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The Relation of the Quality of Milk to the Grade of Swiss Cheese¹

Division Dairy Research Laboratories, Bureau of Dairy Industry, U. S. Department of Agriculture, in cooperation with the Ohio State University and the University of Wisconsin

ABSTRACT

While it is generally conceded that good milk, from a bacteriological stand-point, is essential for making a high grade cheese of any variety, and particularly of the Swiss type, there is little definite information to support this contention. Donner and Ritter (1), compiling records on 42 cheeses made in Switzerland, found that the proportion of first grade cheese was at its maximum when the milk reduced methylene blue in 3 to 4 hours. There was a sharp decrease in the proportion of first grade cheese when the reduction time was less than 3 hours.

During the past 2 years the Bureau's portable field laboratories, operating in the Swiss-cheese district of Ohio in cooperation with the Ohio State University and in Wisconsin in cooperation with the University of Wisconsin, have accumulated records that warrant drawing certain conclusions. Since the cheeses on which these records were obtained were the regular factory product, without the checks and controls essential in properly conducted experimental manufacture, it is necessary to consider the data statistically.

¹ Since this paper was written an abstract of a paper on this subject has appeared: Erekson, A. B., Eckburg, C. A., and Lee, E. Methylene blue reduction time as an indication of the suitability of milk for the manufacture of Swiss cheese. JOUR. DAIRY SCI. 21: 172, 1938. The conclusions, based on records of 2,463 cheeses, are in substantial agreement with those presented in this paper.