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The Relationship of Moisture in Swiss Cheese to Quality and Yield

Division of Dairy Research Laboratories, Bureau of Dairy Industry, U. S. Department of Agriculture²

ABSTRACT

Correlations of analytical data with grades of 218 experimental and 418 factory Swiss cheeses indicated that the presence of an excessive amount of moisture is generally detrimental to the quality of the cheese.

Laboratory results on yields of cheese per hundred pounds of milk indicated that some of the manufacturing variations which may be used to bring about the inclusion of excess moisture actually result in decreases in yield, and that in general the inclusion of a comparatively large amount of moisture does not result in sufficient increase in yield to justify the practice.

A study is presented showing effects of numerous variables in the milk and making process upon the moisture content of the cheese.

¹ Resigned March 15, 1940.

² The work on factory cheese described herein was conducted with the cooperation of the Departments of Dairy Industry of the University of Wisconsin and the Ohio State University.