Major and trace elements in milk and Halloumi cheese as markers for authentication of goat feeding regimes and geographical origin

Maria Teresa Osorio, Anastasios Koidis, Photis Papademas*

*Corresponding author for this work

Research output: Contribution to journalArticle

30 Citations (Scopus)
404 Downloads (Pure)

Abstract

Sixty samples of milk, Halloumi cheese and local grazing plants (i.e. shrubs) were collected over a year from dairy farms located on three different locations of Cyprus. Major and trace elements were quantified using inductively coupled plasma-atomic emission spectroscopy (ICP-AES). Milk and Halloumi cheese produced in different geographical locations presented significant differences in the concentration of some of the elements analysed. Principal component analysis showed grouping of samples according to the region of production for both milk and cheese samples. These findings show that the assay of elements can provide useful fingerprints for the characterisation of dairy products.

Original languageEnglish
Pages (from-to)573-581
Number of pages9
JournalInternational Journal of Dairy Technology
Volume68
Issue number4
Early online date27 Feb 2015
DOIs
Publication statusPublished - Nov 2015

Keywords

  • Authentication
  • Elemental markers
  • Feeding regime
  • Geographical origin
  • Goat milk
  • Halloumi cheese

ASJC Scopus subject areas

  • Food Science
  • Bioengineering
  • Process Chemistry and Technology

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