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Geographic origin of European Emmental cheese: Characterisation and descriptive statistics
Auteur(s)
Pillonel, Laurent
Badertscher, R.
Casey, M.
Meyer, J.
Rossmann, A.
Schlichtherle-Cerny, H.
Bosset, Jacques-Olivier
Date de parution
2005
In
International Dairy Journal, Elsevier, 2005/15/6-9/547-556
Résumé
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), <i>Lactobacillus helveticus</i>, sodium, copper, zinc, magnesium and stable isotope ratios (δ<sup>2</sup>H, δ<sup>13</sup>C, δ<sup>15</sup>N, δ<sup>34</sup>S). 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 δ<sup>13</sup>C levels.
Identifiants
Type de publication
journal article
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