Extraction and proportioning of the fat content on emmentals of different composition and size in fatty globules: comparison of three methods of measurement.

摘要

Two methods for rapid measurement of fat content in Emmental cheese were compared with the SBR reference method (Schmid-Bondzynski-Ratzlaff). The 2 rapid methods were butyric acid measurement processes using butyrometres, known as the Van Gulik and Heiss methods. Three types of Emmental cheese ripened for 10 weeks were analysed: control Emmental, small fat globule Emmental and large fat globule Emmental. Statistical analysis (ANOVA with 2 factors) showed that the effects of cheese type, method of measurement and the interaction between cheese type and method were significant. The Van Gulick method showed significantly lower values for the control and small fat globule Emmental cheese, but significantly higher value for the large fat globule Emmental cheese than the reference method. The Heiss method showed nonsignificant difference with the reference method regardless of the size of the fat globules. The Heiss method gave closer values to the reference method than the Van Gulik method. Nevertheless, according to the small differences obtained in fat content of cheeses, these 2 rapid methods can be used at the industrial level to analyse Emmental cheese with variable fat content..