Comparison between emmentaler PDo and generic emmental cheese production in europe

Emmentaler cheese originated 500 years ago in the Swiss region of the river Emme. Nowadays it is locally produced from raw milk in Switzerland whereas other Swiss-type cheeses often are produced in centralised factories out of heat treated milk. Swiss Emmentaler, with a protected designation of origin (PDO), is mostly produced with propionic acid bacteria (PAB) having weak aspartase activity to avoid late fermentation. For the same purpose, facultative heterofermentative lactobacilli (FHL) are added. Emmentaler PDO had higher contents of acetate and propionate and less lactate, butyrate and succinate compared to generic emmental cheese made from thermised milk. It also showed a more pronounced proteolysis. As key odorants, four ketones and aldehydes, three esters, one lactone and two furanones were identified. They were characterised as butter-like (diacetyl), cheese-factory-like, fruity, caramel, spicy, smoky or mushroom-like. Volatile compounds which were significantly higher in Emmentaler PDO were 3-hydroxybutanone, hexanal, butanoic-acid-ethyl-ester and 3-methylheptane. Significantly lower were propan-2-ol and butan-1-ol. A technique to prove the origin of Emmentaler PDO based on the use of specific FHL strains and their identification in matured cheese with the selection of exclusive PCR-primers was tested successfully. Biogenic amines (BA) in mature Emmentaler PDO were lower than in generic emmental. In Emmentaler PDO significant differences in the content of BA between different cheese factories were observed.