Recent studies have highlighted the nutritional advantages of dairy products derived from animals grazed or fed on grass, showing a higher content of bioactive compounds such as specific fatty acids, terpenes, and antioxidants like enzymes, lactoferrin, tocopherols, vitamins C and E, urate, and carotenoids (Kilcawley et al., 2018; Basdagian et al., 2019; Gomez-Mascaraque et al., 2020).
Agricultural practices and the chemical composition of pastures play a crucial role in determining the nutritional, technological, and sensory properties of dairy products (Cabiddu et al., 2022). Farms in mountainous areas are traditionally small-scale and rely heavily on locally produced forage for feeding animals (Berton et al., 2020). Grazing is considered a practice that enhances the added value of milk and its derivatives in mountain regions (Corazzin et al., 2019).
Numerous studies have documented the unique characteristics of dairy products from mountain areas. However, no systematic review has been conducted to compare the characteristics of mountain dairy products with those from plains, which are influenced by various factors. This study aims to establish the primary differences concerning the chemical, physical, sensory, and microbiological profiles of mountain versus plain dairy products, summarizing the key factors involved. The hypothesis is that mountain products exhibit superior nutritional and qualitative characteristics compared to those from plains. The information discussed here is of great interest to dairy producers, farmers, consumers, and the research community. Producers and farmers can improve their practices to optimize product quality, while consumers can be informed of the differences to make more conscious choices. Additionally, this review highlights gaps and opportunities for further research on mountain dairy products.
Conclusions
Mountain dairy products exhibit distinctive characteristics, particularly in terms of sensory attributes and bioactive compound content. Alpine pastures are rich in terpenes and fatty acids, which are transferred to milk through various mechanisms. Existing literature highlights clear differences between plain and mountain dairy products regarding volatile substances, macro- and micronutrient composition, milk yield, protein quality, fat percentage, fatty acid profile, color and texture characteristics, sensory profiles, and microflora.
Agricultural practices, climatic conditions, and the chemical composition of pastures significantly influence milk quality. Mountain dairy products demonstrate high levels of terpenes and beneficial fatty acids such as α-linolenic acid, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), derived from ingested grass or ruminal metabolism. Researchers propose various methods for authenticating mountain products, including the analysis of terpenoids/terpenes, volatile compounds, stable isotopes, and optical properties. Further research should explore the mechanisms of terpene transfer within the animal’s body and into milk, as well as the influence of terpenes on animal metabolism and milk properties. A detailed study of the chemical composition, particularly molecular interactions, could reveal more specific differences between plain and mountain dairy products. Developing authentication methods is essential to create a more complex database for distinguishing mountain dairy products.
