Diversité de quelques propriétés fonctionnelles à chaud de l'Emmental français

Abstract

Four methods were developed or revised to determine the functionality of melted Emmental-cheese (Swiss-cheese). Flowability was measured using a modified Schreiber test. Stretchability was assessed by a new method involving vertical traction. A butyrometric method was applied to quantify oiling-off. Browning of cheese-gratin was measured objectively with a colour meter (L*, a*, b*). The repeatability and the power of these tests were satisfactory. The functionality of 48 french commercial Emmental-cheeses was determined over one year. Great variations were registered. The flowability index (melted cheese area divided by the initial area) ranged from 1.0 to 2.7. The oiling-off ranged from 7 to 17 g fat per 100 g of cheese (30 to 60 g·100 g-1 fat). The length of the strings of melted cheese (Stretchability) ranged from 80 to 950 mm. Ranges of 13 a.u. L*, 9 a.u. a* and 9 a.u. b* were observed for colour measurement. Meltability, stretchability, oiling-off and browning were strongly correlated. Finally, Principal Component Analysis showed the great diversity of the functionality of melted French Emmental-cheese.