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One-Sided Defect of Swiss Cheese¹

Department of Food Technology, Iowa State University, Ames, 50010

ABSTRACT

Methods were developed for measuring the rheological properties of Swiss cheese under compression, and changes in these properties with age were measured along with changes in moisture, dye-binding capacity, and salt distribution. To study the one-sided defect, samples of young and aged cheese were obtained from two manufacturers, one of whom produced normal and the other one-sided cheese. The moisture, pH, lactic acid concentration, dye-binding capacity, and rheological properties were measured in both the inside and outside of the cheese. In the young samples, the lactic acid in the cheese prone to one-sidedness was higher in the inside than the outside, whereas the reverse was true of the normal cheese. In the aged cheese, the elasticity and shear strength of the one-sided cheese was lower in the outside than than the inside, whereas the reverse was true for normal samples.

¹ Journal paper no. J-6297 of the Iowa Agriculture and Home Economies Experiment Station, Ames. Project no. 1488.