{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,17]],"date-time":"2026-10-17T10:49:34Z","timestamp":1792234174704,"version":"4.4.0"},"reference-count":39,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2021,2,7]],"date-time":"2021-02-07T00:00:00Z","timestamp":1612656000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The implementation of quality assurance schemes for the assessment of PDO food authenticity is an issue involving manufacturers, traders, retailers and consumers. In this respect, reliable analytical methods are needed to integrate paper-trailing information. The feasibility of distinguishing the Italian Fontina PDO cheese from the generic Fontal cheese was preliminarily evaluated on a set of commercial samples by measuring selected parameters (pH, alkaline phosphatase activity, content of copper, volatiles, extent of proteolysis) related to the different manufacturing processes. The relative profile of free amino acids proved to be a promising tool. A new set of 41 samples of Fontina PDO cheese was collected at representative dairies within the recognized production area and analyzed for free amino acids. A chemometric model of Fontina PDO cheese was built based on the mean content and standard deviation of 15 free amino acids. On this basis, all of the PDO samples were correctly identified, whereas all of the Fontal cheeses were recognized as different cheeses.<\/jats:p>","DOI":"10.3390\/foods10020350","type":"journal-article","created":{"date-parts":[[2021,2,8]],"date-time":"2021-02-08T20:51:51Z","timestamp":1612817511000},"page":"350","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses"],"prefix":"10.3390","volume":"10","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4063-6228","authenticated-orcid":false,"given":"Luisa","family":"Pellegrino","sequence":"first","affiliation":[{"name":"Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via G. Celoria 2, I-20133 Milan, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Johannes A.","family":"Hogenboom","sequence":"additional","affiliation":[{"name":"Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via G. Celoria 2, I-20133 Milan, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Veronica","family":"Rosi","sequence":"additional","affiliation":[{"name":"Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via G. Celoria 2, I-20133 Milan, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1760-5068","authenticated-orcid":false,"given":"Paolo","family":"D\u2019Incecco","sequence":"additional","affiliation":[{"name":"Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via G. Celoria 2, I-20133 Milan, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,2,7]]},"reference":[{"key":"#cr-split#-ref_1.1","unstructured":"European Union (1996). Commission Regulation"},{"key":"#cr-split#-ref_1.2","unstructured":"(EC) No. 1107\/96 of 12 June 1996 on the registration of geographical indications and designations of origin under the procedure laid down in Article 17 of Council Regulation (EEC) No. 2081\/92. Off. J. Eur. Comm., L148, 1-10."},{"key":"ref_2","unstructured":"MiPAAF, and Italian Ministry of Agriculture and Forestry Politics (2020, December 02). Product specification of Fontina PDO Cheese. 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