Todaro Massimo, Lo Presti Vittorio, Macaluso Alessandro, Alleri Maria, Licitra Giuseppe, Chiofalo Vincenzo
Dipartimento Scienze Agrarie Alimentari Forestali, University of Palermo, viale delle Scienze, 13, 90128 Palermo, Italy.
Dipartimento di Scienze Veterinarie, University of Messina, viale dell'Annunziata, 98168 Messina, Italy.
Foods. 2021 Jul 16;10(7):1648. doi: 10.3390/foods10071648.
The determination of alkaline phosphatase (ALP) in cheeses has become an official method for controlling cheeses with a protected designation of origin (PDO), all of which use raw milk. PDO cheeses, characterized by high craftsmanship, usually have an uneven quality. However, for these cheeses, it is necessary to establish ALP values so that they can be defined as a raw milk product. In this study, a dataset with Pecorino Siciliano PDO samples was analyzed to determine ALP both at the core and under the rind. The results showed that there was no significant difference between the different zones in Pecorino cheese. A second dataset of 100 pecorino cheese samples determined that ALP was only at the core of the cheese. Moreover, there was a statistically significant difference between the ALP values of cheeses produced with raw milk and those produced with pasteurized milk. Furthermore, according to the temperatures, a wide variability of ALP values was observed in the Pecorino Siciliano PDO samples from the core of the cheeses. This was a result of several under scotta whey cooking methodologies adopted by cheesemakers, which do not permit a clear range. Therefore, further investigation is desirable.
测定奶酪中的碱性磷酸酶（ALP）已成为控制具有受保护地理标志（PDO）奶酪的官方方法，所有这些奶酪均使用生牛奶。PDO奶酪工艺要求高，质量通常参差不齐。然而，对于这些奶酪，有必要确定ALP值，以便将它们定义为生牛奶产品。在本研究中，分析了一组西西里佩科里诺PDO奶酪样本数据集，以测定奶酪核心部位和外皮下方的ALP。结果表明，佩科里诺奶酪不同区域之间没有显著差异。第二个包含100个佩科里诺奶酪样本的数据集确定，ALP仅存在于奶酪的核心部位。此外，用生牛奶生产的奶酪和用巴氏杀菌牛奶生产的奶酪的ALP值之间存在统计学上的显著差异。此外，根据温度，在西西里佩科里诺PDO奶酪核心部位的样本中观察到ALP值存在很大差异。这是奶酪制造商采用的几种低温煮乳清方法的结果，这些方法没有明确的范围。因此，需要进一步研究。
