Thermo-physical parameters applied for instrumental profiling and statistical evaluation of German Emmental cheese
作者： K.I. Hartmann , R. Samudrala , T. Hofmann , P. Schieberle , B. Hitzmann
DOI: 10.1016/J.IDAIRYJ.2015.05.004
关键词:
摘要: Abstract Generic Emmental cheese from Germany, produced in five different dairies, was evaluated terms of thermo-physical properties (melting, flowing, oiling-off and browning) with the aim characterising German identifying similarities and/or differences between samples producers. The data set subjected to principal component analysis three components were calculated accounting for 68.9% total variance, indicating that are very suitable characterisation. Furthermore, linear discriminant conducted classify cheeses according producing dairy based on properties. Linear revealed a correct classification 62.2%. results offer producers possibility varying manufacturing process similar products promoting geographical identification or greater differentiating attributes, enhance distinctiveness each dairy.
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