Authenticité des fromages suisses

• Forschungsstelle: BAG
• Projektnummer: 01.001323

Schlüsselwörter (Französisch)

Recherche
développement de méthodes analytiques
fraudes
fromages

Kurzbeschreibung (Französisch)

Objectifs du projet : Recherche et développement de méthodes analytiques et des combinai-sons de méthodes permettant de détecter le fraudes dans les fromages suisses. C 'est sur le cas de l'Emmental que cette étude se concentrera pour ensuite s'étendre à d'autres sortes de fromages.

Projektziele (Französisch)

Les organes d'exécution du droit des denrées alimentaires et les filières de production fromagère disposent de moyens analytiques efficaces pour faire face au problème des imitations.

Abstract (Englisch)

To survey the authenticity of Emmental cheese, samples from the main European manufacturers were collected, corresponding to 110 winter and 73 summer samples. From a preliminary study, a series of promising analytical methods were selected and applied to the 183 samples: total nitrogen, water soluble nitrogen (WSN), 12% TCA soluble nitrogen (NPN), pH-value, volatile short-chain acids, chloride, organic acids, enterococci, obligate heteroferm. Lb. (OHL), Lb, helveticus, sodium, copper, zinc, magnesium and isotope stable ratios. The data was analysed by univariate statistic according to the geographic origin and the season of production. Significant differences between the regions of origin were found for all investigated parameters (ANOVA with P <0.001). Some regions showed very specific properties such as low LAP and Lb helveticus in Switzerland, low lactate and pyruvate in Finland or high ²H and ³⁴S in Bretagne. However, for the correct assignment of all regions, several parameters combined by multivariate analysis will be required. Seasonal differences were observed in certain regions for the parameters acetate, propionate, capronate, WSN, NPN, pyruvate, OHL, zinc and ¹³C.

Umsetzung und Anwendungen (Englisch)

The results were presented in such a way that they should be useful and usable for the canton chemists in a real case of fraud suspicion. Some preliminary results obtained for Raclette Suisse were also shortly presented.

Publikationen / Ergebnisse (Deutsch)

Laurent Pillonel, Marius Collomb, Raphael Tabacchi and Jacques O. Bosset; Analytical Methods for the Determination of the Geographic Origin of Emmental Cheese. Free Fatty Acids, Triglycerides and Fatty Acid Composition of Cheese Fat

Jacques Olivier Bosset, Swiss Federal Dairy Research Station (FAM) Liebefeld; Authenticity of Emmentaler Cheese Switzerland

L. Pillonel, R. Badertscher, U. Bütikofer, M. casey, M. Dalla Torre, P. Lavanchy, J. Meyer, R. Tabacchi, J.O. Bosset; Analytical methods for the determination of the geographic origin of Emmentaler cheese. Main framework of the project; chemical, biochemical, microbiological, colour and sensory analyses

L. Pillonel, R. Badertscher, M. Casey, J. Meyer, A. Rossmann, R. Tabacchi, J.O. Bosset; Pattern recognitions for the authentication of European and Swiss Emmental cheese.

J.O. Bosset, B. Albrecht, R. Badertscher, U. Bütikofer, M. Dalla Torre, R. Ch. Daniel, L. Pillonel; Authenticity of Emmentaler Switzerland cheese, Project description and preliminary results

J.O. Bosset; Echtheit von Schweizer Hartkäse

L. Pillonel, J.O. Bosset; Nachweis der geografischen Herkunft von Emmentaler Käse

G. Fortunato, K. Mumic, S. Wunderli, L. Pillonel, J.O. Bosset, G. Gremaud; Application of strontium isotope abundance ratios measured by MC-ICP-MS for food authentication

L. Pillonel, R. Tabacchi, J.O. Bosset; Authenticity of Swiss cheeses: conclusion of a Ph. D. thesis, recommendation to the canton chemists and perspective for the future

L. Pillonel, U. Bütikofer, A. Rossmann, R. Tabacchi, J.O. Bosset; Analytical methods for the authentication and traceability of Raclette Suisse and Fontina PDO cheese

L. Pillonel, U. Bütikofer, R. Tabacchi, J.O. Bosset; Geographic origin of European Emmental. 2. Use of discriminant analysis and artificial neural network for classification purposes

L. Pillonel, R. Badertscher, M. Casey, J. Meyer, A. Rossmann, R. Tabacchi, J.O. Bosset; Geographic origin of European Emmental cheese. 1. Characterisation and descriptive statistics

L. Pillonel, R. Tabacchi, J.O. Bosset; Analytical Methods for the Determination of the Geographic Origin of Emmental Cheese. Summary of a Screening Study

L. Pillonel, R. Badertscher, P. Froidevaux, G. Haberhauer, S. Hölzl, P. Horn, A. Jakob, E. Pfammatter, U. Piantini, A. Rossmann, R. Tabacchi, J.O. Bosset; Analytical methods for the determination of the geographic origin of Emmental cheese. Stable isotope ratios, major, trace and radioactive elements

L. Pillonel, S. Ampuero, R. Tabacchi, J.O. Bosset; Analytical methods for the determination of the geographic origin of Emmental cheese: volatile compounds by GC/MS-FID and electronic nose

L. Pillonel, W. Luginbühl, D. Picque, E. Schaller, R. Tabacchi, J.O. Bosset; Analytical methods for the determination of the geographic origin of Emmental cheese: mid- and near-infrared spectroscopy

L. Pillonel, B. Albrecht, R. Badertscher, J.F. Chamba, U. Bürikofer, R. Tabacchi, J.O. Bosset; Analytical methods for the deetermination of the geographic origin of Emmental cheese. Part II: Parameters of proteolysis and rheology