Zusammenfassung: Appenzeller cheeses with and without secondary fermentation were compared using methods described earlier for Emmental, Gruyère and Sbrinz. This part of the report contains the results of biochemical and physicochemical measurements as well as an electron microscopy study of the fine structure of the cheese body. It was found that there was higher ptoteolysis to low molecular weight peptides in cheese with secondary fermentation. Beta-casein was hydrolysed faster than alpha-S-casein in these cheeses. The iminopeptidase activity was also higher thus indicating a higher activity of propionic acid bacteria. The buffering capacity is somewhat greater in good Appenzell cheeses than in cheeses with secondary fermentation. No significant structural differences between the cheeses could be found in the scanning electron microscope study. However, the cheese posseses some variety specific features

Keywords: analysis, appenzeller, cheese, job aoc, liebefeld, microorganism, mr p, pdo, ph, ripening, sir appenz, sorption isotherm, switzerland, titration, water activity,

Signatur: PUB Liebefeld