https://doi.org/10.4081/ijfs.2026.14208
Changes in the nutritive quality, fatty acid and terpenoid profile of milk and “Plaisentif” cheese from nine Italian Alpine dairy farms during two grazing seasons
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Published: 26 March 2026
Traditional food products have been gaining importance over the last few years. The interest in such products is linked to the consumers’ awareness of the importance of local cultures and low-processed food and of the environmental impact of food production systems. These products have been identified by the European Community as a way of preserving tradition and different cultures and as a way of enhancing local economies. Indeed, specific regulations have been set up for these reasons.
Plaisentif is a traditional cheese that is produced in two valleys, named the Chisone and Susa valleys (Northwest Italy), of the Piedmont region. A survey was conducted over two different grazing seasons on nine Alpine dairy farms (hereafter referred to as A1 to A9), where Plaisentif is produced. The aim was to characterize the chemical composition, fatty acid profile, and terpene content of milk and Plaisentif cheese, known as the "cheese of the violets", which is produced from the raw milk of cows fed on pastures when violets are in bloom.
The fatty acid profile of the cheese was found to be similar to that of other cheeses obtained from pasture breeding, and conjugated linoleic acid and fatty acids, derived from pasture herbs, were found to be present at higher levels than in other Italian cheeses.
Terpenes, which are generally derived from herbal feeds, have also been found to be present, and they can be a reliable marker of pasture grazing.
This study is the first attempt to characterize the Plaisentif cheese profile. This is a crucial step to valorize the product in order to enhance its production and thus to give more opportunities to the valleys in Piemonte that produce it, as well as to encourage continuity of local traditions.
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CRediT authorship contribution
Daniele Pattono: writing original draft, designed the experiments design. Pier Giorgio Peiretti: experiments design and data analysis. Maria Teresa Bottero: revision of original draft; Alessandra Dalmasso: revision of original draft. Francesca Bonazza: revision of original draft. Francesco Gai: data analysis and revision of original draft.
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