Caractérisation de l'Emmental "Grand-Cru" français. I. Composition physico-chimique

Berdagué, Jean‐Louis; Grappin, R.; Delacroix-Buchet, Agnès; Chaillet, B.; Pidoux, P.

doi:10.1051/lait:199011

Cited by 19 publications

(24 citation statements)

References 6 publications

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“…Both acids were further produced during the cold storage, with values of 272 ± 21.7 and 721 ± 27.8 mg·100 g -1 , respectively, in the presence of PAB and 66 ± 16.0 and 1 ± 0.5 mg·100 g -1 , respectively, in the control cheeses, at the end of ripening. These values are in the range of concentrations reported in Swiss cheese but the molar ratio of propionate and acetate that can be calculated from these concentrations was higher in the present study (2.2 in cheeses containing PAB) than in previous reports (0.5 to 2.1) [4,7,23,25,34,39]. From the concentrations observed in the present study in the control cheeses, manufactured in the absence of PAB, it can be estimated that the total propionic acid and most (75%) of the acetic acid produced resulted from PAB metabolism.…”

Section: Growth Of Propionibacteria and Propionic Fermentationcontrasting

confidence: 54%

Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese

Thierry¹,

Maillard²,

Richoux

et al. 2005

Lait

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-Cheese flavour is the result of a complex mixture of volatile compounds, originating mainly from the enzymatic degradation of curd components by cheese microflora during cheese ripening. Directing cheese flavour development requires knowledge on inter-and intra-species contributions to flavour development, i.e. identification of the volatile (flavour) compounds produced by each strain. The aim of this study was to identify the volatile compounds produced in Swiss cheese by Propionibacterium freudenreichii, one of the species essential for the development of the characteristic flavour of this type of cheese. The volatile profile of compounds obtained from smallscale (1/100) Swiss cheeses, with or without P. freudenreichii, were compared (three strains tested, in association with three thermophilic lactic starters, i.e. twelve cheeses, manufactured in duplicate). Neutral volatile compounds, extracted by dynamic headspace, and free fatty acids were identified using gas chromatography-mass spectrometry. The concentrations of all carboxylic acids and 14 of 58 neutral compounds were significantly higher in the presence of propionibacteria (PAB). The three PAB strains tested produced the same volatile compounds, but observed quantitative differences were strain-dependent. Propionic acid and four propionate esters were detected only in the presence of PAB. Moreover, cheeses with PAB contained two-to three-fold higher levels of free fatty acids derived from lipolysis and five-to fifty-fold higher levels of branched-chain compounds derived from isoleucine catabolism (2-methylbutanal, 2-methylbutanol and 2-methylbutanoic acid) and from leucine catabolism (3-methylbutanoic acid). Lactic starters induced significant variations in the concentrations of some of the compounds produced by PAB, such as methylbutanoic acids and free fatty acids, which varied by 2.0 and 1.4, respectively, as a function of the lactobacilli strains. PAB strains affect the concentration of varied volatile compounds and could therefore have distinct contributions to the formation of Swiss cheese flavour.

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Section: Growth Of Propionibacteria and Propionic Fermentationcontrasting

confidence: 54%

Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese

Thierry¹,

Maillard²,

Richoux

et al. 2005

Lait

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“…Les valeurs d'extrait sec sont en accord avec la littérature pour de l'Emmental français [3]. Elles sont plus faibles que pour de l'emmental suisse (638-649 g .…”

Section: Composition Des Fromagesunclassified

“…kg -1 [22]) et un peu plus fortes pour le calcium (5,7-10,2 g . kg -1 [3,4,22,27,36,42]). Les teneurs dans les jus étaient conformes aux résultats de la littérature pour le calcium et le phosphore [22,41,43].…”

Section: Composition Des Fromagesunclassified

Évaluation des méthodes d'appréciation des propriétés fonctionnelles des fromages d'emmental de l'Ouest de la France

Famelart

Graët

Michel

et al. 2002

Lait

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-Evaluation of the methods of measurement for functional properties of Emmental cheeses from the west of France. Three industrial Emmental cheeses from the west of France at the commercial stage were compared for physico-chemical properties (composition of cheese and juice, pH and buffering of cheese and juice, colour of the cheese, DSC of cheese and extracted fat), for rheological properties (extrusion, uniaxial compression, dynamic shear with temperature sweep) and functional or culinary properties (meltability, flowability, stretchability). The flow time in a glass tube of 17 g of grated cheese was measured after the tube had been placed in a water bath at 82 o C for 9.5 min. Cheeses were observed by cryo-SEM and the size of fat globules was compared. Functional properties were related, and increased as the ratio of calcium in the cheese juice increased, as dynamic moduli at 90 o C decreased, as the loss angle, maximal or measured at 90 o C, increased and as the buffer pH decreased. No relation was found with rheological characteristics at 20 or 40 o C. Cheese firmness increased as the pH and ashes increased. The cheese C was less functional and presented larger fat globules. Cheeses can be distinguished by DSC in the 15-35 o C zone of fat melting and in a 40-70 o C zone, probably resulting from different protein networks. The measure of the flow time appeared to be a simple and powerful method to differentiate the cheeses. pH et pouvoir tampon du fromage et du jus, couleur du fromage, DSC du fromage et de la matière grasse extraite), de propriétés rhéologiques (extrusion, compression uniaxiale, cisaillement dynamique sous gradient de température) et fonctionnelles ou culinaires (étalement, écoulement, filant). Le temps d'écoulement dans un tube en verre de 17 g de fromage rapé était mesuré après que le tube ait été placé à 82 o C pendant 9,5 min. Les fromages étaient observés en cryo-MEB et la taille des globules gras était comparée. Les propriétés culinaires sont corrélées entre elles et sont améliorées lorsque la part de calcium dans le jus du fromage augmentait, lorsque les modules dynamiques diminuaient à 90 o C, lorsque l'angle de déphasage maximum ou mesuré à 90 o C augmentait, et que le pH tampon du fromage diminuait. Aucun lien n'est apparu avec les caractéristiques rhéologiques du fromage mesurées à 20 ou 40 o C. La fermeté augmentait lorsque le pH et la teneur en cendres du fromage augmentaient. Le fromage C présentait de moindres aptitudes culinaires et une taille de globules gras supérieure. Les thermogrammes permettent de distinguer les fromages dans la zone de température de fusion de la matière grasse, mais aussi dans une zone de température comprise entre 40 et 70 o C. La mesure de l'écoulement dans un tube est apparue comme une méthode simple et puissante pour discriminer ces fromages.emmental / propriété fonctionnelle / rhéologie / fonte / filant

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“…Many investigations have been carried out to characterise the Emmentaler Switzerland™ [10,11,12,13,14,15,16,17,18,19,20,21], the German [22,23,24,25] or the French Emmentaler [26,27], but few are dedicated to the geographic origin of a cheese sample. Rohm [28] carried out a regional classification of Emmentaler cheese in western Austria based on some chemical parameters.…”

Section: Introductionmentioning

confidence: 99%

Analytical methods for the determination of the geographic origin of Emmentaler cheese. Main framework of the project; chemical, biochemical, microbiological, colour and sensory analyses

Pillonel

Badertscher

Bütikofer

et al. 2002

European Food Research and Technology

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Emmentaler is a hard cheese produced and consumed in many countries. The authenticity of this cheese variety is becoming a matter of national importance with the imminent opening of the cheese market in Switzerland and the introduction of the PDO label for the Emmentaler Switzerland™. This paper is the first in a series reporting the search for parameters that make possible a geographic discrimination of Emmentalers. Twenty Emmentaler cheese samples from six regions in Europe (one from Switzerland, two from France, one from Austria, one from Germany and one from Finland) were considered. In this paper, chemical, biochemical, microbiological, colour and sensory parameters were investigated leading to the following preliminary results. The presence of Lb. helveticus seemed to be a good indicator of an origin other than Swiss. The concentration of enterococci, facultative and obligate heterofermentative lactobacilli and salt tolerant bacteria was significantly lower in Emmentaler Switzerland™ than in the foreign cheeses. Chemical parameters such as fat content and pH value as well as biochemical parameters such as L-and D-lactate and pyruvate allowed us to partially discriminate between the regions when these data were combined by principal component analysis. The colour of the body also showed significant differences.

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Caractérisation de l'Emmental "Grand-Cru" français. I. Composition physico-chimique

Cited by 19 publications

References 6 publications

Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese

Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese

Évaluation des méthodes d'appréciation des propriétés fonctionnelles des fromages d'emmental de l'Ouest de la France

Analytical methods for the determination of the geographic origin of Emmentaler cheese. Main framework of the project; chemical, biochemical, microbiological, colour and sensory analyses

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