Protected denomination of origin

Bertoni G, Calamari L, Maianti M G and Battistotti B (2005), Milk for Protected Denomination of Origin (PDO) cheeses I. The main required features , in Hocquette J H and Gigli S, Indicators of Milk and Beef Quality, EAAP Pub. 112, Wageningen Academic Publishers, The Netherlands. 

Perhaps due to lack of regulation, no official, harmonized or internationally validated method is available at present. Despite lack of official standards, many protocols of Protected Denomination of Origin list limits for total polyphenols and this data is often nsed in trade. 

Actually, some types of cheeses, especially protected denomination of origin cheeses, are manufactured from defined amounts of ovine, caprine, and bovine milks thus, quantitative determination of each type of milk in mixed cheeses is an important issue. RP-HPLC separation of (3-lactoglobulin can be used for detecting and quantifying bovine, ovine, and caprine milk mixtures in raw milk and cheeses. 

Ferreira, I.M.P.L.V.O. Cagote, H. Detection and quantification of bovine, ovine and caprine milk percentages in protected denomination of origin cheeses by reversed-... 

Denominazione di Origine Controllata (Controlled Denomination of Origin, applied to Italian virgin olive oils see also CBO) Denominazione di Origine Proteggetta (Protected Denomination of Production applied to Italian agricultural food products)... 

Fortina, M. G., Ricci, G., Acquati, A., Zeppa, G., Gandini, A., Manachini, P. L. (2003). Genetic characterization of some lactic acid bacteria occurring in an artisanal protected denomination origin (PDO) Italian cheese, the Toma piemontese. Food Microbiology, 20, 397-404. 

---