Study on the sugar content of blue-veined "Gorgonzola" PDO cheese. (August 2019)

• Record Type: Journal Article
• Authors: Monti, Lucia; Pelizzola, Valeria; Povolo, Milena; Fontana, Stefano; Contarini, Giovanna
• Is Part Of: International dairy journal. Volume 95(2019)
• Page Start: 1
• Page End: 5
• Publication Date: 2019-08
• Subjects: Dairying -- Periodicals; Industrie laitière -- Périodiques; Electronic journals; 338.1762142
• DOI: 10.1016/j.idairyj.2019.03.009
• Languages: English
• ISSNs: 0958-6946

Abstract

Abstract: A chromatographic method, HPAEC-PAD, was applied to 49 samples of Gorgonzola PDO cheese to quantify residual sugars. Very low levels were detected in both sweet and piquant categories: values were, respectively, 1.24 ± 1.30 and 0.69 ± 0.11 mg 100 g −1 for lactose, 1.21 ± 0.60 and 2.07 ± 1.77 mg 100 g −1 for galactose and 5.41 ± 4.58 and 4.46 ± 4.09 mg 100 g −1 for glucose. Analysis of cores, taken from the same cheese at different days of ripening, showed that sugars had already been completely metabolised 10 days after production. These results allow the use of term "naturally lactose free" for Gorgonzola PDO cheese. The chromatographic profile showed the presence of other peaks, which were tentatively identified as polyols (sugar alcohols), probably derived by metabolism and catabolism of microflora.