Emmentaler cheese

The manufacturing process for Swiss cheese was developed in Emmen-thal, Switzerland, hence the name Emmentaler cheese (known as Swiss cheese in the United States). It is hard, pressed-curd cheese with an elastic body and a mild, nut-like, sweetish flavor. Swiss cheese is best known for the large holes or eyes that develop in the curd as the cheese ripens. S. thermophilus andL. bulgaricus or Lactobacillus helveticus are used for acid production, which aids in expelling whey from the curd, whereas Propionibacterium shermanii is largely responsible for the characteristic sweet flavor and eye formation. 

Odor activity values of the six key odorants of Emmentaler cheese [301 ... 

The data indicate that if the respective precursor is present and if the processing conditions are similar, the same odorant will contribute to the flavors of different foods. However, HDF has been detected also as a potent odorant in unprocessed foods like strawberries [48], pineapple [91] and, very recently, in Emmentaler cheese [30] indicating alternative biochemical pathways in HDF formation. 

Combes, C., Paterson, E., and Amado, R. (2002). Isolation and identification of low-molecu-lar-weight peptides from Emmentaler cheese.. Food Sci. 67, 553-559. 

Emmentaler Cheese Milk Lactobacillus helveticus. Streptococcus sail-... 

Preininger, M., Grosch, W. Evaluation of the key odorants of the neutral volatiles of Emmentaler cheese by the calculation of odour activity values. Lebensm. Wiss. Technol. 1997, 27, 237-244. 

Dairy products/milk 75-20666 Margarine Emmentaler cheese... 

Some other cheese flavours (Provolone, Emmentaler and other miscellaneous cheesy flavour notes) can be obtained by fermentation of edible fats by means of microorganisms which are producing butter or propionic acid from these fats. 

Warmke, R., BeUtz, H.-D., Grosch, W. (1996) Evaluation of taste compounds of Swiss cheese (Emmentaler). Z. Lebensm. Unters. Forsch. 203. 230-235... 

Because of intercheese variation in structure and level of proteolysis, different types of cheese give processed products of different textural characteristics. Hence, it is generally recognized that mature semihard cheese varieties, such as hard Italian-types, Cheddar, and Emmentaler, give firmer, longer-bodied processed products that mould-ripened cheeses of the same age. 

Aged cheeses Jarlsberg, Emmentaler, Swiss, Gruyere, Tilsiter, Parmesan aged >10 months, grated 100 % Parmesan cheese, sharp Cheddar cheese Sodium and calcium caseinate... 

Cheese with large holes (e.g., Emmentaler, Jarlsberg) Streptococcus thermophilus Propionibacterium freudenreichii Lactobacillus helveticus Lactobacillus delbrueckii subsp. lactis... 

The aroma profile of unripened cheese, e. g.. Mozzarella, consists of butter-like, sweetish, salty and sour notes produced by 1,5-decalactone, NaCl and lactic acid. The characteristic odor and taste of the type of cheese are formed during ripening, whereby the composition of the microflora and the storage conditions (temperature, air humidity, time) have the greatest influence. For a soft cheese (Camembert) and a hard cheese (Emmentaler), the compounds mainly responsible for the odor and taste in the ripened product will be discussed here. 

The butter-like note of unripened cheese can still be detected in Camembert and Emmentaler, but the intensity is lower, because other aroma substances formed during ripening become evident. Thus, Camembert also has mushroom-like, sulfurous and flowery notes and Emmentaler, nutty, sweet and fruity notes. In comparison with unripened cheese, the taste profile is extended to include a glutamate note and in the case of Emmentaler, an additional and characteristic sour/pungent impression. 

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