Buffalo milk and cheese from animal to human nutrition. Part 2: tracing parameters

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1 Buffalo milk and cheese from animal to human nutrition. Part 2: tracing parameters M. Mattera, P.Manzi, L.Pizzoferrato Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione, Rome, Italy Corresponding author: M. Mattera, Ist. Naz. Ricerca Alimenti e Nutrizione, via Ardeatina 546, Rome, Italy - Tel Fax: mattera@inran.it ABSTRACT: Specific tracing parameters, also useful as quality indicators, have been utilized to evaluate if quality changes occur, due to farm, cheese production, and environmental variables, in milk and Mozzarella di Bufala Campana PDO samples of commercial and experimental origin. In particular, observing the 13 cis retinol levels it is interesting to note that, even if nutritional quality is comparable for all the studied products (see also Part 1), the analyzed experimental products seem to be handled with slightly less care than commercial products. Key words: Buffalo milk and mozzarella, Experimental and commercial farms, Tracing parameters. INTRODUCTION - The tracing procedure, that is the ability to identify the origin of a food product, upstream, from the fork to the farm, is mostly based on electronic coding system, bar codes and other commercial documents, but scientific parameters, able to objectively identify a product, would be preferable. Two scientific tracing parameters have been recently proposed, by our research group, as indicators for dairy chain: the Degree of Antioxidant Protection, DAP exp-3 (molar ratio between alfa tocopherol, an antioxidant compound and cholesterol, the oxidation target) related to farm systems, and the Degree of Retinol Isomerization, RID (13 cis/all trans retinol ratio) related to heat-treatments and other environmental stresses (Manzi et al. 2006). In this research experimental and commercial buffalo s mozzarella cheeses have been evaluated by means of these parameters and compared when possible to the relevant buffalo s milk, the irreplaceable raw material for Mozzarella di Bufala Campana PDO cheese, generally not commercialized as is. MATERIAL AND METHODS - Buffalo s milk and mozzarella samples were produced by a farm taking part in an experimental protocol (MEZOO project: groups of animals fed on different, but fully controlled diets) and by commercial farms daily preparing mozzarella for the national and international market. In the first case (Farm 1a and Farm 1b) each variable was perfectly known (Mattera et al., 2006), in the second case (from Farm 2 to Farm 8) information on animals were collected by informal interviews (Table 1). Ital.J.Anim.Sci. vol. 6, (Suppl. 2), ,

06.51494416 - Fax: 06.51494550 - Email: mattera@inran.

2 Table 1. Sampling plan. Code Animals Lactation N days Products Experimental samples Farm 1a 20 <30,60,90,120,150,180 milk & cheese Farm 1b 20 <30,60,90,120,150,180 milk & cheese Commercial samples Farm 2 unknown supposed time ranging cheese Farm 3 unknown from 60 to 150 days milk & cheese Farm 4 unknown (by informal interview) milk & cheese Farm 5 unknown milk & cheese Farm 6 unknown milk & cheese Farm 7 unknown milk & cheese Farm 8 unknown milk & cheese Vitamins and cholesterol were analyzed by a normal phase HPLC method (Panfili et al., 1994) utilizing 13 cis retinol, all trans retinol, alfa tocopherol and cholesterol from Sigma Chemical Co as the standard material. The RID index (13 cis/all trans retinol per cent ratio) and the DAP index (molar ratio between alfa tocopherol and cholesterol) were calculated (Manzi et al. 2006). Analyses were performed in triplicate on milk and mozzarella samples for each farm and the results were submitted to ANOVA. Statistical treatment was performed by KaleidaGraph 3.6 software. When the results of the analysis of variance were significant (p<0.05) means were compared using Tukey s significant difference test. In consideration of the large variability shown by animals, only values of p>0.10 were considered to be not significant. RESULTS AND CONCLUSIONS In Table 2 and Table 3, RID and DAP parameters are reported together with the 13 cis retinol contents. This 13 cis isomer of retinol is generally present in very small amount in raw milk just collected but its concentration increases with time as a function of heat treatments and environmental factors, among the most important variables to be considered in the study of the dairy food chain traceability. The milk production of experimental origin (Farm 1a and Farm 1b, from <30 to 180 days of lactation) shows significant differences only for the DAP index, higher in Farm 1b than in Farm 1a (p<0.10). The relevant Mozzarella di Bufala PDO production does not show any significant differences between Farm 1a and 1b (Table 3). Milk and cheese samples of commercial farms are statistically different in the contents of 13 cis retinol (p<0.01) and in the RID and DAP values (p<0.01). Both milk and cheese products show a large variability for 13cis retinol (0 to 2.1 µg/100g in milk and 5.8 to 30.2 µg/100g in cheese) and RID (0 to 3.6% in milk and 4.0 to 19.3% in cheese) probably due to the different history of each product Ital.J.Anim.Sci. vol. 6, (Suppl. 2), , 2007

time ranging cheese Farm 3 unknown from 60 to 150 days milk & cheese Farm 4 unknown (by informal interview) milk & cheese Farm 5 unknown milk & cheese Farm 6 unknown milk & cheese Farm 7 unknown milk

3 Table 2. Lactation days Buffalo milk: 13 cis retinol contents, RID and DAP exp-3 values (means of triplicate analyses). < < < n.d. not detectable. Farm code 13 cis retinol (µg/100g) n.d. 1.3 Degree of Retinol Isomerization (RID%) n.d. 1.8 Degree of Antioxidant Protection (DAP exp-3) DAP exp-3 parameter, depending on animal and farm system more than on environmental factors, shows more constant values ranging from 2.2 to 7.6 and from 2.1 to 7.5 in milk and cheese respectively. Ital.J.Anim.Sci. vol. 6, (Suppl. 2), ,

6 n.d. 1.3 Degree of Retinol Isomerization (RID%) 2.2 3.6 1.7 1.0 n.d. 1.8 Degree of Antioxidant Protection (DAP exp-3) 4.6 5.1 3.9 7.3 7.6 2.

4 Table. 3. Lactation days Buffalo mozzarella: 13 cis retinol contents, RID and DAP values (means of triplicate analyses). Farm code 13 cis retinol (µg/100g) < Degree of Retinol Isomerization (RID%) < < Degree of Antioxidant Protection (DAP exp-3) Comparing the experimental products with the commercial ones, significant differences in 13 cis retinol (p<0.01) have been observed both in milk and cheese samples and the values are higher in experimental than in commercial farms, apparently meaning that commercial farms take care of their products, more than the experimental farms. The RID and DAP parameters are not significantly different both in milk and cheese (p>0.10). It is interesting to note that the RID values are always higher in mozzarella than in the relevant milk, actually trans retinol isomerizes quite easily during cheese making, in different technological conditions and the RID value increases on the stress increasing. On the contrary the DAP index shows comparable values in milk and cheese due to the hi Ital.J.Anim.Sci. vol. 6, (Suppl. 2), , 2007

5 4.4 60 3.6 4.1 90 3.4 3.8 120 3.7 4.0 150 3.9 4.3 180 3.5 3.6 4.0 10.8 8.2 9.4 17.6 19.3 12.2 Degree of Antioxidant Protection (DAP exp-3) 2.8 4.2 4.6 3.7 7.3 7.5 2.

5 gher stability of cholesterol and alfa tocopherol in the same conditions. Anyway, comparing the DAP value in each milk and mozzarella pair a small decrease can be generally observed after the cheese making procedures, probably due to a slight tocopherol decrease during cheese making. ACKNOWLEDGEMENTS - Authors wish to thank the Consorzio per la Tutela del Formaggio Mozzarella di Bufala Campana DOP for the commercial sampling plan and the Colleagues of the ISZ in Rome for their valuable scientific support. This research was financially supported by the Italian MiPAAF Ministry, MEZOO project (D.M. 601/7303/04). REFERENCES - Manzi P., Marconi S., Pizzoferrato L., Tracing parameters for dairy products. In Technological innovation and enhancement of marginal products, C. Severini, T. Pilli, R. Giuliani Eds., Mattera M., Manzi P., Pizzoferrato L., Influenza dell alimentazione animale sui parametri di qualità chimico-nutrizionale del latte e della mozzarella di bufala. Atti VI Congresso Chimica Alimenti, In Press. Panfili G., Manzi, P., Pizzoferrato L.,1994. High performance liquid chromatography method for the simultaneous determination of tocopherolos, carotens and retinol and its geometric isomers in Italian cheese. Analyst,119: Ital.J.Anim.Sci. vol. 6, (Suppl. 2), ,

A network to collect and store Italian food composition data

A network to collect and store Italian food composition data S Salvini 1, P Gnagnarella 2, F Concina 1, L Marletta 3, E Camilli 3, M Parpinel 1 simonetta.salvini58@gmail.com 1 Dipartimento di Scienze Mediche