Determining the authenticity of PDO buffalo mozzarella: an approach based on Fourier transform infrared (MIR-FTIR) spectroscopy and on chemometric tools

The potential of Mid-infrared spectroscopy coupled with chemometric tools was evaluated for the authentication and discrimination of PDO (Protected Denomination of Origin) buffalo mozzarella produced by traditional and industrial cheese-making processes. Samples of mozzarella provided by local producers and supermarkets were analysed through both official destructive methods and Attenuated Total Reflectance-Fourier transform infrared spectroscopy (FTIR/ATR). In particular, destructive methods allowed to determine the content of fatty substances, proteins, moisture and total nitrogen. The results show that only the conjunction of MID-infrared spectroscopy with chemometric analysis can provide a satisfying solution to discriminate between the different types of mozzarella.