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Influence of manufacturing conditions on thermo‐physical properties of ripened experimental Emmental‐type cheese and comparison with commercial Emmental cheese
Author(s) -
Hartmann Katja Isabel,
Reicherter Ronny,
Hinrichs Jörg
Publication year - 2016
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12343
Subject(s) - cheesemaking , food science , dairy industry , mathematics , farmer cheese , cheese ripening , milk products , chemistry , ripening
Experimental Emmental cheese was produced at pilot plant scale with varied process conditions, and the ripened cheeses were analysed in terms of thermo‐physical properties. The amount of propionic acid and the temperature at tan δ max ( loss factor) were significantly influenced by varied process parameters. Experimental cheeses were compared to commercial Emmental cheese by the application of principal component analysis. Commercial Emmental cheese was clearly discriminated from experimental Emmental cheese mainly due to the melting behaviour. The results allow the establishment of a small‐scale process for Emmental cheese production to promote product development on a time and cost‐saving level.