Discrimination between Slovenian cow, goat and sheep milk and cheese according to geographical origin using a combination of elemental content and stable isotope data

Journal of Food Composition and Analysis

Volumn 52, Issue , 2016, Pages 16-23

  Nečemer, Marijan ^a   Potočnik, Doris ^a   Ogrinc, Nives ^a  

^a JO EF STEFAN INSTITUTE   (Slovenia)

Author keywords

EDXRF; Elemental content; Food analysis; Food composition; Geographical origin; IRMS; Milk and cheese; Specie origin; Stable isotopes

Indexed keywords

EID: 84980416333     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2016.07.002     Document Type: Article

References (39)

1. Bakircioglu, D., Bakircioglu Kurtulus, Y., Ucar, G., Determination of some trace metal levels in cheese samples packaged in plastic and tin containers by ICP-OES after dry, wet and microwave digestion. Food Chem. Toxicol. 49 (2011), 202–207.
2. Benincasa, C., Lewis, J., Sindona, G., Tagarelli, A., The use of multi element profiling to differentiate between cow and buffalo milk. Food Chem. 110 (2008), 257–262.
3. Bontempo, L., Larcher, R., Camin, F., Hölzl, S., Rossmann, A., Horn, P., Nicolini, G., Elemental and isotopic characterisation of typical Italian alpine cheeses. Int. Dairy J. 21 (2011), 441–446.
4. Bontempo, L., Lombardi, G., Paoletti, R., Ziller, L., Camin, F., H, C, N and O stable isotope characteristics of alpine forage, milk and cheese. Int. Dairy J. 23 (2012), 99–104.
5. Brescia, M.A., Monfreda, M., Buccolieri, A., Carrino, C., Characterisation of the geographical origin of buffalo milk and mozzarella cheese by means of analytical and spectroscopic determinations. Food Chem. 89 (2005), 139–147.
6. Camin, F., Wietzerbin, K., Cortes, A.B., Haberhauer, G., Lees, M., Versini, G., Application of multielement stable isotope ratio analysis to the characterization of French, Italian, and Spanish cheeses. J. Agric. Food Chem. 52 (2004), 6592–6601.
7. Camin, F., Perini, M., Colombari, G., Bontempo, L., Versini, G., Influence of dietary composition on the carbon, nitrogen, oxygen and hydrogen stable isotpe ratios of milk. Rapid Commun. Mass Spectr. 22 (2008), 1690–1696.
8. Camin, F., Wehrens, R., Bertoldi, D., Bontempo, L., Ziller, L., Perini, M., Nicolini, G., Nocetti, M., Larcher, R., H, C, N and S stable isotopes and mineral profiles to objectively guarantee the authenticity of grated hard cheeses. Anal. Chim. Acta 711 (2012), 54–59.
9. Camin, F., Bertoldi, D., Santato, A., Bontempo, L., Perini, M., Ziller, L., Stroppa, A., Larcher, R., Validation of methods for H, C, N and S stable isotopes and elemental analysis of cheese: results of an international collaborative study. Rapid Commun. Mass Spectr. 29 (2015), 415–423.
10. Chesson, L.A., Valenzuela, L.O., O'Grady, S.P., Cerling, T.E., Ehleringer, J.R., Hydrogen and oxygen stable isotope ratios of milk in the United States. J. Agric. Food Chem. 58 (2010), 2358–2363.
11. Chung, I.M., Park, I., Yoon, J.Y., Yang, J.S., Kim, S.H., Determination of organic milk authenticity using carbon and nitrogen natural isotopes. Food Chem. 160 (2014), 214–218.
12. Coni, E., Bocca, A., Coppolelli, P., Caroli, S., Cavallucci, C., Trabalza Marinucci, M., Minor and trace element content in sheep and goat milk and dairy products. Food Chem. 57 (1996), 253–260.
13. Crittenden, R.G., Andrew, A.S., LeFournour, M., Young, M.D., Middleton, H., Stockmann, R., Determining the geographic origin of milk in Australasia using multi-element stable isotope ratio analysis. Int. Dairy J. 17 (2007), 421–428.
14. Del Signore, A., Di Giacomo, F., Giaccio, M., Determinating the regional origin of cheeses with trace metal analysis using statistical classifiers. J. Commod. Sci. 43 (2004), 133–144.
15. 13C NMR and stable isotope data to differentiate organic and conventional milk. Food Chem. 188 (2015), 1–7.
16. Fresno, J.M., Prieto, B., Urdiales, R., Sarmiento, R.M., Carballo, J., Differentiation by source of milk and by variety from their content of main and trace elements. J. Sci. Food Agric. 69 (1995), 339–345.
17. Global Milk Production and Consumption, 2011. Retrieved february 19 (2016) from http://chartsbin.com/view/1492.
18. González-Martín, I., Hernández-Hierro, J.M., Revilla, I., Vivar-Quintana, A., Lobos Ortega, I., The mineral composition (Ca, P, Mg, K, Na) in cheeses (coẃs, ewés and goat́s) with different ripening time using near infrared spectroscopy with a fiber-optic probe. Food Chem. 127 (2011), 147–152.
19. Knobbe, N., Vogl, J., Pritzkow, W., Panne, U., Fry, H., Lochotzke, H.M., Preiss-Weigert, A., C and N stable isotope variation in urine and milk of cattle depending on the diet. Anal. Bioanal. Chem. 386 (2006), 104–108.
20. Kornexl, B.E., Werner, T., Roßmann, A., Schmidt, H.L., Measurement of stable isotope abundances in milk and milk ingredients – a possible tool for origin assignment and quality control. Z. Lebensm. Unters. For. 205 (1997), 19–24.
21. Kropf, U., Golob, T., Nečemer, M., Kump, P., Korošec, M., Bertoncelj, J., Ogrinc, N., Carbon and nitrogen natural stable isotopes in slovene honey: adulteration and botanical and geographical aspects. J. Agric. Food Chem. 58 (2010), 12794–12803.
22. Kropf, U., Korošec, M., Bertoncelj, J., Ogrinc, N., Nečemer, M., Kump, P., Golob, T., Determination of the geographical origin of Slovenian black locust, lime and chestnut honey. Food Chem. 121 (2010), 839–846.
23. Manca, G., Camin, F., Coloru, G.C., Del Caro, A., Depentori, D., Franco, M.A., Versini, G., Characterization of the geographical origin of pecorino sardo cheese by casein stable isotope (13C/12C and 15N/14N) ratios and free amino acid ratios. J. Agric. Food Chem. 49 (2001), 1404–1409.
24. Manca, G., Franco, M.A., Versini, G., Camin, F., Rossmann, A., Tola, A., Correlation between multielement stable isotope ratio and geographical origin in Peretta cows’ milk cheese. J. Dairy Sci. 89 (2006), 831–839.
25. McLeod, R., Prosser, C., Wakefield, J.W., Identification of goat milk powder by manufacturer using multiple chemical parameters. J. Dairy Sci. 99 (2016), 1–12.
26. Moreno-Rojas, R., Sanchez-Segarra, P.J., Camara-Martos, F., Amaro-lopez, M.A., Multivariate analysis techniques as tools for categorization of Southern Spanish cheeses: nutritional composition and mineral content. Eur. Food Res. Technol. 231 (2010), 841–851.
27. Nečemer, M., Kump, P., Ščančar, J., Jaćimović, R., Simčič, J., Pelicon, P., Budnar, M., Jeran, Z., Pongrac, P., Regvar, M., Vogel-Mikuš, K., Application of X-ray fluorescence analytical techniques in phytoremediation and plant biology studies. Spectrochim. Acta B 63 (2008), 1240–1247.
28. Nečemer, M., Kump, P., Vogel-Mikuš, K., Use of X-ray fluorescence-based analytical techniques in phytoremediation. Golubev, I., (eds.) Handbook of Phytoremediation (Environmental Science, Engineering and Technology), 2011, Nova publisher, New York, United States, 331–358.
29. Pillonel, L., Badertscher, R., Froidevaux, P., Haberhauer, G., Holzl, S., Horn, P., Jakob, A., Pfammatter, E., Piantini, U., Rossmann, A., Tabacchi, R., Bosset, J.O., Stable isotope ratios, major, trace and radioactive elements in emmental cheeses of different origins. Lebensm. Wiss. Technol. Food Sci. Technol. 36 (2003), 615–623.
30. ® and Fontina PDO cheese. Mitt. Lebensm. Hyg. 95 (2004), 489–502.
31. Potočnik, D., Nečemer, M., Mazej, D., Jaćimović, R., Ogrinc, N., 2016. Multi-elemental composition of Slovenian milk: analytical approach and geographical origin Acta Imeko, 5, 15–21.
32. Raynal-Ljutovac, K., Lagriffoul, G., Paccard, P., Guillet, I., Chilliard, Y., Composition of goat and sheep milk products: an update. Small Rumin. Res. 79 (2008), 57–72.
33. Renou, J.P., Deponge, C., Gachon, P., Bonnefoy, J.C., Coulon, J.B., Garel, J.P., Ritz, P., Characterization of animal products according to geographic origin and feeding diet using nuclear magnetic resonance and isotope ratio mass spectrometry: cow milk. Food Chem. 85 (2004), 63–66.
34. Rossmann, A., Kornexel, B.E., Versini, G., Pichlmayer, F., Lamprecht, G., Origin assignment of milk from alpine regions by multielement stable isotope ratio analysis (Sira). La Rivista Di Scienza dell'Alimentazione 1 (1998), 9–21.
35. Rossmann, A., Haberhauer, G., Hölzl, S., Horn, P., Pichlmayer, F., Voerkelius, S., The potential of multielement stable isotope analysis for regional origin assignment of butter. Eur. Food Res. Technol. 211 (2000), 32–40.
36. Sacco, D., Brescia, M.A., Sgaramella, A., Casiello, G., Buccolieri, A., Ogrinc, N., Sacco, A., Discrimination between Southern Italy and foreign milk samples using spectroscopic and analytical data. Food Chem. 114 (2009), 1559–1563.
37. Stevenson, R., Desrochers, S., Helie, J.F., Stable and radiogenic isotopes as indicator for agri-food provenance: insights from artisanal cheeses from Qubec, Canada. Int. Dairy J. 49 (2015), 37–45.
38. Suhaj, M., Korenovska, M., Study of some European cheeses geographical traceability by pattern recognition analysis of multielemental data. Eur. Food Res. Technol. 227 (2008), 1419–1427.
39. Zamberlin, Š., Antunac, N., Havranek, J., Samaržija, D., Mineral elements in milk and dairy products. Mljekarstvo 62 (2012), 111–125.