National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Street, 400293 Cluj-Napoca, Romania.
National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Street, 400293 Cluj-Napoca, Romania.
Food Chem. 2019 Mar 30;277:307-313. doi: 10.1016/j.foodchem.2018.10.103. Epub 2018 Oct 23.
The present study proposed the cheese differentiation, according to geographical production area and with respect to species (cow, sheep) of two traditional cheese specialties, (salty and ripened), produced in Transylvania, Romania. For this purpose, the elemental profile and carbon isotopic ratios (C/C) of cheese and extracted casein were corroborated through statistic supervised techniques to get the best discrimination markers. The manganese content, along with Rare Earth Elements (REE) concentrations, proved to be very powerful predictors, for the traditional salted cheese mainly, due to the direct influence of the local salted water. Despite that proposed techniques are not acknowledged methods for species differentiation, this approach allowed a successful discrimination of the animal species that produced the raw materials for cheese manufacturing (milk). The results generated by the developed chemometric model, for species differentiation, were compared with those obtained using Isoelectric focusing (IEF) and DNA tests. The proposed association of isotopic and elemental markers allowed a differentiation better than 92% for geographical provenance, of each investigated cheese specialties while, for species discrimination (cow vs. sheep) a percentage of 100% was obtained.
本研究根据产地的地理位置以及奶酪的种类（牛、羊）对罗马尼亚特兰西瓦尼亚地区两种传统奶酪（咸奶酪和成熟奶酪）进行了区分。为此，通过统计监督技术对奶酪和提取的酪蛋白的元素谱和碳同位素比值（C/C）进行了验证，以获得最佳的区分标志物。结果表明，锰含量和稀土元素（REE）浓度是非常有力的预测指标，主要适用于传统的咸奶酪，这是由于当地盐水的直接影响。尽管所提出的技术并不是用于区分物种的公认方法，但这种方法成功地对奶酪生产原料（牛奶）的动物种类进行了区分。通过开发的化学计量模型获得的物种分化结果与等电聚焦（IEF）和 DNA 测试的结果进行了比较。所提出的同位素和元素标记的组合允许对每个研究的奶酪品种进行地理来源的区分，其准确率超过 92%，而对于物种（牛对羊）的区分，准确率达到 100%。
