoelastic, and Sensory Properties of a Spanish Cheese during Chilled Storage

The unique qualities of Spanish cheeses, such as the San Simón da Costa (SSC) cheese, are protected by the Protected Designation of Origin (PDO) status. The technological importance of chilled storage at 4 °C of vacuum-packaged (V) and natural (N) (unpackaged) cheeses was examined. For this purpose, the physico-chemical, biochemical, mechanical (puncture tests), viscoelastic (oscillatory and transient tests) and sensory properties of V and N cheeses were compared and analysed. During chilled storage, the caseins in V cheeses did not undergo proteolytic reactions. Low temperature maintained a low intensity of proteolytic phenomena for up to 6 months. Lipolysis was more intense in the N than in the V samples. The moisture content decreased in the N cheeses during chilled storage, and thus, the casein matrix concentration and ionic strength increased, resulting in an increase in the gel strength (S) parameter and complex modulus (G*), and the conformational stability-high stress amplitude (σmax). The low and similar values of the n' and n'' exponents (mechanical spectra) and the n parameter (transient tests) indicated the high degree of the temporal stability of the cheese network in both the N and V samples, irrespective of storage time. Likewise, the similar values of the phase angle (δ) for the N and V cheeses during storage indicate energy-stable bonds in the SSC cheese matrix. The attributes of the oral tactile phase (firmness, friability, gumminess, and microstructure perception), mechanical parameters and viscoelastic moduli enabled the discrimination of the packaged and unpackaged cheeses. Cheeses chilled and stored without packaging were awarded the highest scores for sensory attributes (preference) by trained panellists.