{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,26]],"date-time":"2026-02-26T10:38:58Z","timestamp":1772102338172,"version":"3.50.1"},"reference-count":66,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2025,9,19]],"date-time":"2025-09-19T00:00:00Z","timestamp":1758240000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Slovenian Research Agency","award":["P4-0121"],"award-info":[{"award-number":["P4-0121"]}]},{"name":"Slovenian Research Agency","award":["P4-0234"],"award-info":[{"award-number":["P4-0234"]}]},{"name":"Slovenian Research Agency","award":["P1-0447"],"award-info":[{"award-number":["P1-0447"]}]},{"name":"Slovenian Research Agency","award":["P4-0097"],"award-info":[{"award-number":["P4-0097"]}]},{"name":"Slovenian Research Agency","award":["P1-0153"],"award-info":[{"award-number":["P1-0153"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>In this study, the contents of minerals, free amino acids (FAAs), biogenic amines (BAs), \u03b3-aminobutyric acid (GABA), and spermidine (SPD) were analyzed in selected white mold-ripened and blue-veined cheeses, including their spatial distribution between rind and core. Blue-veined cheeses contained higher levels of sodium, calcium, phosphorus, FAAs, and SPD. The BAs content was higher in cheeses produced from raw milk. Compared to the cores, the rinds of the analyzed cheeses contained more calcium (up to 66-fold), phosphate (up to 4.4-fold), zinc (up to 9.9-fold), and GABA (up to 17-fold). In white mold-ripened cheeses, where molds do not grow in the core, the rinds also contained more FAAs (up to 15-fold) and SPD (up to 127-fold). Our results confirm previous observations that the rinds of mold-ripened cheeses contain higher amounts of nutritionally valuable cations that form poorly soluble phosphate salts. To our knowledge, this study provides the first demonstration that the rinds of white mold-ripened cheeses are enriched in GABA and SPD, bioactive compounds associated with beneficial health effects. This highlights the high nutritional value of the outer layers of cheese produced with food-grade molds.<\/jats:p>","DOI":"10.3390\/molecules30183819","type":"journal-article","created":{"date-parts":[[2025,9,19]],"date-time":"2025-09-19T16:53:42Z","timestamp":1758300822000},"page":"3819","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Spatial Distribution of Minerals and Selected Bioactive Compounds in White Mold-Ripened and Blue-Veined Cheeses"],"prefix":"10.3390","volume":"30","author":[{"ORCID":"https:\/\/orcid.org\/0009-0006-2168-3869","authenticated-orcid":false,"given":"Varineja","family":"Dra\u0161ler","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1972-8088","authenticated-orcid":false,"given":"Irena","family":"Kralj Cigi\u0107","sequence":"additional","affiliation":[{"name":"Chair of Analytical Chemistry, Faculty of Chemistry and Chemical Technology, University of Ljubljana, SI-1000 Ljubljana, Slovenia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9024-3855","authenticated-orcid":false,"given":"Toma\u017e","family":"Polak","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3505-0844","authenticated-orcid":false,"given":"Gregor","family":"Marolt","sequence":"additional","affiliation":[{"name":"Chair of Analytical Chemistry, Faculty of Chemistry and Chemical Technology, University of Ljubljana, SI-1000 Ljubljana, Slovenia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0009-0002-5472-5990","authenticated-orcid":false,"given":"Jernej","family":"Imperl","sequence":"additional","affiliation":[{"name":"Chair of Analytical Chemistry, Faculty of Chemistry and Chemical Technology, University of Ljubljana, SI-1000 Ljubljana, Slovenia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7981-2156","authenticated-orcid":false,"given":"Andreja","family":"\u010can\u017eek Majheni\u010d","sequence":"additional","affiliation":[{"name":"Department of Animal Science, Biotechnical Faculty, University of Ljubljana, SI-1230 Dom\u017eale, Slovenia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9539-1504","authenticated-orcid":false,"given":"Bla\u017e","family":"Cigi\u0107","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2025,9,19]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"105926","DOI":"10.1016\/j.idairyj.2024.105926","article-title":"A Comprehensive Overview of Blue-Veined Cheeses","volume":"154","author":"Ferroukhi","year":"2024","journal-title":"Int. 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