Swiss-Type Varieties

Steffen, Christian; Eberhard, P.; Bosset, J. O.; Rüegg, Max

doi:10.1007/978-1-4615-2800-5_3

Cited by 37 publications

(28 citation statements)

References 12 publications

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“…This assumption is based on results of a preceding study [33] where, for a large number of Bergkâse samples of different origin but ripened centrally, neither significant quantitative nor qualitative differences were found. Additionally, the surface flora is mainly influenced by factors such as temperature and humidity in the ripening room, frequency of the smear treatment, NaCI content and pH of the surface and the culture used [35]. Citrate has been frequently described as serving as one of the main energy sources for non-starter lactic acid bacteria in ripening cheeses [28,36].…”

Section: Discussionmentioning

confidence: 99%

“…In Bergkâse made from raw milk during winter, summer and autumn, a slight propionic acid fermentation occurred whereas, in the case of the spring cheeses, no significant propionic acid fermentation was observed. In the raw milk cheeses of the winter period the mean propionic acid content, which is presumably related to the number of viable propionibacteria [26,35], was 40 mmol·kg-'. Accordingly, acetic acid as a metabolism product of propionic acid fermentation [35] reached levels of 40 mmol-kg!…”

Section: Organic Acidsmentioning

confidence: 99%

“…In the raw milk cheeses of the winter period the mean propionic acid content, which is presumably related to the number of viable propionibacteria [26,35], was 40 mmol·kg-'. Accordingly, acetic acid as a metabolism product of propionic acid fermentation [35] reached levels of 40 mmol-kg! in these cheeses.…”

Section: Organic Acidsmentioning

confidence: 99%

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Raw milk flora affects composition and quality of Bergkäse. 1. Microbiology and fermentation compounds

Eliskases-Lechner¹,

Ginzinger²,

Rohm³

et al. 1999

Lait

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-Experimental samples of Bergkâse, an Austrian regional hard cheese variety usually made from raw milk, were produced from raw or pasteurised milks in parallel to evaluate the influence of the indigenous microflora on microbiological composition and selected fermentation compounds. Facultatively heterofermentative lactobacilli (FHL) dominated the non-starter flora in cheeses made from raw milk. Viable numbers increased from 1Q4-10 6 cfu-g-' at the age of 1 week to reach their final levelof 10 8 cfu-g! within the first month of ripening. In contrast, cheeses made from pasteurised milk exhibited FHL counts which were at least three orders of magnitude lower or even undetectable. In the raw milk cheeses, the development of organic acids during maturation differed from that in the pasteurised ones, and was dependent on the number and the metabolic activity of the microorganisms. Differences in the citrate metabolism and in propionic acid fermentation, which occurred in raw milk cheeses only, cau be attributed to the occurrence ofFHL and propionic acid bacteria, respectively. © InralElsevier, Paris.Bergkâse / raw milk flora / pasteurisation / microbiology / organic acid Résumé -La flore du lait cru influe sur la composition et la qualité du fromage Bergkâse.

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Section: Discussionmentioning

confidence: 99%

Section: Organic Acidsmentioning

confidence: 99%

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Raw milk flora affects composition and quality of Bergkäse. 1. Microbiology and fermentation compounds

Eliskases-Lechner¹,

Ginzinger²,

Rohm³

et al. 1999

Lait

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“…The experimental heat load indexes obtained in this study ranged from 625°C h to 922°C h. The authors calculated heat load indexes from curves reported in the literature. The heat load indexes ranged from about 800°C h to 1000°C h in the centre of Swiss cheese, depending on the size of the cheeses, the temperature at dipping, the material of the moulds and the temperature of the room in which the pressing has been performed (Accolas, Veaux, Vassal, & Mocquot, 1978;Gehringer, Wüthrich, Kaufmann, & Hofmann, 1975;Pérréard & Chamba, 1995;Stephen, Eberhard, Bosset, & Ruegg, 1993). As described by these authors, a gradient of temperature takes place during the pressing and acidification of Swiss cheese and the heat load can reach about 600°C h in the outer zones.…”

Section: Cheese-making and Composition Of The Cheesesmentioning

confidence: 99%

Combined temperature–time parameters during the pressing of curd as a tool to modulate the oiling-off of Swiss cheese

Richoux

Aubert

Roset

et al. 2008

Food Research International

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“…Commercial grades of Emmentaler PDO cheese, aged for 4, 8, or 12 months contain P. freudenreichii at a level of 10 8 -10 9 cfu.g -1 (Steffen et al 1987). Despite the use of starters of P. freudenreichii, the storage quality of Emmentaler PDO cheese also seems to be influenced by the composition and the numbers of naturally occurring propionibacteria present in raw milk.…”

Section: Introductionmentioning

confidence: 96%

Biodiversity, dynamics, and characteristics of Propionibacterium freudenreichii in Swiss Emmentaler PDO cheese

Turgay

Irmler

Isolini

et al. 2011

Dairy Science & Technol.

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Propionibacteria are naturally present in raw milk at low levels, but little is known regarding the influence of these wild-type strains on cheese quality. To evaluate the prevalence of wild strains of propionibacteria in Emmental cheese, three cheeses were manufactured from the same raw milk using three commercial Propionibacterium freudenreichii starters (A, B, and C). A total of 165 isolates from the raw milk and 479, 436, and 476 isolates from cheeses A, B, and C, respectively, were typed by insertion sequence-restriction fragment length polymorphism or by multiple-locus variable number of tandem repeat analysis in order to determine the composition of the propionibacterial flora in the raw milk, in the curd, and in the cheeses after 2, 4, 6, and 8 months of ripening. Nine starter strains and 17 wild P. freudenreichii strains isolated from the curd and cheese were characterized with regard to their specific activity of aspartase and for their ability to grow at low temperature (11°C). After 8 months of ripening, more than 80% of wild-type strains of P. freudenreichii were isolated from cheese A, whose starter strains had low aspartase activity. Although warm room storage (23°C) stimulated the growth of various wild-type strains in all cheeses, strains of starters B and C, which had high aspartase activity or fast growth at 11°C, remained dominant over the whole ripening period. In all cheeses, the growing wildtype strains exhibited high aspartase activity, indicating that this strain-specific property is a key factor in the control of propionic acid fermentation and in the prevention of late fermentation in Swiss-type cheeses.

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Swiss-Type Varieties

Cited by 37 publications

References 12 publications

Raw milk flora affects composition and quality of Bergkäse. 1. Microbiology and fermentation compounds

Raw milk flora affects composition and quality of Bergkäse. 1. Microbiology and fermentation compounds

Combined temperature–time parameters during the pressing of curd as a tool to modulate the oiling-off of Swiss cheese

Biodiversity, dynamics, and characteristics of Propionibacterium freudenreichii in Swiss Emmentaler PDO cheese

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