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Accelerated Ripening of Swiss Cheese Curd

Department of Dairy Technology, The Ohio Agricultural Research and Development Center, Columbus 43210

ABSTRACT

Studies were conducted on the applicability of the curd slurry process for ripening Swiss cheese curd from pasteurized milk and for selected controlling factors and chemical ripening changes. Swiss curd slurries containing approximately 40% total solids, 18.5% fat, 1.6% salt, and 1.1% added propionic culture developed full, characteristics Swiss cheese flavor after 5 to 6 days storage at 30 C. Development of characteristic flavor in slurries was accompanied by increased pH, decreased lactic acid, and formation of active -SH groups. Head-space volatiles produced were quantitatively similar to those of aged Swiss cheese. Rate of development of characteristic flavor in slurries was enhanced by 100 ppm reduced glutathione, was related directly to initial pH, amount of propionic culture and inversely related to salt concentration. Flavor of the slurries was affected adversely when methionine or 10 ppm copper but not 1 ppm copper were added and when curd used for slury was manufactured with only Streptococcus thermophilus.