Season and Processing Technology Impact on a Traditional Mountain Emmental Cheese

Doru Necula, Mădălina Ungureanu-Iuga (), Endre Máthé, Bence Pecsenye, Ioan Surdu, Violeta Turcuş and Laurenț Ognean
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Doru Necula: Department of Physiology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăştur Street, 400037 Cluj-Napoca, Romania
Mădălina Ungureanu-Iuga: Mountain Economy Center (CE-MONT), National Institute of Economic Research (INCE), Romanian Academy, 49 Petreni Street, 725700 Vatra Dornei, Romania
Endre Máthé: Institute of Nutrition Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 128, 4032 Debrecen, Hungary
Bence Pecsenye: Institute of Nutrition Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 128, 4032 Debrecen, Hungary
Ioan Surdu: Mountain Economy Center (CE-MONT), National Institute of Economic Research (INCE), Romanian Academy, 49 Petreni Street, 725700 Vatra Dornei, Romania
Violeta Turcuş: Mountain Economy Center (CE-MONT), National Institute of Economic Research (INCE), Romanian Academy, 49 Petreni Street, 725700 Vatra Dornei, Romania
Laurenț Ognean: Department of Physiology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăştur Street, 400037 Cluj-Napoca, Romania

Agriculture, 2024, vol. 14, issue 12, 1-16

Abstract: This paper aimed to investigate the amino acid, fatty acid, proximate composition, total phenolic content (TPC), texture, color, and sensory properties of an Emmental type cheese from Ţara Dornelor, Romania as influenced by the processing technology (CA sample made in a stainless steel tank, with spontaneous microflora and ripening of 70 days, and TC sample made in a copper tank, with standard culture and 90 days ripening) and season (winter or summer). The results revealed that the winter samples had higher dry matter content, and were richer in some fatty acids such as palmitoleic acid, isooleic acid, 13-octadecenoic acid, and linoleic acid compared to summer. The season factor influenced significantly ( p < 0.05) the amino acid profile, while the processing technology did not have a major impact. The TPC was affected by the processing technology, with the TC sample being the richest. The texture and sensory properties showed significant differences ( p < 0.05) depending on the processing conditions and season. TC samples showed lower luminosity, greener, and less yellow nuance compared to CA. A reduction in the color parameters was observed in summer compared to winter. The global acceptance was correlated with the white index, the most appreciated sample obtained in summer, in a stainless steel tank.

Keywords: Swiss-type cheese; fatty acids; amino acid profile; physical properties; climatic factors; Emmental cheese processing (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2024
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