Swiss-type cheeses (propionic acid cheeses)
Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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Swiss-type cheeses (propionic acid cheeses). / Hartmann, Katja; Eugster-Meier, Elisabeth; Fröhlich-Wyder, Marie Therese; Jakob, Ernst; Wechsler, Daniel; Ardö, Ylva; Düsterhöft, Eva Maria; Engels, Wim; Huppertz, Thom; Hynes, Erica R.; Perotti, Maria Cristina; Bergamini, Carina V.
Global Cheesemaking Technology: Cheese Quality and Characteristics. ed. / Photis Papademas; Thomas Bintsis. Wiley, 2018. p. 336-348.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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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 - 2018
Y1 - 2018
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 -
ID: 213957746