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Rindless, Swiss-Type Cheese. II. Prevention of Surface Mold Growth during Curing and Storage¹

Dairy and Food Industry Department, Iowa State University of Science and Technology, Ames

ABSTRACT

Methods of preventing mold growth on the surface of rindless Swiss-type cheese, cured in an unsealed film wrap, were investigated. Painting the cheese with a 15 to 20% aqueous solution of potassium sorbate, 1 oz/20-lb. block, resulted in very slight mold growth and small cleaning losses during curing periods up to 9.5 mo. Holding for longer periods allowed slightly more extensive mold growth and cleaning losses. The use of 10% solutions of this compound was less effective. A 1 or 2% solution of sorbic acid in propylene glycol failed to inhibit mold growth sufficiently to be acceptable.

The use of oils or greases was unsatisfactory. Mold growth occurred on all blocks treated with Confecto grease, a candy-slab releasing agent. Mineral oil was inconsistent in its ability to protect the cheese surface against mold growth; at times its use resulted in extensive cleaning losses. The use of Saran film dusted with 2.0 mg. of sorbic acid per 100 sq. in. consistently failed to inhibit mold growth. Cryovac film was preferred slightly over Saran for wrapping the cheese because the former, after shrinking, maintained a closer contact with the cheese surface.

¹ Journal Paper No. J-3946 of the Iowa Agricultural and Home Economics Experiment Station, Ames. Project No. 1188.

² Present address: Division of Animal Science, University of Wyoming, Laramie.