Physico-chemical characteristics and acidic profile of PDO Pecorino Romano cheese: Seasonal variation

• Seasonal variability of chemical parameters of Pecorino Romano cheese was studied.
• In late winter and spring cheese has less fat and salt but more protein.
• In late winter cheese was more proteolyzed and lipolyzed.
• Linolenic, rumenic and vaccenic acids content decreased along the season.

Pecorino Romano, a protected designation of origin (PDO) semi-cooked hard cheese, is the best known Italian dairy product obtained from ovine milk and one of the most exported Italian cheeses in the world. The aim of this work was to provide useful information on physico-chemical and nutritional characteristics of PDO Pecorino Romano cheese taking into account the variability related to the season of cheese manufacture. A total of 70 samples of Pecorino Romano cheese, with a ripening time ranged from 7 to 8 months, and manufactured at different times of the year (from March to June) were analyzed. The month of production affected cheese composition, and cheeses produced in late winter and spring were characterized by a less fat and salt content and a higher protein content with respect to those produced in early summer. Also the biochemical processes of proteolysis and lipolysis were influenced by the seasonality of productions. In particular cheeses produced at late winter were more proteolyzed and lipolyzed if compared with those manufactured at summer season. The nutritional value of cheese fat, associated in particular with linolenic, rumenic and vaccenic acids content, decreased with the progress of season probably due to variation in animal feed, pasture availability and fatty acids composition of grass lipids.