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Influence of Ripening on Chemical Characteristics of a Traditional Italian Cheese: Provolone del Monaco

Author

Listed:
  • Nadia Manzo

    (Department of Agriculture, University of Napoli Federico II, Via Università, 100-80055 Portici (Napoli), Italy)

  • Antonello Santini

    (Department of Pharmacy, University of Napoli Federico II, Via D. Montesano, 49-80131 Napoli, Italy)

  • Fabiana Pizzolongo

    (Department of Agriculture, University of Napoli Federico II, Via Università, 100-80055 Portici (Napoli), Italy)

  • Alessandra Aiello

    (Department of Agriculture, University of Napoli Federico II, Via Università, 100-80055 Portici (Napoli), Italy)

  • Andrea Marrazzo

    (Department of Agriculture, University of Napoli Federico II, Via Università, 100-80055 Portici (Napoli), Italy)

  • Giuseppe Meca

    (Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain)

  • Alessandra Durazzo

    (CREA—Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Roma, Italy)

  • Massimo Lucarini

    (CREA—Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Roma, Italy)

  • Raffaele Romano

    (Department of Agriculture, University of Napoli Federico II, Via Università, 100-80055 Portici (Napoli), Italy)

Abstract

The envisaged promotion of local products contributes to environmental protection and is a valid tool for the promotion of socioeconomic development, enhancement of territories, and biodiversity preservation and sustainability. Provolone del Monaco is a semi hard pasta filata cheese granted PDO (Protected Designation of Origin) designation by the European Union. Provolone del Monaco is obtained from raw cow’s milk, produced in the specific areas of the Lattari Mountains and Sorrento Peninsula (Naples, Italy), and ripened for at least six months. To the best of our knowledge, no studies concerning the complete chemical characterization of Provolone del Monaco cheese are available. In the present study; the chemical characterization (moisture; pH; titratable acidity; nitrogen; and fat content), fatty acid composition determined by using gas-chromatography-flame-ionization-detector (GC-FID); volatile organic compounds by solid-phase microextraction followed by gas chromatography-mass spectrometry (SPME-GC/MS), and maturation indices were evaluated during ripening. Two different average typical cheese sizes (3 kg and 5 kg) and two different internal portions were studied. After 6 months of ripening, the most important changes recorded were the loss of water, the increase in acidity, the nitrogen (as ammonia) release, and the production of volatile organic compounds. The cheese size did not affect the chemical composition of Provolone del Monaco.

Suggested Citation

  • Nadia Manzo & Antonello Santini & Fabiana Pizzolongo & Alessandra Aiello & Andrea Marrazzo & Giuseppe Meca & Alessandra Durazzo & Massimo Lucarini & Raffaele Romano, 2019. "Influence of Ripening on Chemical Characteristics of a Traditional Italian Cheese: Provolone del Monaco," Sustainability, MDPI, vol. 11(9), pages 1-16, April.
    • Handle: RePEc:gam:jsusta:v:11:y:2019:i:9:p:2520-:d:227367
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    References listed on IDEAS

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    1. Alessandra Durazzo & Johannes Kiefer & Massimo Lucarini & Emanuela Camilli & Stefania Marconi & Paolo Gabrielli & Altero Aguzzi & Loretta Gambelli & Silvia Lisciani & Luisa Marletta, 2018. "Qualitative Analysis of Traditional Italian Dishes: FTIR Approach," Sustainability, MDPI, vol. 10(11), pages 1-13, November.
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    Cited by:

    1. Alessandra Durazzo, 2019. "The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes, and Sustainable Diets," Sustainability, MDPI, vol. 11(10), pages 1-3, May.

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