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Changes During Ripening of Commercial Gruyère Cheese

Laboratory of Dairy Technology, Faculty of Agriculture, University of Thessaloniki, Greece

ABSTRACT

Information is provided on the quality of Greek Gruyère cheese over 6-mo ripening. The pH and fat content of the cheese were high, whereas the salt concentration was low compared to conventional Swiss cheese. When the cheese was 6 mo old, water soluble nitrogen was about one-third of the total nitrogen. Of the water soluble nitrogen approximately half was soluble in phosphotungstic acid and two-thirds was soluble in thrichloroacetic acid. Proline increased rapidly up to 3 mo and attained 174 ± 51 mg/100 g after 6 mo. Diacetyl increased to .153 ± .108 mg/100 g cheese during the warm room period and decreased one-third of that amount upon further aging. Acetic acid was the dominant volatile fatty acid followed by propionic and butyric acid. Stearic acid was in trace amounts, and the dominant long chain fatty acid was palmitic. Linoleic and linolenic acids were also considerable quantities. The cheese microflora grew more rapidly during warm room curing and was related to chemical changes in the cheese.