Swiss cheeses, production

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. 

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). 

There are at least 1000 named cheese varieties, most of which have very limited production. The principal families are Cheddar, Dutch, Swiss and Pasta filata (e.g. Mozzarella), which together account for about 80% of total cheese production. All varieties can be classified into three superfamilies based on the method used to coagulate the milk, i.e. rennet coagulation (representing about 75% of total production), isoelectric (acid) coagulation and a combination of heat and acid (which represents a very minor group). 

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. 

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. 

Laboratory-scale experiments which used L. casei symbiotically with Propionibacterium freudenreichii in the fermentation of whey gave an average yield of 2.2 mg of vitamin per liter the maximum was 4.3 mg/liter. Production of vitamin Bi2 is not species-specific. All species of Propionibacterium, when cultivated under the same conditions, produce active substances, but in different quantities. P freudenreichii and P zeae synthesized sufficient quantities to warrant their consideration for commercial exploitation. Because propionic acid bacteria are active during Swiss cheese ripening, it was anticipated, and actually demonstrated, that production of vitamin Bi2 in Swiss cheese is influenced by the same factors that influence its production in pure culture, particularly by the cobalt content of milk (Hargrove and Leviton 1955). 

The potent odorants of Swiss cheese have been evaluated by the methods reported in 6.2.4.2 [51-53]. Table 6.32 shows the identified neutral odorants. Furanones nos. 7 and 8 are of special interest as there are indications that - in addition to sweet tasting calcium and magnesium propionate ]54] - they contribute to the sweet and caramellike note which has been perceived in the flavour profile of emmental ]55], Further experiments revealed that lactic acid bacteria cause the production of furanone no. 7 in Swiss cheese ]56],... 

Propionic acid (Figure 2.12) was first described in 1844. Propionic acid occurs in foods by natural processing. It has been found in Swiss cheese at concentrations of up to 1% and is produced by the bacterium Propionibacterium shermanii. Antimicrobial activity of propionic acid is reported to be primarily against molds and bacteria (Barbosa-Canovas et al., 2003). Commercial products containing propionic acid include... 

Consumer resistance to the use of synthetic additives in foods has stimulated interest in natural additives and preservatives. The principal natural additive used in cheese is the bacteriocin, nisin. Bacteriocins are peptides which inhibit a limited range of bacteria, usually closely related to the producer organism. The potential of nisin, produced by Lactococcus lactis, as a food preservative was first demonstrated using nisin-producing cultures in the manufacturer of Swiss-type cheese to prevent spoilage by Clostridia (Hirsch et ai, 1951). To date, nisin is the only purified bacteriocin commercially exploited as a food preservative. It can be added to processed cheese products to prevent late blowing by Clostridia, the spores of which, if present in the natural cheese, survive pasteurization (Barnby-Smith, 1992). 

Calcium and sodium propanoate are used commercially as preservatives in bread, cakes, and cheese to prevent the growth of bacteria and molds (see Figure 5.6). The parent acid, CH3CH2COOH, occurs naturally in Swiss cheese. The labels for these bakery products often contain the common name propionate, rather than the lUPAC-acceptable name propanoate. 

When the presence of 3-casomorphins was examined in commercial cheese products, no peptides were found or their concentration in the cheese extract was below 2 4g/ml (Muehlenkamp Warthesen, 1996). 3-casomorphins 5, -6, -7 and their precursors were identified in various types of cheeses, e.g. Swiss, Elsberg, Cheddar, Gouda, Feta, Blue, Brie, Parmesan and Crescenza (Addeo et al., 1992 Jarmolowska, Kostyra, Krawczuk, Kostyra, 1999 Sabikhi Mathur, 2001 Smacchi Gobbetti, 1998). 

In spite of these successful experiments, there was little if any commercial use for polyurethanes. According to Dr. Bayer, the "great breakthrough" in polyurethane chemistry occurred in 1941 when Drs. Hoechtlen, Droste, and Bunge made a porous casting which those in the testing laboratory named an "imitation swiss cheese." The bubbles were the result of the production of CO2 from the reaction of isocyanate groups with unreacted carbo l... 

El-Hagarawy IS, Slatter WL, Halper WJ and Gould LA (1954) Factors affecting the organic acid production of the propionibacteria used in manufacture of Swiss cheese. J Dairy Sci 37 638-645... 

---