Caredda Marco, Dedola Alessio Silvio, Pes Massimo, Addis Margherita
Agris Sardegna, Servizio Ricerca Prodotti di Origine Animale, Loc. Bonassai, 07100 Sassari, Italy.
Foods. 2025 Jun 27;14(13):2288. doi: 10.3390/foods14132288.
The production of Fiore Sardo cheese is regulated by the specification of the Protected Designation of Origin (PDO), which aims to guarantee the specific area of production, the know-how of local producers, and the specific use of raw milk from Sarda sheep. The thermization of milk is a sub-pasteurization process that is commonly used in cheese-making to lower the bacterial load and increase the shelf life of the product; it is therefore a cause of non-compliance with the PDO specification of Fiore Sardo cheese, allowing producers to gain practical and economic advantages. In this work, NIR spectroscopy coupled with multivariate discriminant analysis was used to identify the thermal treatment of milk in Fiore Sardo cheese samples. Cheeses were produced using raw milk (38 °C), low-thermized milk (57 °C for 30 s), and high-thermized milk (68 °C for 30 s). The NIR spectra of the cheeses were used to build discriminant models for individuating the thermal treatment of the processed milk. The obtained discriminant models were able to correctly classify about 90% of the Fiore Sardo cheese samples. This method could be suitable as a screening technique to authenticate Fiore Sardo PDO cheese.
菲奥雷·萨尔多奶酪的生产受原产地保护（PDO）规范的监管，该规范旨在保证特定的生产区域、当地生产者的专有技术以及使用撒丁岛绵羊的生乳。牛奶的热激处理是一种亚巴氏杀菌过程，常用于奶酪制作中以降低细菌载量并延长产品保质期；因此，这是不符合菲奥雷·萨尔多奶酪PDO规范的一个原因，却让生产者获得了实际和经济上的优势。在这项工作中，近红外光谱结合多元判别分析被用于识别菲奥雷·萨尔多奶酪样品中牛奶的热处理情况。奶酪分别使用生乳（38℃）、低热激处理牛奶（57℃处理30秒）和高热激处理牛奶（68℃处理30秒）制作而成。奶酪的近红外光谱被用于建立判别模型，以区分加工牛奶的热处理情况。所获得的判别模型能够正确分类约90%的菲奥雷·萨尔多奶酪样品。该方法可作为一种筛选技术，用于鉴定菲奥雷·萨尔多PDO奶酪。
