HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Harper, W. J. Articles by Kristoffersen, T. Search for Related Content PubMed Articles by Harper, W. J. Articles by Kristoffersen, T.

Manufacture and Technology of Swiss Cheese¹

The Ohio State University Columbus, Ohio

ABSTRACT

The successful outcome of Swiss cheese manufacture is dependent on a number of factors. Acid-forming and eye-forming bacteria have to be selected and properly taken care of by frequent propagations. Every step involved in the manufacturing procedure must be applied in a manner which will insure a proper rate and amount of acid development.

During curing, degradation of the constituents of the cheese occurs. Fatty acids and amino acids are liberated. Certain compounds important in intermediate bacterial metabolism also are formed.

Characteristic flavor and body and texture development of Swiss cheese appear to be dependent on a proper balance of products of metabolism. Poor milk, improper rate of acid development, and adverse curing-room conditions are some of the causes of low-quality Swiss cheese. Certain theories are advanced regarding flavor development and the role of copper in Swiss cheese.

¹ Article No. 13–57. Department of Dairy Technology, The Ohio State University.