H. Rohm et al., COMPOSITION AND FRACTURE PROPERTIES OF EMMENTALER CHEESE AS AFFECTED BY SEASONAL-VARIATIONS, Milchwissenschaft, 51(12), 1996, pp. 680-683
In a set of replicate large scale experiments Emmental cheeses were pr
oduced from raw milk in different feeding periods. During maturation,
cheeses were analysed with respect to chemical composition and texture
properties. Analyses of variance confirmed a sufficient reproducibili
ty of cheese-making experiments. Emmental cheeses produced during wint
er showed a significantly firmer cheese body, accelerated lactate degr
adation and propionic acid fermentation as well as a partially reduced
secondary proteolysis than summer Emmentals. Whereas variations in ch
eese firmness can be attributed to differences in milk fat composition
as estimated by the iodine value, differences in maturation kinetics
may be related to variations in the native flora of the raw milk used.