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Department of Dairy and Food Industry, Iowa State University of Science and Technology, Ames
ABSTRACT
Rindless Swiss-type cheese was made in 20-lb. blocks by modifying the procedure previously used in making the cheese as 5-lb. wheels. Manufacture of the cheese in 20-lb. blocks did influence eye formation. Less Propioni-bacterium shermanii culture was used and the eyes formed were larger and more characteristic of Swiss cheese as compared to those found in the 5-lb. wheel.
The rate of acid development during manufacture was important, since those blocks with a pH of 5.05 to 5.10 after pressing overnight had the most desirable eye formation. At a pH above 5.20, the cheese had a tendency to develop too many eyes. To obtain the proper rate of acid development during manufacture, it was necessary to use a longer ripening period and a longer pressing of the curd mass before cutting into blocks to be wrapped and pressed overnight.
The cheese was cured in an unsealed, plastic film wrapper held in place with plastic tape. The cheese had a mild flavor at 3 to 4 mo. of age, whereas that held for longer periods, up to a year, had a more definite Swiss flavor.
1 Journal Paper No. J. 3947 of the Iowa Agricultural and Home Economics Experiment Station, Ames. Project No. 1188.
2 Present address: Division of Animal Science, University of Wyoming, Laramie, Wyoming.
3 Present address: Dairy Department, Mississippi State University, State College, Mississippi.
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