Thermo-physical parameters applied for instrumental profiling and statistical evaluation of German Emmental cheese

Generic Emmental cheese from Germany, produced in five different dairies, was evaluated in terms of thermo-physical properties (melting, flowing, oiling-off and browning) with the aim of characterising German Emmental cheese and identifying similarities and/or differences between Emmental samples from different producers. The data set was subjected to principal component analysis and three principal components were calculated accounting for 68.9% of total variance, indicating that thermo-physical properties are very suitable for Emmental cheese characterisation. Furthermore, linear discriminant analysis was conducted to classify the Emmental cheeses according to the producing dairy based on similarities and/or differences of the thermo-physical properties. Linear discriminant analysis revealed a correct classification of 62.2%. The results offer cheese producers the possibility of varying the manufacturing process and producing similar products with the aim of promoting geographical identification or products with greater differentiating attributes, to enhance distinctiveness of each producing dairy.