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Analytical methods for the determination of the geographic origin of Emmental cheese. Parameters of proteolysis and rheology.

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Pillonel, L., Albrecht, B., Badertscher, R., Bütikofer, U., Chamba, J.F., Tabacchi, R., Bosset, J.O.

Analytical methods for the determination of the geographic origin of Emmental cheese. Parameters of proteolysis and rheology.

Italian Journal of Food Science, 15, 2003, 49-62.

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Riassunto:

Nitrogen fractions, biogenic amines, free amino acids, casein fractions, HPLC-peptide profiles and rheological properties were investigated in 20 Emmental cheeses from six European regions (Switzerland, Vorarlberg (A), Allgau (D), Finland, Bretagne (F) and Savoie (F)). The ripening times of the samples differed, according to what is found on the market in each region. The non-protein nitrogen and the water-soluble nitrogen fractions showed significant inter-regional differences due mostly to the different ripening times

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Analytical methods for the determination of the geographic origin of Emmental cheese. Parameters of proteolysis and rheology.