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Table III.

Sum of the concentration of VPP + IPP in extra-hard, hard and semi-hard cheeses of Swiss origin (mg·kg−1) [15].

Cheese n x s x Min Max
Extra-hard and hard cheeses
Bernese Alpkäse 11 121.9 148.0 10.7 424.5
Bernese Hobelkäse 23 129.8 132.0 6.8 353.0
L’Etivaz à rebibes 3 19.1 9.6 9.4 28.6
Sbrinz 7 37.7 27.2 1.6 90.5
Emmental 20 89.6 50.9 31.3 189.5
Gruyère 9 61.4 33.6 21.6 129.0
Semi-hard cheeses
Appenzell, full fat 6 61.5 27.4 30.5 96.0
Appenzell, ¼ fat 4 182.2 103.6 66.4 317.4
Tilsit 6 96.8 40.1 57.2 150.3
Tête de Moine 6 105.3 49.2 52.4 189.8
Vacherin fribourgeois 6 31.8 38.8 6.5 108.8