Characterisation of Emmental Cheeses Within Different Brand Products by Combining Infrared and Fluorescence Spectroscopies

Influence of manufacturing conditions on thermo‐physical properties of ripened experimental Emmental‐type cheese and comparison with commercial Emmental cheese

“…The Codex Alimentarius Standard 269-1967(Codex 2013 for Emmental cheese requires a dry matter content of >60%, a propionic acid content of >150 mg/100 g and a calcium content of >800 mg/100 g. The composition of the experimental Emmental-type cheeses is listed in Table 3. Dry matter, fat and protein contents of the experimental Emmental-type cheeses were consistent with the requirements of the Codex Alimentarius as well as with results found in the literature (Bachmann et al 1998;Reparet and No€ el 2003;Michalski et al 2007;Kocaoglu-Vurma et al 2009;Botosoa and Karoui 2013;Deegan et al 2014).…”

Rennet‐induced coagulation of raw and heated camel and cow milk gels determined by instrumental techniques: effects of added calcium and phosphate

“…The spectra changed during coagulation indicating modification in the environment of vitamin A due to lipid-lipid and lipid-protein interactions and/or the modification in the physical state of triglyceride. 23,34,35 Similar excitation spectra were observed on the gels obtained with control milk samples preheated at 50 and 70 ∘ C and those added with minerals (data not shown).…”

“…The presence of fluorophores in camel milk makes fluorescence spectroscopy an ideal method to evaluate the molecular changes occurring during rennet‐induced coagulation. For example, fluorescence properties of aromatic amino acids of proteins, vitamin A and riboflavin in dairy products have been explored and provided useful information at the molecular scale.…”

Effect of pasture versus indoor feeding regimes on the yield, composition, ripening and sensory characteristics of Maasdam cheese

“…() reported a composition of 26.5% fat, 42% moisture and 45.6% FDM in semihard model cheeses with eyes. Maasdam cheese prepared in the present study had a slightly higher (~3–4%) moisture compared to commercial Maasdam cheese samples (Botosoa and Karoui ). Cheese moisture and MNFS level decreased during brining (significant decreases in GRA and TMR but not significant in CLO), by ~2%, whereas the level of protein and fat was similar in all brined cheese samples.…”