Vignette d'image

Tabacchi, Raffaele

Nom
Tabacchi, Raffaele
Affiliation principale
Fonction
Professeur.e émérite
Identifiants
https://libra.unine.ch/handle/123456789/32205

Résultat de la recherche

Filtres

2
2
2
Réinitialiser les filtres

Paramètres

Voici les éléments 1 - 2 sur 2
  • Publication
    Accès libre
    Geographic origin of European Emmental cheese: Characterisation and descriptive statistics
    (2005)
    Pillonel, Laurent
    ;
    Badertscher, R.
    ;
    Casey, M.
    ;
    Meyer, J.
    ;
    Rossmann, A.
    ;
    Schlichtherle-Cerny, H.
    ;
    Tabacchi, Raffaele 
    ;
    Bosset, Jacques-Olivier
    To survey the authenticity of Emmental cheese from some of the main European countries of origin, samples of cheeses manufactured during winter (110 samples) and summer (73 samples) were collected. From a preliminary study, a series of promising analytical methods were selected and applied: total nitrogen, water soluble nitrogen (WSN), 12% TCA soluble nitrogen (TCA-SN), pH-value, volatile short-chain acids, chloride, organic acids, enterococci, obligate heterofermentative lactobacilli (OHL), Lactobacillus helveticus, sodium, copper, zinc, magnesium and stable isotope ratios (δ2H, δ13C, δ15N, δ34S). The data were analysed by univariate statistical methods according to the geographic origin and the season of production. Significant differences between the regions of origin were found for all parameters investigated (P≤0.001). Cheeses from some regions showed very specific properties. Seasonal differences were observed in certain regions for acetate, propionate, caproate, WSN, TCA-SN, pyruvate, OHL, zinc and δ13C levels.
  • Publication
    Accès libre
    Analytical methods for the determination of the geographic origin of Emmentaler cheese. Main framework of the project; chemical, biochemical, microbiological, colour and sensory analyses
    (2002)
    Pillonel, L.
    ;
    Badertscher, R.
    ;
    Bütikofer, U.
    ;
    Casey, M.
    ;
    Dalla Torre, M.
    ;
    Lavanchy, P.
    ;
    Meyer, J.
    ;
    Tabacchi, Raffaele 
    ;
    Bosset, Jacques-Olivier
    Emmentaler is a hard cheese produced and consumed in many countries. The authenticity of this cheese variety is becoming a matter of national importance with the imminent opening of the cheese market in Switzerland and the introduction of the PDO label for the Emmentaler Switzerland™. This paper is the first in a series reporting the search for parameters that make possible a geographic discrimination of Emmentalers. Twenty Emmentaler cheese samples from six regions in Europe (one from Switzerland, two from France, one from Austria, one from Germany and one from Finland) were considered. In this paper, chemical, biochemical, microbiological, colour and sensory parameters were investigated leading to the following preliminary results. The presence of Lb. helveticus seemed to be a good indicator of an origin other than Swiss. The concentration of enterococci, facultative and obligate heterofermentative lactobacilli and salt tolerant bacteria was significantly lower in Emmentaler Switzerland™ than in the foreign cheeses. Chemical parameters such as fat content and pH value as well as biochemical parameters such as L- and D-lactate and pyruvate allowed us to partially discriminate between the regions when these data were combined by principal component analysis. The colour of the body also showed significant differences.