Abstract：
:In this study, a method for discriminating natural mozzarella cheese from cheese substitutes, using fatty acid profiles, phytosterol contents, and statistical comparison, was developed. A total of 27 cheeses were evaluated: eight natural mozzarella cheeses (NMCs), four imitation mozzarella cheeses (IMCs), 12 processed cheeses (PCs) and three mixed cheeses (MCs) composed of NMCs and IMCs. The fatty acid composition of the NMC class was distinct from those of the IMC and MC classes, but statistically similar (p<0.05) to that of the PC class. The phytosterol content of the NMC class, determined via gas chromatography-mass spectrometry, was distinct from the IMCs, but similar (p<0.05) to a portion of the PCs. Principal component analysis (eigenvalue⩾1) indicated that the NMCs can be differentiated from the IMCs, but discrimination between the NMCs and the PCs could not be achieved.
journal_name
Food Chemjournal_title
Food chemistryauthors
Kim NS,Lee JH,Han KM,Kim JW,Cho S,Kim Jdoi
10.1016/j.foodchem.2013.07.083subject
Has Abstractpub_date
2014-01-15 00:00:00pages
40-7eissn
0308-8146issn
1873-7072pii
S0308-8146(13)01012-1journal_volume
143pub_type
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