Molle Arnaud, Summer Andrea, Stocco Giorgia, Barbin Douglas Fernandes, do Nascimento Rangel Adriano Henrique, Ceresa Paolo, Cipolat-Gotet Claudio
Department of Veterinary Science, University of Parma, 43126 Parma, Italy.
Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.
Food Chem. 2025 Apr 1;470:142631. doi: 10.1016/j.foodchem.2024.142631. Epub 2024 Dec 26.
Parmigiano Reggiano protected designation of origin (PDO) cheese inherently exhibits variability due to the characteristics of the production system, contributing to heterogeneity in the composition and properties of milk used in the cheese-making process. This variability leads to variations in cheese yield and nutrient recoveries. The direct measurement of these traits is not feasible in routine practice. Therefore, among indirect analytical techniques, infrared spectroscopy could help to predict these traits from the milk spectra collected directly in the dairy plant. This work aimed to assess the impact of cow breed, farm, dairy factory, and production parameters on cheese-making traits prediction. The impact of this variability has been measured by prediction bias, using a stratified cross-validation. The results confirmed high variability across dairy industries and showed that breed had the highest influence. The use of milk spectra combined with chemometrics was feasible to characterize Parmigiano Reggiano PDO production.
帕尔马干酪受原产地保护（PDO），由于生产系统的特性，其奶酪本身存在变异性，这导致了奶酪制作过程中所用牛奶的成分和特性存在异质性。这种变异性会导致奶酪产量和营养成分回收率的变化。在常规实践中，直接测量这些特性是不可行的。因此，在间接分析技术中，红外光谱法有助于从在乳制品厂直接采集的牛奶光谱中预测这些特性。这项工作旨在评估奶牛品种、农场、乳制品厂和生产参数对奶酪制作特性预测的影响。通过分层交叉验证，利用预测偏差来衡量这种变异性的影响。结果证实了各乳制品行业之间存在很大的变异性，并且表明品种的影响最大。将牛奶光谱与化学计量学相结合来表征帕尔马干酪PDO的生产是可行的。
