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 for this work

1 Citation (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.

Original language	English
Title of host publication	Global Cheesemaking Technology : Cheese Quality and Characteristics
Editors	Photis Papademas, Thomas Bintsis
Number of pages	13
Publisher	Wiley
Publication date	15 Sept 2017
Pages	336-348
ISBN (Print)	9781119046158
DOIs	https://doi.org/10.1002/9781119046165.ch6
Publication status	Published - 15 Sept 2017

Keywords

Allgau Emmental PDO
Greve cheese
Gruyere PDO
Maasdammer cheese
Nutty flavour
Pategras Cheese
Propionic acid cheeses
Switzerland

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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). In P. Papademas, & T. Bintsis (Eds.), Global Cheesemaking Technology: Cheese Quality and Characteristics (pp. 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). in P Papademas & T Bintsis (eds), Global Cheesemaking Technology: Cheese Quality and Characteristics. Wiley, pp. 336-348. https://doi.org/10.1002/9781119046165.ch6

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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.",

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AU - Ardö, Ylva

AU - Düsterhöft, Eva Maria

AU - Engels, Wim

AU - Huppertz, Thom

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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.

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KW - Gruyere PDO

KW - Maasdammer cheese

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KW - Propionic acid cheeses

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PB - Wiley

ER -

Swiss-type cheeses (propionic acid cheeses)

Abstract

Keywords

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