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. 2023 Dec 1;12(23):4339.
doi: 10.3390/foods12234339.

Caciocavallo Podolico Cheese, a Traditional Agri-Food Product of the Region of Basilicata, Italy: Comparison of the Cheese's Nutritional, Health and Organoleptic Properties at 6 and 12 Months of Ripening, and Its Digital Communication

Adriana Di Trana  1 , Emilio Sabia  1 , Ambra Rita Di Rosa  2 , Margherita Addis  3 , Mara Bellati  4 , Vincenzo Russo  5 , Alessio Silvio Dedola  3 , Vincenzo Chiofalo  2 , Salvatore Claps  6 , Paola Di Gregorio  1 , Ada Braghieri  1
Affiliations

Caciocavallo Podolico Cheese, a Traditional Agri-Food Product of the Region of Basilicata, Italy: Comparison of the Cheese's Nutritional, Health and Organoleptic Properties at 6 and 12 Months of Ripening, and Its Digital Communication

Adriana Di Trana et al. Foods. .

Abstract

Traditional agri-food products (TAPs) are closely linked to the peculiarities of the territory of origin and are strategic tools for preserving culture and traditions; nutritional and organoleptic peculiarities also differentiate these products on the market. One such product is Caciocavallo Podolico Lucano (CPL), a stretched curd cheese made exclusively from raw milk from Podolian cows, reared under extensive conditions. The objective of this study was to characterise CPL and evaluate the effects of ripening (6 vs. 12 months) on the quality and organoleptic properties, using the technological "artificial senses" platform, of CPL produced and sold in the region of Basilicata, Italy. Additionally, this study represents the first analysis of cheese-related digital communication and trends online. The study found no significant differences between 6-month- and 12-month-ripened cheese, except for a slight increase in cholesterol levels in the latter. CPL aged for 6 and 12 months is naturally lactose-free, rich in bioactive components, and high in vitamin A and antioxidants and has a low PUFA-n6/n3 ratio. The "artificial sensory profile" was able to discriminate the organoleptic fingerprints of 6-month- and 12-month-ripened cheese. The application of a socio-semiotic methodology enabled us to identify the best drivers to create effective communication for this product. The researchers recommend focusing on creating a certification mark linked to the territory for future protection.

Keywords: TAP stretched cheese; antioxidant capacity; cheese fatty acid; cholesterol; communication and trend on the web; nutritional indexes; organoleptic fingerprint; polyphenols; retinol; typicality; α-tocopherol.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Pair of whole Caciocavallo Podolico Lucano cheeses ripened for 12 months (A) and cheese cut open (B).
Figure 2
Figure 2
Flow diagram of Caciocavallo Podolico Lucano cheese-making process (photos by Lovallo, C.).
Figure 3
Figure 3
Organoleptic fingerprints of CPL cheese at 6 months obtained with E-eye, E-nose, and E-tongue.
Figure 4
Figure 4
Organoleptic fingerprints of CPL cheese of 12 months of age obtained with E-eye, E-nose, and E-tongue.
Figure 5
Figure 5
PCA plot of E-eye, E-nose, and E-tongue results of Caciocavallo Podolico Lucano, grouped according to the ripening period (6 months, blue; 12 months, red). DI= −8 for E-eye; Di= −9 for E-nose; DI= 52 for E-tongue.
Figure 6
Figure 6
DFA plot of sensor fusion of Caciocavallo Podolico Lucano grouped according to the ripening period (6 months, blue; 12 months, red). Validation score = 100.
Figure 7
Figure 7
Assets of CPL cheese communication (scale: 1 = absent; 10 = fully satisfying).
Figure 8
Figure 8
Assets of the trends related to CPL cheese (scale: 1 = absent; 10 = fully satisfying).
See this image and copyright information in PMC

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