Cheese Swiss

The typical results of poor control over an acid cleaning process are irregular pitting and a very rough and jagged appearance on the various boiler surfaces that may resemble Swiss cheese. ... 

Figure 7.5 Two topologically distinct types of mesoporous gold sponge, each with 50 volume % gold, (a) Swiss-cheese morphology produced by de-alloying, (b) aggregated particle morphology produced by sintering of nanoparticles.

A ounces cheddar cheese 1 / ounces jack cheese 1 A ounces Swiss cheese 1 A ounces part-skim mozzarella 4 tablespoonfuls grated Parmesan cheese 8 ounces tofu... 

A system in complete equilibrium is spatially continuous, but this requirement can be relaxed as well. A system can be in internal equilibrium but, like Swiss cheese, have holes. In this case, the system is in partial equilibrium. The fluid in a sandstone, for example, might be in equilibrium itself, but may not be in equilibrium with the mineral grains in the sandstone or with just some of the grains. This concept has provided the basis for many published reaction paths, beginning... 

Petridis, K.D. and Steinhart, H. (1996). Biogenic amines in Hart cheese production 2. Control points-study in a standardized Swiss cheese production, Deutsche Lebensmittel-Rundschau, 92, 142. 

Sumner, S.S. (1987). Histamine production in Swiss cheese, thesis, University of Wisconsin, Madison. 

Sumner, S.S., Speckhard, M.W., Somers, E.B. and Taylor, S.L. (1985). Isolation of histamine-producing Lactobacillus buchneri from Swiss cheese implicated in a food poisoning outbreak, Appl. Environ. Microbiol., 50, 1094. 

Figure 24. Swiss Cheese effect in GMC negative resist produced by shock rinsing after development.

Country rocks in the Cantung mine area consist of rocks typical of the Selwyn Basin, including turbiditic sandstone, deepwater limestone, chert, shale, and dolostone. Two ore-bearing calcareous units of the Sekwi Formation are bound by argillaceous rocks. In mine terminology, the Swiss Cheese Limestone (SCL) is a calcareous siltstone with chert nodules. The Ore Limestone (OL) conformably overlies the SCL, and is a pure, coarsely crystalline marble up to 50m thick. 

James Reason offered another useful model, often referred to as the Swiss cheese model, that explains how the many factors can converge, resulting in an incident (Figure 6-5). A company tries to promote safety and prevent catastrophic incidents hy putting into place layers of system defenses, depicted in Figure 6-5 as slices of Swiss cheese. Essentially, the term system defenses refers to the safety-related decisions and actions of the entire company top management, the line supervisors, and the workers. This model recognizes that each defense layer has weaknesses or holes. 

Bacteria from the genera Lactobacillus and Streptococcus are involved in the first steps of dairy production (3). The raw materials produced by their effects usually only acquire their final properties after additional fermentation processes. For example, the characteristic taste of Swiss cheese develops during a subsequent propionic acid fermentation. In this process, bacteria from the genus Propionibacterium convert pyruvate to propionate in a complex series of reactions (2). 

Other Foods. Cheese has been implicated in several outbreaks of histamine poisoning in the U.S., Canada, France, and the Netherlands (5-8). Swiss cheese has been involved in all of the U.S. incidents and the French outbreak, while Cheddar and Gouda cheese were involved in the Canadian and Dutch outbreaks, respectively. Ham has allegedly been involved in an outbreak in France sauerkraut was implicated in one case in Germany (9) chicken was associated with an outbreak in Japan. 

Let s start with a Flatland analogy. Consider a 3-D piece of Swiss cheese. If you were to drop this on Flatland so that it intersected the 2-D universe, a Flatlander could hide within the 2-D cross section of a hole in the cheese. The lucky Flatlander in this hole cannot be seen by a 3-D being. Of course, it might be difficult for the Flatlander to distinguish this hole from an ordinary 2-D circle however, if there were some way for Flatlanders to sense and crawl into these holes, natural selection might evolve Flatlanders with such abilities. By analogy. 

You place the brain back into the glove compartment and withdraw a chunk of Swiss cheese filled with tunnels that interconnect various regions of the cheese. 

Jou, K.D., Harper, W.J. (1998) Pattern recognition of Swiss cheese aroma compounds by SP-MEIGC and an electronic nose. Milchwissenschaft 53 259-263. 

Harper, W.J., Sohn, S., Da Jou, K. (1996) The role of fatty acids in the aroma profiles of Swiss cheese as determined by an electronic nose. In Olfaction and Electronic Nose, 3rd International Symposium, Toulouse. 

With that problem solved, we can now take up the case of the exploding Swiss cheese. Characteristic of this type of cheese are the large holes produced by the carbon dioxide gas that forms during the aging process. Cheese makers add a variety of bacteria to their creations as a way of ripening them. To Swiss cheese they also add a strain of Propionibacter shermanii. This bacterium uses the lactic acid secreted by other microbes as... 

Snowboarders in Utah s Little Cottonwood Canyon may be especially interested in the exploding Swiss cheese and Easter egg episodes. Some of them have been carrying out their own little experiments with the explosive potential of carbon dioxide. Avalanche is a constant danger in the area. In order to trigger avalanches at a time when no one is around, local experts detonate explosives. Some snowboarders, who love to explore uncharted territory but do not relish being swept away by an... 

Although we shall never be able to detect the undetectable, we have traveled to the moon and found that it is not made of Swiss cheese (the last manned... 

The manufacturing process for Swiss cheese was developed in Emmen-thal, Switzerland, hence the name Emmentaler cheese (known as Swiss cheese in the United States). It is hard, pressed-curd cheese with an elastic body and a mild, nut-like, sweetish flavor. Swiss cheese is best known for the large holes or eyes that develop in the curd as the cheese ripens. S. thermophilus andL. bulgaricus or Lactobacillus helveticus are used for acid production, which aids in expelling whey from the curd, whereas Propionibacterium shermanii is largely responsible for the characteristic sweet flavor and eye formation. 

To increase curd elasticity and improve eye formation, the milk used to produce Swiss cheese must be clarified. Standardization of the fat content of the milk after clarification ensures uniform composition. Rennet and lactic acid from the bacteria cause casein coagulation. Swiss cheeses made in the United States are cured for three to four... 

Milk for Swiss cheese is invariably clarified to remove sediment and thereby reduce the number of eyes (Reinbold 1972). Extraneous matter acts as loci for gas accumulation. 

The other major casein in cheese is /3-casein, but it is generally not hydrolyzed by rennet in low-pH cheeses. Alkaline milk protease (plas-min) plays the major role in the hydrolysis of /3-casein (Richardson and Pearce 1981). The plasmin level in cheese is related to the pH of the curd at whey drainage, since plasmin dissociates from casein micelles as the pH is decreased. Richardson and Pearce (1981) found two or three times more plasmin activity in Swiss cheese than in Cheddar cheese. Swiss cheese curds are drained at pH 6.4 or higher, while Cheddar cheese curds are drained at pH 6.3 or lower. Proteolysis of /3-casein is significantly inhibited by 5% sodium chloride. The inhibitory influence of sodium chloride is most likely due to alteration of /3-casein or a reduction in the attractive forces between enzyme and substrate (Fox and Walley 1971). 

Amino acids are generally not considered to be important flavor components of several varieties of cheese, although they are important precursors of a variety of flavor components volatile sulfur compounds, amines, aldehydes, and ammonia (Adda et al. 1982 Aston and Dulley 1982 Forss 1979 Langsrud and Reinbold 1973). Free proline levels in Swiss cheese are important in producing the typical sweet cheese flavor. Cheeses with a proline content of < 100 mg/100 g cheese lacked the sweet flavor, while levels of >300 mg/100 g produced a cheese of excessive sweetness (Mitchell 1981). 

S. thermophilus metabolizes lactose to l( +) lactic acid but utilizes only the glucose moiety of lactose, leaving the galactose moiety in the cheese (Tinson et al. 1982). In Swiss cheese manufacture, S. thermophilus metabolizes the lactose and L. helveticus metabolizes the galactose to d( —) and l( + ) lactic acid (Turner et al. 1983). The l( + ) lactate isomer is preferentially utilized by propionibacteria to form acetic and propionic acids, which are essential for the development of the characteristic flavor in Swiss cheese (Langsrud and Reinbold 1973). 

Hydrolytic rancidity flavor defects in Swiss, brick, and Cheddar cheeses have been linked to high concentrations of individual short chain free fatty acids (Woo et al 1984). Lipases from psychrotrophic bacteria have been implicated in causing rancidity in cheese (Cousin 1982 Kuzdzal-Savoie 1980), although most starter streptococci and lactobacilli isolated from cheese are also capable of hydrolyzing milk fat (Paulsen et al. 1980 Umemoto and Sato 1975). Growth of Clostridium tyrobutyricum in Swiss cheese causes the release of butyric acid and subsequent rancid-off flavors (Langsrud and Reinbold 1974). The endogenous lipoprotein lipase is also responsible for hydrolytic rancidity in nonpasteurized milk. 

Langsrud, T. and Reinbold, G. W. 1973. Flavor development and microbiology of Swiss cheese—a review. III. Ripening and flavor production. J. Milk Food TechnoL 36, 593-609. 

Paulsen, P. V., Kowalewska, J., Hammond, E. G. and Glatz, B. A. 1980. Role of microflora in production of free fatty acids and flavor in Swiss cheese. J. Dairy Sci. 63, 912-918. 

Reinbold, G. W. 1972. Swiss Cheese Varieties. Pfizer Cheese Monographs, Vol. V. Pfizer, Inc., New York. 

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