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RESEARCH PAPER
Year : 2019  |  Volume : 8  |  Issue : 4  |  Page : 7-17

Chemical and nutritional characterization of brand and private label dairy products: UHT Cream, a case study


CREA Centro di ricerca Alimenti e Nutrizione, Via Ardeatina 546, 00178, Rome, Italy

Correspondence Address:
Pamela Manzi
CREA Centro di ricerca Alimenti e Nutrizione, Via Ardeatina 546, 00178, Rome
Italy
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Source of Support: None, Conflict of Interest: None


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Recently, Private Label (PL) products are widespread in all supermarket shelves. At the beginning consumers believed that these food items had poor quality, but now PL products have considerably improved and are in constant competition with national Brand (B) products. Apart from the price, it's very hard for consumers to understand the real differences between B and PL products. For this purpose, using cream as a case study, the proximate composition, fat soluble vitamins, cholesterol, minerals, and the colour parameters of different Brand and Private Label UHT creams with ≥ 20% milk fat were evaluated. Moreover, two tracing parameters, such as the Degree of Retinol Isomerization (DRI) and the Degree of Antioxidant Protection (DAP) were assessed. Principal Components Analysis showed that protein, fat and carbohydrate contents, together with DRI and the colour parameters a* and b*, were the variables most influencing the separation between PL and B creams on the first two Principal Components. Nevertheless, it was very hard to discriminate PL from B creams: this was probably due to the heterogeneity of the samples (differences in raw materials or different manufacturing processes), as well as to seasonal changes in milk composition or cows' breed.


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