Cheese: Swiss-Type Cheeses

Encyclopedia of Dairy Sciences: Second Edition

Volumn , Issue , 2011, Pages 712-720

  Bachmann, H P ^a   Butikofer U ^a   Frohlich Wyder M T ^a   Isolini, D ^a   Jakob, E ^a  

^a AGROSCOPE LIEBEFELD POSIEUX RESEARCH STATION ALP   (Switzerland)

Author keywords

Cheese ripening; Cheese texture; Eye formation; Hygienic safety; Lactic acid fermentation; Propionic acid fermentation; Swiss Emmental; Swiss type cheese

Indexed keywords

EID: 84908037822     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-374407-4.00085-6     Document Type: Chapter

References (11)

1. Bachmann H.P. Emmentaler-Käse: Aspartat-Vergärung erhöht Nachgärungsrisiko. Agrarforschung 1998, 5(4):161-164.
2. Crow V.L. Metabolism of aspartate by Propionibacterium freudenreichii subsp. shermanii: Effect on lactate fermentation. Applied Environmental Microbiology 1986, 21:217-227.
3. Fröhlich-Wyder M.T., Bachmann H.P. Cheeses with propionic acid fermentation. Major Cheese Groups 2004, Vol. 2:141-156. Elsevier, Academic Press, London. P.F. Fox, P.L.H. McSweeney, T.M. Cogan, T.P. Guinee (Eds.).
4. Fröhlich-Wyder M.T., Bachmann H.P., Casey M.G. Interaction between propionibacteria and starter/non-starter lactic acid bacteria in Swiss-type cheeses. Le Lait 2002, 82(1):1-15.
5. Jimeno J., Lazaro M.J., Sollberger H. Antagonistic interactions between propionic acid bacteria and non-starter lactic acid bacteria. Le Lait 1995, 75:401-413.
6. Lavanchy P., Bütikofer U. Caractérisation sensorielle de fromages à pâte dure ou mi-dure fabriqués en Suisse. Mitteilungen aus Lebensmitteluntersuchung und Hygiene 1999, 90:670-683.
7. Cheese Problems Solved 2007, Woodhead Publishing Limited, Cambridge, England. P.L.H. McSweeney (Ed.).
8. Steffen C., Eberhard P., Bosset J.O., Rüegg M. Swiss-type varieties. Cheese: Chemistry, Physics and Microbiology 1993, 83-110. Chapman & Hall, London. P.F. Fox (Ed.).
9. Thierry A., Maillard M.B., Richoux R., Kerjean J.R., Lortal S. Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese. Le Lait 2005, 85:57-74.
10. Wyder M.T., Bosset J.O., Casey M.C., Isolini D., Sollberger H. Influence of two different propionibacterial cultures on the characteristics of Swiss-type cheese with regard to aspartate metabolism. Milchwissenschaft 2001, 56:78-81.
11. Emmentaler AOC. http://www.emmentaler.ch.