Influence of chemical and biochemical characteristics on the texture of Appenzeller® cheese

• Published in: International dairy journal Vol. 75; pp. 111 - 119
• Main Authors: Guggisberg, Dominik, Winkler, Hans, Bütikofer, Ueli, Fröhlich-Wyder, Marie-Therese, Egger, Lotti, Badertscher, René, Wechsler, Daniel
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-12-2017
• ISSN: 0958-6946; 1879-0143
• DOI: 10.1016/j.idairyj.2017.08.002

Texture properties are very important quality parameters of Appenzeller® cheese. The Appenzeller® Cheese Makers Association defines optimal texture quality as being characterised by a softness that lasts at least three months. During winter production, texture-related problems are sporadically encountered. In the present study, ten Appenzeller® cheese loaves with optimal texture properties aged for 90 days and ten loaves with dry and firm texture of the same age were selected and characterised through a uniaxial compression test and with physicochemical and biochemical methods. All cheeses had been produced in the same week during winter (January) in different cheese factories and ripened for three months. The aim of the study was to determine the main factors responsible for classification into the two groups based on univariate and multivariate statistical analysis tools. The three main parameters influencing the force at 33% deformation in this study were calcium, water, and free amino acids.