D. Jaros et H. Rohm, CHARACTERISTICS AND DESCRIPTION OF VORARLBERGER-BERGKASE .2. APPEARANCE AND TEXTURE PROPERTIES, Milchwissenschaft, 52(11), 1997, pp. 625-629
141 samples of ready-to-sale Vorarlberger Bergkase ripened for at leas
t 6 months were collected within one year and investigated with respec
t to appearance and texture properties. The yellowness of the cheese m
ass varied with the production period, and a more intense colour was e
vident in cheeses produced during summer. As compared to an optimum of
3-5 eyes/dm(2), relatively high amounts of summer cheeses without eye
s as well as high amounts of winter cheeses with an excessive number o
f eyes were observed. Apart from effects related to cheese age, summer
cheeses mainly produced on alp sites showed significantly lower value
s for stress and strain at apparent fracture indicating a softer, more
tender and less elastic cheese body than winter cheeses produced in v
alley plants.