Published in Scientific Papers. Series D. Animal Science, Vol. LXIV, Issue 1
Written by Doru NECULA, Arghil ILEA, Ioan COMAN, Octavia TAMAS-KRUMPE, Daria FENEȘAN, Laurenţiu OGNEAN
Wild mountain pastures are situated at high altitudes (800-1500 m), where they benefit from a rich and diversified flora, with terpenes and propionic bacteria that are found in salty soils, poor in iron and manganese, these conditions being crucial for the process of obtaining the Emmental cheese. The milk that comes from these ecological areas is characterised by a superior quality of the basic biochemical compounds and their ratio in addition to their rich content in biologically active substances and probiotic bacteria (especially lactic and propionic bacteria), all of these factors having a major impact on the process of obtaining and valorising the different types of Emmental cheese. The quality of the Emmental cheese is also ensured by the temperature-humidity regime that is specific to the mountainous region together with the addition of sodium chloride and the action of specific mechanical factors that help with the process of whey extraction. There are many types of Emmental cheese that differ based on the technological process, time of maturation and the specific of the region where it is made.
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