info:eu-repo/semantics/publishedVersion
Swiss‐Type Cheeses (Propionic Acid Cheeses)
Fecha
2018Registro en:
Hartmann, Katja; Eugster Meier, Elisabeth; Fröhlich Wyder, Marie Therese; Jakob, Ernst; Wechsler, Daniel; et al.; Swiss‐Type Cheeses (Propionic Acid Cheeses); Wiley; 2018; 344-346
9781119046158
CONICET Digital
CONICET
Autor
Hartmann, Katja
Eugster Meier, Elisabeth
Fröhlich Wyder, Marie Therese
Jakob, Ernst
Wechsler, Daniel
Ardö, Ylva
Düsterhöft, Eva Maria
Engels, Wim
Huppertz, Thom
Hynes, Erica Rut
Perotti, Maria Cristina
Bergamini, Carina Viviana
Resumen
Allgau Emmental cheese is a well‐known and popular cheese in Germany which is consumed throughout the year. Emmentaler must have good storage qualities, allowing it to reach its optimal maturity without any loss in quality. Emmentaler PDO is characterised by its regular round eyes and its sweet and nutty flavour. After Mozzarella and Gruyere PDO, Emmentaler is the third most produced cheese in Switzerland and is the most exported. Greve cheese gets its typical characteristics from a combination of mesophilic DL‐starter and a culture of propionic acid bacteria (PAB). Maasdammer was created in the 1970s as an alternative to (Swiss) Emmental cheese. The production of Maasdammer cheese is essentially in the Netherlands. The main (key) flavour compounds in Maasdammer cheese are those that yield the typical sweet and nutty flavour notes: pyrazines, branched‐chain aldehydes and benzaldehyde, methyl‐ketones, lactones and ethyl esters seem important.