Cheese Emmental

Separation of water-soluble peptides in Emmental cheese... 

Figure 10.15 Metabolism of lactose, glucose, galactose, d- and L-lactic acid in Emmental cheese. Cheese transferred to hot room (22-24°C) at 14 days. , D-lactate O, acetate , galactose , L-lactate , glucose 0 lactose , propionate.

Rychlik, M Warmke, R., and Grosch, W. 1997. Ripening of Emmental cheese wrapped in foil with and without addition of Lactobacillus casei subsp. casei. III. Analysis of character impact flavour compounds. Lebensm.-Wiss. Technol. 30 471-478. 

Organic acids may exhibit other sensory properties. For example, citric acid possesses sweet-and-sour sensory notes, and succinic acid has a salty-bitter taste. On the other hand, the typical taste and flavor of Emmental cheese can be ascribed to the propionic acid and a few other compounds, such as proline. In fact, taste and flavor result from the combination of different food constituents in definite proportions. Raw meat smells much like lactic acid, which arises from postmortem anaerobic glucolysis and determines the pH of meat, its final properties, and microbial stability. This same organic acid has been related to the inhibition of certain pathogenic bacteria in yogurt (3). Table 1 lists the reported threshold concentrations for various organic acids in different media (4-6). 

FIGURE 4.8 Canonical analysis of Emmental cheeses from different countries. (From Shintu and Caldarelli, 2006.)... 

Gagnaire, V., Molle, D., Herrouin, M., and Leonil, J. (2001). Peptides identified during Emmental cheese ripening Origin and proteolytic systems involved. ]. Agric. Food Chem. 49, 4402-4413. 

Lucey, J. A., Gorry, C., and Fox, P. F. (1993). Changes in the acid-base buffering curves during the ripening of Emmental cheese. Milchwissenschaft 22, 224-231. 

Martin-del-Campo, S. T., Bonnaire, N., Pickque, D., and Corrieu, G. (2009). Initial studies into the characterization of ripening stages of Emmental cheeses by mid-infrared spectroscopy. Dairy Sci. Technol. 89,155-167. 

L. Pillonel, R. Badertscher, P. Froidevaux, G. Haberhauer, S. Holzl, P. Horn, A. Jakob, E. Pfammatter, U. Piantini, A. Rossmann, R. Tabacchi, J. O. Bosset, Stable isotope ratios, major, trace and radioactive elements in Emmental cheeses of different origins, Lebensm.-Wiss. U.-Technol., 36 (2003), 615-623. 

Michalski, M.-C., Gamier, B., Briard, V., Leconte, N., Gassi, J.-Y., Goudedranche, H., Michel, F., and Fauquant, J., The size of native milk fat globules affects physico-chemical and functional properties of Emmental cheese, Lait, 84, 343, 2004a. 

Compared to emmental cheese, the aroma of gruyere cheese is more intensely sweaty and less caramel-like [55]. The composition of the key odorants reflects these differences as the concentrations of the caramel-like smelling furanones are lower and that of methylbutyric acid is higher [57, 58[. 

Tyramine (V) is a common constituent of putrefied organs—human intestines, cod liver, pancreas, egg albumin, and horse meat (25). It is present in Cheddar cheese (26), Emmental cheese (27), and raw-milk cheese (28). The hypertensive action of placental extracts (29) and of liver extracts (30) is attributed to tyramine. Bacteria such as Escherichia... 

The metabolism of lactose and lactate in Swiss-type cheeses was described comprehensively by Turner et al. (1983). Typically, Emmental cheese contains 1.7% lactose 30 min after moulding, which is rapidly metabolized by 5. thermophilus with the production of L-lactate. Only the glucose moiety of lactose is metabolized by S. thermophilus and consequently galactose accumulates to a maximum of —0.7% at —10 hr, when the lactobacilli begin to multiply. These metabolize galactose to a mixture of d- and L-lactate, which reach —0.35 and 1.2%, respectively, at 14 days, when the galactose is metabolized completely. 

Fig. 11. Classification of Emmental cheese by the geographic origin performed with an electronic nose based on mass spectrometry. The graph shows DFA1 vs. DFA 2 with 100% group classification based on five variables. No validation set was considered due to the limited number of samples. A Austria, D Germany, F France, Fi Finland (Pillonel et al,...

Pillonel, L. Ampuero, S. Tabacchi, R. Bosset, J.O. (2003). Analytical methods for the determination of the geographic origin of Emmental cheese, volatile compounds by GC-MS-FID and electronic nose, Em. J. Food Res. Technol. Vol.216, pp. 179-183... 

Emmental cheese Oji- and P-casein fragments Immunostimulatory, mineral binding and solubilizing, antimicrobial [97]... 

Lb.helveticus is used as a bacterial starter in Emmental cheese. Lb.casei occurs normally in cheese milk and cheesemaking equipment and is a part of the natural flora. It seems, however, to have a benefical role in cheese ripening. We compared how these two bacteria differ when growing in milk, investigating two different strains of each bacterium. Lb.casei strains were isolated from cheese and Lb.helveticus strains from pure cultures intended for Emmental cheesemaking. 

Emmental cheese [64] Discrimination between geographical origin mass spectrometry based e-nose... 

Falentin, H., Postollec, R, Parayre, S., Henaff, N., Le Bivic, P, Richoux, R., et al. (2010). Specific metabolic activity of ripening bacteria quantified by real-time reverse transcription PCR throughout Emmental cheese manufacture. International Journal of Food Microbiology, 144, 10-19. 

Metabolism. J Milk Food Technol 35 358-372 Hietaranta M and Antila M (1953) The influence of biological nutrients on the growth of propionic acid bacteria in milk. Proc 13th Int Dairy Congr, v 3, pp 1428-1431 Hietaranta M and Antila M (1954) Some aspects of citric acid breakdown in Emmental cheese. MejeritFinl Svensk 16 91-94... 

P dziwilk F, Skupin J and Trojanowska K (1984) Biosynthesis of vitamin B12 by the mutants of Propionibacterium shermanii. I. Induced with ethylmethanesulfonate (EMS) and dimethyl sulfate (DMS). Acta Aliment Pol 9 113-119 Peltola E (1940) Effect of salt on bacteria of importance in Emmental cheese-making. 

The odor thresholds of skatole have been determined in sunflower oil (15.6pg/kg) and on starch (0.23 pg/kg). This compound plays a role in the aroma of Emmental cheese (cf. 10.3.5) and causes an aroma defect in white pepper (cf. 22.1.1.2.1). It can probably also be formed nonenzymatically from tryptophan by the... 

Propionic acid is found in nature where propionic acid fermetnation occurs, e. g., in Emmental cheese, in which it is present up to 1%. 

Lactose is degraded to lactic acid by homofermentation. In Cheddar cheese, for example, the pH drops from 6.55 to 5.15 from the addition of the starter culture to the end of mold pressing. In the presence of propionic acid bacteria (as in the case of Emmental cheese), lactic acid is converted further to propionic and acetic acids and CO2, according to the reaction ... 

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