A low-resolution and high-resolution nuclear magnetic resonance integrated approach to investigate the physical structure and metabolic profile of Mozzarella di Bufala Campana cheese

• Published in: International dairy journal Vol. 17; no. 2; pp. 167 - 176
• Main Authors: Gianferri, Raffaella, Maioli, Marco, Delfini, Maurizio, Brosio, Elvino
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.02.2007; Elsevier Science
• Subjects: Biological and medical sciences; food composition; Food industries; Fundamental and applied biological sciences. Psychology; High-resolution NMR; Low-resolution NMR; Milk and cheese industries. Ice creams; Mozzarella; mozzarella cheese; Mozzarella di Bufala Campana cheese; nuclear magnetic resonance spectroscopy; physical properties; product authenticity; Quality assessment; High-resolution NMR; Mozzarella; Low-resolution NMR; Quality assessment; Quality; Dairy industry; Dairy product; Cheese; NMR spectrometry; Metabolism
• ISSN: 0958-6946; 1879-0143
• DOI: 10.1016/j.idairyj.2006.02.006

A low-resolution and high-resolution nuclear magnetic resonance (NMR) protocol to characterise the traditional Italian cheese Mozzarella di Bufala Campana is reported. Low-resolution relaxometry was used for the study of the state and distribution of water in different structural elements of cheese resulting from the stretching process. High-resolution NMR allowed definition of the “chemical fingerprint”, the cheese complex matrix profile of low molecular weight metabolites extracted from Mozzarella. Both low-resolution and high-resolution NMR seem to provide useful parameters that could be used for monitoring the evolution of PDO (protected destination of origin) Mozzarella di Bufala Campana cheese.