Influence of raw milk flora on composition and quality of Austrian Bergkäse.
Abstract
This project focuses on the importance of the raw milk flora for the quality of Bergkäse. Our study represents the national contribution to a concerted action supported by the EC, which aims to cover related aspects in a wide variety of indigenous regional cheeses. As done by means of cheese making trials based on raw and pasteurized milk, selected quality parameters of Bergkäse are evaluated on both a qualitative and quantitative basis with respect to influencing factors such as technology, maturation time and production season.
keywords milk pasteurization
Publikationen
An attempt to measure texture properties of open cheeses by uniaxial compression.
Autoren: Rohm, H., Jaros, D., Weinrichter, B. Jahr: 1999
Conference & Workshop proceedings, paper, abstract
Raw milk flora significantly affects quality and composition of Austrian Bergkäse.
Autoren: Rohm, H., Jaros, D., Ginzinger, W., Tschager, E., Mayer, H., Eliskases-Lechner, F. Jahr: 1998
Conference & Workshop proceedings, paper, abstract
Bedeutung der Rohmilch für die Herstellung und Qualität von Bergkäse.
Autoren: Jaros, D., Rohm, H. Jahr: 1998
Conference & Workshop proceedings, paper, abstract
Bedeutung der Rohmilchflora für die Qualität authentischer europäischer Rohmilchkäse - Struktur, Organisation und Ergebnisse eines europäischen Forschungsprojektes.
Autoren: Rohm, H. Jahr: 1998
Conference & Workshop proceedings, paper, abstract
The effect of pasteurization on Austrian Bergkäse: evolution of microflora and role of raw milk.
Autoren: Eliskases-Lechner, F., Rohm, H., Jaros, D. Jahr: 1997
Conference & Workshop proceedings, paper, abstract
Determination of mechanical properties of cheeses - Results of an interlaboratory study.
Autoren: Rohm, H., Weinrichter, B. Jahr: 1997
Conference & Workshop proceedings, paper, abstract
Fracture properties of Vorarlberger Bergkäse - Factors of influence and correlation with chemical and sensory parameters.
Autoren: Jaros, D., Rohm, H. Jahr: 1997
Conference & Workshop proceedings, paper, abstract
Cheese texture and other physical properties - Relationship and similarities.
Autoren: Rohm, H. Jahr: 1997
Conference & Workshop proceedings, paper, abstract
Effects of instrumental parameters on results of uniaxial compression test of cheese.
Autoren: Rohm, H. Jahr: 1996
Conference & Workshop proceedings, paper, abstract
Raw milk flora affects composition and quality of Bergkäse. 1. Microbiology and fermentation compounds.
Autoren: Eliskases-Lechner, F., Ginzinger, W., Rohm, H., Tschager, E. Jahr: 1999
Journal articles
Raw milk flora affects composition and quality of Bergkäse. 3. Physical and sensory properties.
Autoren: Ginzinger, W., Jaros, D., Lavanchy, P., Rohm, H. Jahr: 1999
Journal articles
The effect of pasteurization on Austrian Bergkäse: Evolution of the microflora and role of raw milk.
Autoren: Eliskases-Lechner, F., Rohm, H., Jaros, D. Jahr: 1999
Conference & Workshop proceedings, paper, abstract
Raw milk flora affects composition and quality of Bergkäse. 2.Chemical composition.
Autoren: Ginzinger, W., Jaros, D., Mayer, H.K., Rohm, H., Tschager, E. Jahr: 1999
Journal articles
Rheological characterisation of Protected Denomination of Origin (PDO) ewe's milk cheeses.
Autoren: PirisiI, A., Achilleos, C., Jaros, D., Noel, Y., Rohm, H. Jahr: 2000
Journal articles
Stiffness of compression testing machines.
Autoren: Rohm, H., Noel, Y., Schleining, G. Jahr: 2000
Journal articles
Project staff
Helmut Foißy
O.Univ.Prof.i.R. Dipl.-Ing. Dr.nat.techn. Helmut Foißy
helmut.foissy@boku.ac.at
Tel: +43 1 47654-97604
Project Leader
01.01.1994 - 31.12.1998
Harald Rohm
Ao.Univ.Prof. Dipl.-Ing. Dr.nat.techn. Harald Rohm
Project Staff
01.01.1994 - 31.12.1998
BOKU partners
Institute of Animal Nutrition, Livestock Products, and Nutrition Physiology (TTE)
role BOKU coordinator
External partners
Teagasc
Dr. Tom Beresford
partner
Aristotle University of Thessaloniki
Dr. A. Polychroniadou
partner
Hannah Research Institute
Dr. Jean Banks
partner
Federal Dairy Research Station
Dr. Max Rüegg
partner
University College Cork
none
partner
Public University of Navarre
Dr. Yolanda Barcina
partner
Arla Ost AB
Dr. Ola Lindblad
partner
INETI
Dr. Manuela Barbosa
partner
Escola Superior de Biotechnologia
Dr. Xavier Malcata
partner
Istituto Zootecnico e Caseraio per la Sardegna
Dr. Antonio Ledda
partner
University of Verona
Dr. Franco Dellaglio
partner
INRA - SRTAL
Dr. Remy Grappin
coordinator
Bundesanstalt für alpenländische Milchwirtschaft
Dr. W. Ginzinger
partner
Instituto del Frio
none
partner
Agricultural University of Athens
Dr. G. Kalantzopoulos
partner
Royal Veterinary and Agricultural University, Unit of Forestry, Department of Economics and Natural Resources
Dr. Ylva Ardö
partner
Agricultural University of Norway
Dr. Siv Skeie
partner