Manufacturing Outlines and Applications of Selected Cheese Varieties 285the eyes have not developed throughout the
entire cheese. This product is used in process
cheese manufacture.
Swiss Cheese Process: Milk is standard-
ized to a P/F ratio of 1.1 by removing cream
or adding liquid skim milk. The milk is tem-
pered to 37 ° C (99 ° F) and inoculated with
starter containing 0.1% Streptococcus ther-
mophilus , 0.1% Lactobacillis helveticus, and
0.05% Propionibacterium shermanii. After
10 to 15 minutes, 190 ml rennet/1,000 kg of
milk is added in diluted form. The rennet is
diluted 10 times with water. After setting to
a fi rm coagulum, a vigorous cutting opera-
tion is continued using 0.62 - cm (1/4 - inch)
knives until the curd assumes the size of
wheat grains. Clumping of the curd should
be avoided. The curd is stirred for 30 to 60
minutes until it assumes a fi rm and resilient
character.
Next, the curd is cooked by bringing the
temperature to 52 ° C (126 ° F) in 30 minutes.
The cooking temperature is raised slowly
(1 ° C to 1.5 ° C/5 minutes; 1.8 ° F to 2.7 ° F/5
minutes) with agitation to avoid matting. The
acidity should build and the pH should drop
to 6.3 to 6.4. The stirring is suspended and
the curd is allowed to settle. Suffi cient whey
is pumped out but the curd should not be
exposed to air. The submerged curd is covered
with cloth and press - plates. Weights are
placed on the plates ’ surface. The whey is
drained after 15 to 30 minutes. Pressing of
the curd is continued for 12 to 18 hours. The
cheese pH should drop to 5.2 to 5.4.
The plates and weights are removed and
the curd is cut into blocks which are subse-
quently salted in saturated brine for 48 to 72
hours. The blocks are dried and packaged in
special fi lm to permit expansion due to gas
formation during ripening. The blocks are
ripened by storing them at 10 ° C (50 ° F) for
fi ve to 10 days, followed by storage at 23 ° C
(73 ° F) for two to four weeks to permit eye
formation and fl avor development.
Subsequently, the blocks are stored at tem-
peratures below 5 ° C (41 ° F) to contain eyeDepending on the size, it is kept in brine for
up to seven days for 20 - kg blocks and for 20
hours for the 500 - g size. Baby gouda is gen-
erally an 8 - oz disc that requires only two
hours of brine immersion. The cheese is
packaged in plastic fi lm and/or dipped in par-
affi n wax and aged for four to six weeks at
15 ° C (59 ° F). The pH should increase after
ripening to 5.4 to 5.6. Gouda can be stored
for six to 12 months at 10 ° C (50 ° F).
Swiss Cheese Group
Swiss/Emmentaler Cheese
Swiss or Emmentaler cheese has well -
developed holes, or eyes, throughout. The
minimum milk fat content is 43% by weight
of the solids and the maximum moisture
content is 41% by weight. Swiss cheese is
ripened for at least 60 days. Benzoyl perox-
ide or a mixture of benzoyl peroxide with
potassium alum, calcium sulfate, and magne-
sium carbonate may be used to bleach the
dairy ingredients. The weight of the benzoyl
peroxide must not exceed 0.002% of the
weight of the milk being bleached, and the
weight of the potassium alum, calcium
sulfate, and magnesium carbonate, singly or
combined, must not exceed six times the
weight of benzoyl peroxide used. If milk is
bleached in this manner, vitamin A is added
to the curd in such quantity to compensate
for the vitamin A or its precursors that are
destroyed in the bleaching process, and arti-
fi cial coloring is not used. Another bleaching
agent, hydrogen peroxide, may be used, fol-
lowed by a suffi cient quantity of catalase
preparation to eliminate the hydrogen perox-
ide. The weight of the hydrogen peroxide
shall not exceed 0.05% of the weight of the
milk and the weight of the catalase shall not
exceed 20 ppm of the weight of the milk
treated.
“ Swiss cheese for manufacturing ” con-
forms to the defi nition and standard of iden-
tity prescribed for Swiss cheese except that