Analytical methods for the determination of the geographic origin of emmental cheese. Parameters of proteolysis and rheology

Italian Journal of Food Science

Volumn 15, Issue 1, 2003, Pages 49-62

  Pillonel, L ^a   Albrecht, B ^a   Badertscher, R ^a   Butikofer U ^a   Chamba, J F ^b   Tabacchi, R ^c   Bosset, J O ^a  

^a Swiss Federal Dairy Research Station   (Switzerland)

^b ITFF   (France)

^c UNIVERSITY OF NEUCHÂTEL   (Switzerland)

Author keywords

Authenticity; Emmental cheese; Free amino acid; Peptide; Proteolysis; Traceability

Indexed keywords

EID: 0038809122     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (50)

1. Addeo F., Chianese L., Sacchi R., Musso S.S., Ferranti P. and Malorni A. 1994. Characterization of the oligopeptides of Parmigiano-Reggiano cheese soluble in 120 g trichloracetic acid/I. J Dairy Res. 61: 365.
2. Aishima T. and Nakai S. 1987. Pattern recognition of GC profiles for classification of cheese variety. J. Food Sci. 52: 939.
3. Antila P., Antila V., Mattila J. and Hakkarainen H. 1984. Biogenic amines in cheese. II. Factors influencing the formation of biogenic amines, with particular reference to the quality of the milk used in cheese making. Milchwissenschaft. 38: 400.
4. Bican P. and Spahni A. 1993. Proteolysis in Swiss-type cheeses: a high-performance liquid chromatography study. Int. Dairy. J. 3: 73.
5. Bosset J.O., Collomb M., Eberhard P., Grand M., Lavanchy P., Kaufmann E. and Kreuter U. 1992. Application de méthodes d'analyse statistique univariée et multivariées à l'étude parallèle de critères chimiques, biochimiques, rhéologiques, microbiologiques et sensoriels du fromage d'emmental au moment de sa taxation. Partie I: Analyse de quelques profils de distribution. Chimia 46: 406.
6. Bosset J.O., Collomb M., Eberhard P., Grand M., Lavanchy P., Kaufmann E. and Kreuter U. 1993. Application de méthodes d'analyse statistique univariée et multivariées à l'étude parallèle de critères chimiques, biochimiques, rhéologiques, microbiologiques et sensoriels du fromage d'emmental au moment de sa taxation. Partie II: Analyse de corrélation. Lebensmittel-Technologie 26: 111.
7. Bosset J.O. 2001. Authenticity of Emmentaler Switzerland™ Cheese. Mitt. Lebensm. Hyg. 92: 328.
8. Boudjellab N., Rolet-Repecaud O. and Collins J.C. 1994. Detection of residual chymosin in cheese by an enzyme-linked immunosorbent assay. J. Dairy Res. 61: 101.
9. Bugaud C., Buchin S., Noel Y., Tessier L., Pochet S., Martin B. and Chamba J.F. 2001. Relationships between Abondance cheese texture, its composition and that of milk produced by cows grazing different types of pastures. Lait 81: 593.
10. Bütikofer U., Fuchs D., Hurni D. and Bosset J.O. 1990. Beitrag zur Bestimmung biogener Amine in Käse. Vergleich einer verbesserten HPLC- mit einer IEC-Methode und Anwendung bei verschieden Käsesorten. Mitt. Gebiet Lebensm. Hyg. 81: 120.
11. Bütikofer U. and Fuchs D. 1997. Development of free amino acids in Appenzeller, Emmental, Gruyère, Raclette, Sbrinz et Tilsiter cheese. Lait 77: 91.
12. Bütikofer U. and Ardö Y. 1999. Quantitative determination of free amino acids in cheese. Bull. Int. Dairy Fed. 337: 24.
13. Bütikofer U., Baumann E., Sieber R. and Bosset J.O. 1997. Ripening of Emmental cheese wrapped in foil with and without addition of Lactobacillus casei subsp. casei. IV. HPLC separation of water-soluble peptides. Lebensm.-Wiss. U.-Technol. 31: 297.
14. Chamba J.F. 2000. L'emmental, un écosystème complexe. Conséquences sur la sélection et l'utilisation des ferments. Sci. Aliments 20: 37.
15. Chaillet B. 2002. Authentification des fromages: s'appuyer sur une base de données. RLF 619: 34.
16. Chopard M.-A., Schmitt M., Perreard E. and Chamba J.-F. 2001. Aspect qualitatif de l'activité protéolytique des lactobacilles thermophiles utilisés en fabrication de fromage à pâte pressée cuite. Lait 81: 183.
17. Collin J.C., Berdagué J.L., Dognin-Bergeret M. and Grappin R. 1987. Affinage et qualité du Gruyère de Comté IV. Etude de la proteolyse. Lait 67: 299.
18. Collin J.C., Compagnone P., Ryba I. and Baer A. 1988. Dertermination of plasmin (alkaline milk proteinase) and chymosin in milk products by the ELISA assay. Lait 68: 235.
19. Collomb M., Spahni M. and Steiger G. 1990. Dosage de la teneur en azote selon Kjeldahl de produits laitiers et de certaines fractions azotées à l'aide d'un système automatisé. Trav. Chim. Aliment. Hyg. 81: 499.
20. Eberhard P. 1985. Rheologische Eigenschaften ausgewaehlter Kaesesorten 1. Emmentalerkaese. Schweizerische Milchwirt. Forsch. 14: 3.
21. Farkye N.Y. and Fox P.F. 1990. Observation on plasmin activity in cheese. J. Dairy Res. 57: 413.
22. nd ed. Chapman and Hall, London.
23. Frister H., Meisel H. and Schlimme E. 1989. Photometrische Messung des Proteolyseverlaufs in Schnittkäse mit Hilfe der modifizierten OPA-Methode. Kieler Milchwirtschaftliche Forschungsberichte. 41: 237.
24. Gonzalez De Llano D., Polo M.C. and Ramos M. 1991. Production, isolation and identification of low molecular mass peptides from blue cheese by high performance liquid chromatography. J. Dairy Res. 58: 363.
25. Gonzalez De Llano D., Polo M.C. and Ramos M. 1995. Study of proteolysis in artisanal cheeses: high performance liquid chromatography of peptides. J. Dairy Sci. 78: 1018.
26. Joosten H.M.L.J. 1987. Conditions allowing the formation of biogenic amines in cheese. 3. Factors influencing the amounts formed. Neth. Milk. Dairy J. 41: 329.
27. Joosten H.M.L.J. and Stadhousers J. 1987. Conditions allowing the formation of biogenic amines in cheese. 1. Decarboxylative properties of starter bacteria. Neth. Milk. Dairy J. 41: 247.
28. Joosten H.M.L.J. and Northolt M.D. 1987. Conditions allowing the formation of biogenic amines in cheese. 2. Decarboxylative properties of some non-starter bacteria. Neth. Milk. Dairy J. 41: 259.
29. Lu D.D. and Nielsen S.S. 1993. Heat inactivation of native plasminogen activators in bovine milk. J. Food Sci. 58: 1010.
30. Marcos A., Esteban M.A., Leon F. and Fernandez-Salguero. 1979. Electrophoretic patterns of European cheeses: comparison and quantitation. J. Dairy. Sci. 62: 892.
31. McGoldrick M. and Fox P.F. 1999. Intervarietal comparison of proteolysis in commercial cheese. Food Res.Tech. 208: 90.
32. McSweeney P.L.H., Fox P.F., Lucey J.A., Jordan K.N. and Cogan T.M. 1993. Contribution of the indigenous microflora to the maturation of Cheddar cheese. Int. Dairy. J. 3: 613.
33. McSweeney P.L.H., Pochet S., Fox P.F. and Healy A. 1994. Partial identification of peptides from the water-insoluble fraction of Cheddar cheese. J. Dairy Res. 61: 587.
34. Olson N.F. 1990. The impact of lactic acid bacteria on cheese flavor. FEMS Microbiol. Rev. 87: 131.
35. Perreard E. and Chamba J.F. 1999. Private communication. Inst. Tech. Francais des Fromages. La Roche-sur-Foron, France.
36. Pesenti V. and Luginbühl W. 1999. Assessment of cohesion in Gruyere-type cheese by rheological methods. J. Texture Stud. 30: 1.
37. Pillonel L., Badertscher R., Bütikofer U., Casey M., Dalla Torre M., Lavanchy P., Meyer J., Tabacchi R. and Bosset J.O. 2002a. Analytical methods for the determination of the geographic origin of Emmental cheese. Main frame of the project; chemical, biochemical, microbiological and sensory analyses. Eur. Food Res. Technol. 215: 260.
38. Pillonel L., Collomb M., Tabacchi R. and Bosset J.O. 2002b. Analytical methods for the determination of the geographic origin of Emmental cheese. Free fatty acids, triglycerides and fatty acid composition in cheese fat. Mitt. Lebensm. Hyg. 93: 217.
39. Pillonel L., Luginbühl W., Picque D., Schaller E., Tabacchi R. and Bosset J.O. 2003a. Analytical methods for the determination of the geographic origin of Emmental cheese. Mid- and Near-Infrared spectroscopy. Eur. Food Res. Technol 216: 174.
40. Pillonel L., Ampuero S., Tabacchi R. and Bosset J.O. 2002d. Analytical methods for the determination of the geographic origin of Emmental cheese. Volatile compounds by GC/MS-FID and electronic nose. Eur. Food Res. Technol 216: 179.
41. Pillonel L., Badertscher R., Froideveaux P., Haberhauer G., Hôlze S., Horn P., Jakob A., Pfammatter E., Piantini U., Rossmann A., Tabacchi R., Bosset J.O. 2002e. Analytical methods for the determination of the geographic origin of Emmental cheese. Stable isotope ratios, major, trace and radioactive elements. Lebensm. Wiss. Technol. (in press).
42. Pirisi A., Achilleos C., Jaros D., Noël Y. and Rohm H. 2000. Rheological characterisation of Protected Denomination of Origin (PDO) ewe's milk cheeses. Milchwissenschaft 55: 257.
43. Pripp A.H., Shakeel-Ur-Rehman, McSweeney P.L.H. and Fox P.F. 1999. Multivariate statistical analysis of peptide profiles and free amino acids to evaluate effects of single-strain starters on proteolysis in miniature Cheddar-type cheeses. Int. Dairy J. 9: 473.
44. Resmini P., Pellegrino L., Pazzaglia C. and Hogenboom J.A. 1985. Gli amminoacidi liberi nella tipizzazione del formaggio Parmigiano-Reggiano ed in particolare del prodotto grattugiato. Sci. Tec. Latt.-Casearia. 36: 557.
45. Resmini P., Hogenboom J.A., Pazzaglia C. and Pellegrino L. 1993. Gli amminoacidi liberi nella caratterizzazione analitica del formaggio Grana Padano. Sci. Tec. Latt.-Casearia. 44: 7.
46. Sieber R., Collomb M., Lavanchy P. and Steiger G. 1988. Beitrag zur Kenntnis der Zusammensetzung schweizerischer konsumreifer Emmentaler, Greyerzer, Sbrinz, Appenzeller und Tilsiter. Schweizerische Milchwirt. Forsch. 17: 9.
47. Sieber R. and Lavanchy P. 1990. Gehalt an biogenen Aminen in Milchprodukten und in Käse. Mitt. Gebiete Lebensm. Hyg. 81: 82.
48. Sieber R. and Bilic N. 1992. Ueber die Bildung der biogenen Amine im Käse. Schweiz. Landw. Fo. 31: 33.
49. Smith A.M. and Nakai S. 1990. Classification of cheese varieties by multivariate analysis if HPLC profiles. Can. Inst. Food. Sci. Technol. J. 23: 53.
50. st ed. Chapman & Hall, London.