{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,26]],"date-time":"2026-03-26T14:12:13Z","timestamp":1774534333429,"version":"3.50.1"},"reference-count":24,"publisher":"PAGEPress Publications","license":[{"start":{"date-parts":[[2026,3,26]],"date-time":"2026-03-26T00:00:00Z","timestamp":1774483200000},"content-version":"unspecified","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Ital J Food Safety"],"abstract":"<jats:p>Traditional food products have been gaining importance over the last few years. The interest in such products is linked to the consumers\u2019 awareness of the importance of local cultures and low-processed food and of the environmental impact of food production systems. These products have been identified by the European Community as a way of preserving tradition and different cultures and as a way of enhancing local economies. Indeed, specific regulations have been set up for these reasons.\nPlaisentif is a traditional cheese that is produced in two valleys, named the Chisone and Susa valleys (Northwest Italy), of the Piedmont region. A survey was conducted over two different grazing seasons on nine Alpine dairy farms (hereafter referred to as A1 to A9), where Plaisentif is produced. The aim was to characterize the chemical composition, fatty acid profile, and terpene content of milk and Plaisentif cheese, known as the \"cheese of the violets\", which is produced from the raw milk of cows fed on pastures when violets are in bloom.\nThe fatty acid profile of the cheese was found to be similar to that of other cheeses obtained from pasture breeding, and conjugated linoleic acid and fatty acids, derived from pasture herbs, were found to be present at higher levels than in other Italian cheeses.\nTerpenes, which are generally derived from herbal feeds, have also been found to be present, and they can be a reliable marker of pasture grazing.\nThis study is the first attempt to characterize the Plaisentif cheese profile. This is a crucial step to valorize the product in order to enhance its production and thus to give more opportunities to the valleys in Piemonte that produce it, as well as to encourage continuity of local traditions.<\/jats:p>","DOI":"10.4081\/ijfs.2026.14208","type":"journal-article","created":{"date-parts":[[2026,3,26]],"date-time":"2026-03-26T13:26:39Z","timestamp":1774531599000},"source":"Crossref","is-referenced-by-count":0,"title":["Changes in the nutritive quality, fatty acid and terpenoid profile of milk and \u201cPlaisentif\u201d cheese from nine Italian Alpine dairy farms during two grazing seasons"],"prefix":"10.4081","author":[{"given":"Daniele","family":"Pattono","sequence":"first","affiliation":[{"name":"Department of Veterinary Sciences, University of Turin, Grugliasco"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Pier Giorgio","family":"Peiretti","sequence":"additional","affiliation":[{"name":"Institute of Sciences of Food Production, National Research Council, Grugliasco"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Maria Teresa","family":"Bottero","sequence":"additional","affiliation":[{"name":"Department of Veterinary Sciences, University of Turin, Grugliasco"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Alessandra","family":"Dalmasso","sequence":"additional","affiliation":[{"name":"Department of Veterinary Sciences, University of Turin, Grugliasco"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Francesca","family":"Bonazza","sequence":"additional","affiliation":[{"name":"Institute of Sciences of Food Production, National Research Council, Milan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Francesco","family":"Gai","sequence":"additional","affiliation":[{"name":"Institute of Sciences of Food Production, National Research Council, Grugliasco"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"2549","published-online":{"date-parts":[[2026,3,26]]},"reference":[{"key":"221395","doi-asserted-by":"crossref","unstructured":"Agradi S, Curone G, Negroni D, Vigo D, Brecchia G, Bronzo V, Panseri S, Chiesa LM, Peric T, Menchetti L, 2020. 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Fatty acid and terpenoid profile: a signature of mountain milk. Int Dairy J 127:105301.","DOI":"10.1016\/j.idairyj.2021.105301"},{"key":"221400","doi-asserted-by":"crossref","unstructured":"Collomb M, B\u00fctikofer U, Sieber R, Jeangros B, Bosset JO, 2002. Composition of fatty acids in cow\u2019s milk fat produced in the lowlands, mountains and highlands of Switzerland using high-resolution gas chromatography. Int Dairy J 12:649-59.","DOI":"10.1016\/S0958-6946(02)00061-4"},{"key":"221401","doi-asserted-by":"crossref","unstructured":"Corazzin M, Romanzin A, Sepulcri A, Pinosa M, Piasentier E, Bovolenta S, 2019. Fatty acid profiles of cow\u2019s milk and cheese as affected by mountain pasture type and concentrate supplementation. Animals 9:68.","DOI":"10.3390\/ani9020068"},{"key":"221402","doi-asserted-by":"crossref","unstructured":"Dalmasso A, Soto del Rio M, Civera T, Pattono D, Cardazzo B, Bottero MT, 2016. Characterization of microbiota in Plaisentif cheese by high-throughput sequencing. LWT 69:490-6.","DOI":"10.1016\/j.lwt.2016.02.004"},{"key":"221403","doi-asserted-by":"crossref","unstructured":"Dewhurst RJ, Shingfield KJ, Lee MRF, Scollan ND, 2006. Increasing the concentrations of beneficial polyunsaturated fatty acids in milk produced by dairy cows in high-forage systems. Anim Feed Sci Technol 131:168-206.","DOI":"10.1016\/j.anifeedsci.2006.04.016"},{"key":"221404","doi-asserted-by":"crossref","unstructured":"De Noni I, Battelli G, 2008. Terpenes and fatty acid profiles of milk fat and \u201cBitto\u201d cheese as affected by transhumance of cows on different mountain pastures. Food Chem 109:299-309.","DOI":"10.1016\/j.foodchem.2007.12.033"},{"key":"221405","doi-asserted-by":"crossref","unstructured":"Eisenstecken D, Stanstrup J, Robatscher P, Huck CW, Oberhuber M, 2021. Fatty acid profiling of bovine milk and cheese from six European areas by GC\u2010FID and GC\u2010MS. Int J Dairy Technol 74:215-24.","DOI":"10.1111\/1471-0307.12749"},{"key":"221406","doi-asserted-by":"crossref","unstructured":"Fern\u00e1ndez-Ferr\u00edn P, Calvo-Turrientes A, Bande B, Artaraz-Mi\u00f1\u00f3n M, Gal\u00e1n-Ladero MM, 2018. The valuation and purchase of food products that combine local, regional and traditional features: The influence of consumer ethnocentrism. Food Qual Pref 64:138-47.","DOI":"10.1016\/j.foodqual.2017.09.015"},{"key":"221407","doi-asserted-by":"crossref","unstructured":"Formaggioni P, Malacarne M, Franceschi P, Zucchelli V, Faccia M, Battelli G, Brasca M, Summer A, 2020. Characterisation of formaggella della valle di scalve cheese produced from cows reared in valley floor stall or in mountain pasture: fatty acids profile and sensory properties. Foods 9: 383.","DOI":"10.3390\/foods9040383"},{"key":"221408","unstructured":"Gai F, Battelli G, Bottero MT, Civera T, Dalmasso A, Pattono D, Peiretti PG, 2014. Influence of Alpine highland pasture on the fatty acid and terpene composition of milk and Plaisentif cheese from various Piedmont farms. Options M\u00e9diterran\u00e9ennes. S\u00e9rie A: s\u00e9minaires m\u00e9diterran\u00e9ens 109:293-96."},{"key":"221409","doi-asserted-by":"crossref","unstructured":"Hara A, Radin NS, 1978. Lipid extraction of tissues with a low-toxicity solvent. Anal Biochem 90:420-6.","DOI":"10.1016\/0003-2697(78)90046-5"},{"key":"221410","doi-asserted-by":"crossref","unstructured":"Kilcawley KN, Faulkner H, Clarke HJ, O'Sullivan MG, Kerry JP, 2018. Factors influencing the flavour of bovine milk and cheese from grass based versus non-grass based milk production systems. Foods 7:37.","DOI":"10.3390\/foods7030037"},{"key":"221411","doi-asserted-by":"crossref","unstructured":"Mariaca RG, Berger TFH, Gauch R, Imhof MI, Jeangros B, Bosset JO, 1997. 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Lait 83:167-73.","DOI":"10.1051\/lait:2003007"}],"container-title":["Italian Journal of Food Safety"],"original-title":[],"link":[{"URL":"https:\/\/www.pagepressjournals.org\/ijfs\/article\/download\/14208\/13943","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/www.pagepressjournals.org\/ijfs\/article\/download\/14208\/13944","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/www.pagepressjournals.org\/ijfs\/article\/download\/14208\/13943","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,3,26]],"date-time":"2026-03-26T13:26:46Z","timestamp":1774531606000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.pagepressjournals.org\/ijfs\/article\/view\/14208"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,3,26]]},"references-count":24,"URL":"https:\/\/doi.org\/10.4081\/ijfs.2026.14208","relation":{},"ISSN":["2239-7132"],"issn-type":[{"value":"2239-7132","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,3,26]]}}}