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The Relation of the Hydrogen-ion Concentration to the Texture of Emmenthal or Swiss Cheese^*

Research Laboratories, Bureau of Dairy Industry, United States Department of Agriculture

ABSTRACT

INTRODUCTION

The object of the work described herein was the determination of the relation of the march of hydrogen-ion concentration in Emmenthal or Swiss cheese to the texture. In this research differences in the proteolysis and the moisture of the cheese were correlated with the above factors. For the purpose of comparative study variations were produced by the use of two starters, the ga starter, a bulgaricus organism with a mycoderm, and the 39a starter, an old strain of Lactobacillus bulgaricus.

Orla-Jensen (1) has studied the influence of the degree of acidity upon the consistency and ripening process of Emmenthal cheese and this work will be referred to later. Boekhout and Ott de Vries (2) found that an excessive amount of free lactic acid was the direct cause of brittle texture in the Edam cheese. Van Dam's (3) researches on Edam cheese indicated that the texture was a phenomenon of colloidal chemistry, and that an excess of hydrogen ions also produced a hard and brittle texture.

^* Presented before the Division of Agricultural and Food Chemistry at the Seventy-sixth Meeting of the American Chemical Society, Swampscott, Mass., September 10 to 14, 1928.