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The Mechanical Control of the Fat Content of Swiss Cheese

Department of Dairy Industry, College of Agriculture, Madison, Wis.

ABSTRACT

Conclusions: Mechanical control of the fat content of Swiss cheese depends upon accurate standardization. Simultaneous clarification and separation of milk, excessive losses of fat in the whey, and milk with abnormally low fat content makes such standardization a difficult procedure in some plants.

The removal on the average of more than about 10 per cent of the total fat from the lots of milk observed in this study or the establishment of casein to fat ratios greater than approximately 0.81, tend to produce cheese with less than the legal amount of fat. Since unusual biological conditions in the milk or special methods of curdmaking may cause variations in cheese composition, it is essential that every plant operator analyze the milk, whey, and cheese from every kettle before accepting these average values as actual standards.