Characterization and differentiation of sheep's milk from Greek breeds based on physicochemical parameters, fatty
Ilias S Gatzias1, Ioannis K Karabagias1, Stavros P Kontakos2
1Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina, Greece.
Background:
There are only limited studies in the literature attempting to differentiate sheep's milk originating from different sheep breeds. In the present study the physicochemical parameters (pH, percent fat, percent protein, percent lactose and percent total solids), fatty acid composition and volatile profile of raw milk from four autochthonous Greek breeds (Karagouniko, Mpoutsiko, Artas and Chios) were determined. The objective of the present study was to characterize and differentiate the sheep breeds based on the above analytical parameters in combination with chemometrics.
Results:
The overall correct classification rate was 79.7%%, 84.4% and 100% based on physicochemical parameters, fatty acid composition and volatile profile, respectively. Volatiles proved to be the most effective of parameters analyzed for the differentiation of sheep breed. Furthermore, the combination of physicochemical parameters and fatty acid composition gave a correct classification rate equal to 96.9%.
Conclusion:
Either volatile profile or the combination of physicochemical parameters and fatty acid composition may be easily determined and used for the differentiation of sheep's milk from four different Greek breeds, this being the novelty of the present work. This may be very important in terms of PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication) products related to specific geographical origin and sensory characteristics. © 2018 Society of Chemical Industry.
