Method for manufacture of swiss cheese

Details Method for manufacture of swiss cheese Method for manufacture of swiss cheese

1990-05-04

1991-04-09

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 36, 426491, 426492, A23C 19068, A23C 1902

Patent

active

050063480

ABSTRACT:
In accordance with the method of the present invention for manufacture of Swiss cheese from milk, the fat level of milk is standardized to about 3.5%. The milk is subjected to membrane processing by ultrafiltration and diafiltration to provide a retentate with particular characteristics. The retentate is then fermented with a particular blend of a coccus culture and a high level of a rod culture. The usual propionic acid-forming micro-organism, such as Propionibacterium shermannii, is used. The fermentation is desirably carried out at high temperatures to achieve the results of the invention. The fermented retentate is then evaporated to a solids level desired in the finished Swiss cheese, which is generally in the range of 35% to 41% moisture. The fermented and evaporated product is suitable for packing into containers to be cured and to provide Swiss cheese without further manipulation or treatment. The particular conditions are necessary to provide the desired Swiss cheese.

REFERENCES:
patent: 1334693 (1920-03-01), Doane
patent: 4242362 (1980-12-01), Grigsby et al.
patent: 4366174 (1982-12-01), Kneubuehl et al.
patent: 4820530 (1989-04-01), Moran et al.

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