Application of Multielement Stable Isotope Ratio Analysis to the Characterization of French, Italian, and Spanish Cheeses

• Published in: Journal of agricultural and food chemistry Vol. 52; no. 21; pp. 6592 - 6601
• Main Authors: Camin, Federica, Wietzerbin, Karine, Cortes, Anaisabel Blanch, Haberhauer, Georg, Lees, Michéle, Versini, Giuseppe
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 20.10.2004
• Subjects: Animal Feed; Animal productions; Animals; Biological and medical sciences; carbon; casein; Caseins - analysis; Cattle; Cheese - analysis; Cheese - classification; cheeses; food composition; Food industries; France; Fundamental and applied biological sciences. Psychology; glycerol; Glycerol - analysis; Isotopes; Italy; Milk and cheese industries. Ice creams; nitrogen; oxygen; product authenticity; product certification; Protected Denomination of Origin; Spain; stable isotopes; sulfur; Terrestrial animal productions; Vertebrates; Zea mays; France; Italy; Spain; Statistical analysis; animal-feeding regimen; Animal feeding; PDO European cheeses; Dairy product; Geographical origin; Cheese; stable Isotope ratios; Characterization; French; Spanish; Ratio; Application; Isotopes

The stable isotope ratios (δ13C, δ15N, and δ34S of casein and δ13C and δ18O of glycerol) measured by IRMS of French, Italian, and Spanish cheeses are presented and discussed. Variability factors such as animal-feeding regimen, geographical origin, and climatic and seasonal conditions were studied to...