Date of Award:

1955

Document Type:

Thesis

Degree Name:

Master of Science (MS)

Department:

Animal, Dairy, and Veterinary Sciences

Abstract

Danish type swiss cheese has the characteristic "eye" of a regular swiss cheese and is similar in texture. The flavor is milder and has a softer body. Because of its milder flavor and softer body it is of interest for consumption. Because it cures faster than swiss cheese it has the added advantage of cutting down curing cost and thus requires a shorter time to reach the consumers.

Another advantage is that it is made in small loaves or wheels which make for better handling, for it can be sold in both wholes ale and retail establishments without cutting before wrapping.

Still another advantage of Danish type swiss cheese is that small equipment needed which is also adapted to manufacturing of cheddar cheese. The problem was to make better Danish type swiss cheese by applying different types and amounts of starters using Streptococcus lactis with a mixture of (1) Streptococcus thermophilus and (2) Lactobacillus bulgaricus and also to find the best combination of these bacilli and cocci. The influence of warm room temperature upon the eye formation and body and texture was studied.

The Cheese was held in brine solution for different lengths of time to find the most effective salt concentration. Different temperatures were maintained in a warm room to find out which temperature was best for a higher quality of cheese.

A pancreatic enzyme was added in different amounts to a few lots of milk before pasteurization, to find out whether it affects the body and texture and reduce the curing time.

Pure trypsin was used in one lot to determine its influence on the quality of cheese.

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