Evaluating Source Complexity in Blended Milk Cheese: Integrated Strontium Isotope and Multi-Elemental Approach to PDO Graviera Naxos

Graviera Naxos, a renowned cheese with Protected Designation of Origin status, is crafted from a blend of cow, goat, and sheep milk. This study focused on assessing the Sr isotopic and multi-elemental composition of both the processed cheese and its ingredients, as well as the environmental context...

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Bibliographic Details
Published in:Foods 2024-08, Vol.13 (16), p.2540
Main Authors: Nikezić, Majda, Chantzi, Paraskevi, Irrgeher, Johanna, Zuliani, Tea
Format: Article
Language:English
Subjects:
87Sr/86Sr isotope ratio
Accuracy
Authenticity
authenticity tracers
Cheese
Chemical composition
Chemical properties
Composition
Cow's milk
Dairy industry
dairy production
Dairy products
Food products
Geochemistry
Geographical distribution
Geography
Geology
Graviera cheese
ICP-MS
Identification and classification
Isotopes
Loam soils
Milk
mixing models
Pasteurization
Pasteurized milk
Processed foods
Provenance
Ratios
Reagents
Sediments
Soil water
Strontium
Strontium 87
Strontium isotopes
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Summary:Graviera Naxos, a renowned cheese with Protected Designation of Origin status, is crafted from a blend of cow, goat, and sheep milk. This study focused on assessing the Sr isotopic and multi-elemental composition of both the processed cheese and its ingredients, as well as the environmental context of Naxos Island, including samples of milk, water, soil, and feed. The objective was to delineate the geochemical signature of Graviera Naxos cheese and to explore the utility of Sr isotopes as indicators of geographic origin. The Sr/ Sr values for Graviera Naxos samples ranged from 0.70891 to 0.70952, indicating a relatively narrow range. However, the Sr isotopic signature of milk, heavily influenced by the feed, which originates from geologically distinct areas, does not always accurately reflect the local breeding environment. Multi-elemental analysis revealed variations in milk composition based on type and season; yet, no notable differences were found between raw and pasteurized milk. A mixing model evaluating the contributions of milk, sea salt, and rennet to the cheese's Sr isotopic signature suggested a significant average contribution of 73.1% from sea salt. This study highlights the complexities of linking dairy products with their geographical origins and emphasizes the need for sophisticated geochemical authentication methods.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13162540