Swiss-type cheeses (propionic acid cheeses)

Katja Hartmann; Elisabeth Eugster-Meier; Marie Therese Fröhlich-Wyder; Ernst Jakob; Daniel Wechsler; Ylva Ardö; Eva Maria Düsterhöft; Wim Engels; Thom Huppertz; Erica R. Hynes; Maria Cristina Perotti; Carina V. Bergamini

doi:10.1002/9781119046165.ch6

Swiss-type cheeses (propionic acid cheeses)

Katja Hartmann^*, Elisabeth Eugster-Meier, Marie Therese Fröhlich-Wyder, Ernst Jakob, Daniel Wechsler, Ylva Ardö, Eva Maria Düsterhöft, Wim Engels, Thom Huppertz, Erica R. Hynes, Maria Cristina Perotti, Carina V. Bergamini

^*Corresponding author af dette arbejde

1 Citationer (Scopus)

Abstract

Allgau Emmental cheese is a well-known and popular cheese in Germany which is consumed throughout the year. Emmentaler must have good storage qualities, allowing it to reach its optimal maturity without any loss in quality. Emmentaler PDO is characterised by its regular round eyes and its sweet and nutty flavour. After Mozzarella and Gruyere PDO, Emmentaler is the third most produced cheese in Switzerland and is the most exported. Greve cheese gets its typical characteristics from a combination of mesophilic DL-starter and a culture of propionic acid bacteria (PAB). Maasdammer was created in the 1970s as an alternative to (Swiss) Emmental cheese. The production of Maasdammer cheese is essentially in the Netherlands. The main (key) flavour compounds in Maasdammer cheese are those that yield the typical sweet and nutty flavour notes: pyrazines, branched-chain aldehydes and benzaldehyde, methyl-ketones, lactones and ethyl esters seem important.

Originalsprog	Engelsk
Titel	Global Cheesemaking Technology : Cheese Quality and Characteristics
Redaktører	Photis Papademas, Thomas Bintsis
Antal sider	13
Forlag	Wiley
Publikationsdato	15 sep. 2017
Sider	336-348
ISBN (Trykt)	9781119046158
DOI	https://doi.org/10.1002/9781119046165.ch6
Status	Udgivet - 15 sep. 2017

Adgang til dokumentet

10.1002/9781119046165.ch6

Citationsformater

Hartmann, K., Eugster-Meier, E., Fröhlich-Wyder, M. T., Jakob, E., Wechsler, D., Ardö, Y., Düsterhöft, E. M., Engels, W., Huppertz, T., Hynes, E. R., Perotti, M. C., & Bergamini, C. V. (2017). Swiss-type cheeses (propionic acid cheeses). I P. Papademas, & T. Bintsis (red.), Global Cheesemaking Technology: Cheese Quality and Characteristics (s. 336-348). Wiley. https://doi.org/10.1002/9781119046165.ch6

Hartmann, K, Eugster-Meier, E, Fröhlich-Wyder, MT, Jakob, E, Wechsler, D, Ardö, Y, Düsterhöft, EM, Engels, W, Huppertz, T, Hynes, ER, Perotti, MC & Bergamini, CV 2017, Swiss-type cheeses (propionic acid cheeses). i P Papademas & T Bintsis (red), Global Cheesemaking Technology: Cheese Quality and Characteristics. Wiley, s. 336-348. https://doi.org/10.1002/9781119046165.ch6

@inbook{55d9def89ceb43adbd1767904cecc27e,

title = "Swiss-type cheeses (propionic acid cheeses)",

abstract = "Allgau Emmental cheese is a well-known and popular cheese in Germany which is consumed throughout the year. Emmentaler must have good storage qualities, allowing it to reach its optimal maturity without any loss in quality. Emmentaler PDO is characterised by its regular round eyes and its sweet and nutty flavour. After Mozzarella and Gruyere PDO, Emmentaler is the third most produced cheese in Switzerland and is the most exported. Greve cheese gets its typical characteristics from a combination of mesophilic DL-starter and a culture of propionic acid bacteria (PAB). Maasdammer was created in the 1970s as an alternative to (Swiss) Emmental cheese. The production of Maasdammer cheese is essentially in the Netherlands. The main (key) flavour compounds in Maasdammer cheese are those that yield the typical sweet and nutty flavour notes: pyrazines, branched-chain aldehydes and benzaldehyde, methyl-ketones, lactones and ethyl esters seem important.",

keywords = "Allgau Emmental PDO, Greve cheese, Gruyere PDO, Maasdammer cheese, Nutty flavour, Pategras Cheese, Propionic acid cheeses, Switzerland",

author = "Katja Hartmann and Elisabeth Eugster-Meier and Fr{\"o}hlich-Wyder, {Marie Therese} and Ernst Jakob and Daniel Wechsler and Ylva Ard{\"o} and D{\"u}sterh{\"o}ft, {Eva Maria} and Wim Engels and Thom Huppertz and Hynes, {Erica R.} and Perotti, {Maria Cristina} and Bergamini, {Carina V.}",

year = "2017",

month = sep,

day = "15",

doi = "10.1002/9781119046165.ch6",

language = "English",

isbn = "9781119046158",

pages = "336--348",

editor = "Photis Papademas and Thomas Bintsis",

booktitle = "Global Cheesemaking Technology",

publisher = "Wiley",

address = "United States",

}

TY - CHAP

T1 - Swiss-type cheeses (propionic acid cheeses)

AU - Hartmann, Katja

AU - Eugster-Meier, Elisabeth

AU - Fröhlich-Wyder, Marie Therese

AU - Jakob, Ernst

AU - Wechsler, Daniel

AU - Ardö, Ylva

AU - Düsterhöft, Eva Maria

AU - Engels, Wim

AU - Huppertz, Thom

AU - Hynes, Erica R.

AU - Perotti, Maria Cristina

AU - Bergamini, Carina V.

PY - 2017/9/15

Y1 - 2017/9/15

N2 - Allgau Emmental cheese is a well-known and popular cheese in Germany which is consumed throughout the year. Emmentaler must have good storage qualities, allowing it to reach its optimal maturity without any loss in quality. Emmentaler PDO is characterised by its regular round eyes and its sweet and nutty flavour. After Mozzarella and Gruyere PDO, Emmentaler is the third most produced cheese in Switzerland and is the most exported. Greve cheese gets its typical characteristics from a combination of mesophilic DL-starter and a culture of propionic acid bacteria (PAB). Maasdammer was created in the 1970s as an alternative to (Swiss) Emmental cheese. The production of Maasdammer cheese is essentially in the Netherlands. The main (key) flavour compounds in Maasdammer cheese are those that yield the typical sweet and nutty flavour notes: pyrazines, branched-chain aldehydes and benzaldehyde, methyl-ketones, lactones and ethyl esters seem important.

AB - Allgau Emmental cheese is a well-known and popular cheese in Germany which is consumed throughout the year. Emmentaler must have good storage qualities, allowing it to reach its optimal maturity without any loss in quality. Emmentaler PDO is characterised by its regular round eyes and its sweet and nutty flavour. After Mozzarella and Gruyere PDO, Emmentaler is the third most produced cheese in Switzerland and is the most exported. Greve cheese gets its typical characteristics from a combination of mesophilic DL-starter and a culture of propionic acid bacteria (PAB). Maasdammer was created in the 1970s as an alternative to (Swiss) Emmental cheese. The production of Maasdammer cheese is essentially in the Netherlands. The main (key) flavour compounds in Maasdammer cheese are those that yield the typical sweet and nutty flavour notes: pyrazines, branched-chain aldehydes and benzaldehyde, methyl-ketones, lactones and ethyl esters seem important.

KW - Allgau Emmental PDO

KW - Greve cheese

KW - Gruyere PDO

KW - Maasdammer cheese

KW - Nutty flavour

KW - Pategras Cheese

KW - Propionic acid cheeses

KW - Switzerland

U2 - 10.1002/9781119046165.ch6

DO - 10.1002/9781119046165.ch6

M3 - Book chapter

SN - 9781119046158

SP - 336

EP - 348

BT - Global Cheesemaking Technology

A2 - Papademas, Photis

A2 - Bintsis, Thomas

PB - Wiley

ER -

Swiss-type cheeses (propionic acid cheeses)

Abstract

Adgang til dokumentet

Fingeraftryk

Citationsformater