Formaggioni Paolo, Malacarne Massimo, Franceschi Piero, Zucchelli Valentina, Faccia Michele, Battelli Giovanna, Brasca Milena, Summer Andrea
Department of Veterinary Science-University of Parma, Via del Taglio 10, I-43126 Parma, Italy.
Veterinary Freelance, Via Monte Grappa 7, I-24020 Vilminore di Scalve, Bergamo, Italy.
Foods. 2020 Mar 26;9(4):383. doi: 10.3390/foods9040383.
An important problem in mountain areas is the abandonment of pasture. This trend can be combated by the valorisation of typical dairy products, such as "Formaggella della Valle di Scalve", a semi-cooked traditional cheese made from whole milk in a mountain area in Italy. The aim of the present research was to compare the fatty acid (FA) profile and the sensory properties of this cheese as manufactured under different conditions: i) from the milk of cows grazing on mountain or valley pasture or fed indoors; ii) from the milk of cows fed hay or fed silage. In the first case, five cheesemaking trials were conducted during two years for each of the following situations: mountain pasture (A); pasture at the bottom of the valley (P) (about 1000m asl); stall (S). In the second case, three cheesemaking trials were conducted for each of the following situations: cows fed silage (I); cows fed hay (F). S cheese was richer in medium-chain FAs, while long-chain FAs were higher in P and A cheeses. On the other hand, long chain fatty acids (LCFA) were more abundant in P and A cheeses than in S. In general, MUFA, PUFA and, consequently, total unsaturated FA (UFA), were significantly higher in the P and A cheeses than S (UFA: 36.55 and 38.34, respectively, vs 31.13; < 0.001), while SFA showed higher values in S (68.85 vs 63.41 and 61.68 in P and A, respectively; < 0.001). Conjugated linoleic acid isomers (CLA) were more represented in the P and A samples (1.86 in P and 1.52 in A, vs 0.80 in S; < 0.001); Omega 3 fatty acids, and in particular α-linolenic acid, were more abundant in P than in S cheese. In winter, the I sample (silage) presented higher percentages of myristic (C14), myristoleic (C14:1) and omega 6 acids, whereas F cheese (hay) contained higher concentrations of CLA. The triangular test of sensory analysis showed that, in general, F cheeses were judged as "sweeter" than I, with aromatic profiles characterized by higher content of 2- butanol and ethyl capronate.
山区一个重要的问题是牧场被弃用。这种趋势可以通过提升典型乳制品的价值来加以应对，比如“斯卡莱夫山谷奶酪”，这是一种半熟的传统奶酪，由意大利山区的全脂牛奶制成。本研究的目的是比较这种奶酪在不同条件下生产时的脂肪酸（FA）谱和感官特性：i）分别采用在山区牧场或山谷牧场放牧的奶牛的奶，或室内饲养奶牛的奶；ii）分别采用喂食干草或青贮饲料的奶牛的奶。在第一种情况下，针对以下每种情况在两年内进行了五次奶酪制作试验：山区牧场（A）；山谷底部牧场（P）（海拔约1000米）；牛舍（S）。在第二种情况下，针对以下每种情况进行了三次奶酪制作试验：喂食青贮饲料的奶牛（I）；喂食干草的奶牛（F）。S奶酪中链脂肪酸含量更高，而P和A奶酪中长链脂肪酸含量更高。另一方面，P和A奶酪中的长链脂肪酸（LCFA）比S奶酪中的更丰富。总体而言，P和A奶酪中的单不饱和脂肪酸（MUFA）、多不饱和脂肪酸（PUFA）以及因此的总不饱和脂肪酸（UFA）显著高于S奶酪（UFA：分别为36.55和38.34，而S奶酪为31.13；<0.001），而饱和脂肪酸（SFA）在S奶酪中的含量更高（分别为68.85，而P和A奶酪中分别为63.41和61.68；<0.001）。共轭亚油酸异构体（CLA）在P和A样本中含量更高（P样本中为1.86，A样本中为1.52，而S样本中为0.80；<0.001）；欧米伽3脂肪酸，尤其是α - 亚麻酸，在P奶酪中的含量比S奶酪中更丰富。在冬季，I样本（青贮饲料）中肉豆蔻酸（C14）、肉豆蔻油酸（C14:1）和欧米伽6酸的百分比更高，而F奶酪（干草）中CLA的浓度更高。感官分析的三角试验表明，总体而言，F奶酪被判定比I奶酪“更甜”，其香气特征是2 - 丁醇和己酸乙酯的含量更高。
