TY - JOUR

T1 - Evaluating Source Complexity in Blended Milk Cheese

T2 - Integrated Strontium Isotope and Multi-Elemental Approach to PDO Graviera Naxos

AU - Nikezić, Majda

AU - Chantzi, Paraskevi

AU - Irrgeher, Johanna

AU - Zuliani, Tea

N1 - Publisher Copyright: © 2024 by the authors.

PY - 2024/8/14

Y1 - 2024/8/14

N2 - 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 87Sr/86Sr 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.

AB - 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 87Sr/86Sr 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.

KW - Sr/Sr isotope ratio

KW - authenticity tracers

KW - dairy production

KW - Graviera cheese

KW - ICP-MS

KW - mixing models

UR - http://www.scopus.com/inward/record.url?scp=85202617811&partnerID=8YFLogxK

U2 - 10.3390/foods13162540

DO - 10.3390/foods13162540

M3 - Article

AN - SCOPUS:85202617811

VL - 13.2024

JO - Foods : open access journal

JF - Foods : open access journal

SN - 2304-8158

IS - 16

M1 - 2540

ER -