Swiss variety

Members of three genera are used as cheese starters. For cheeses that are cooked to a temperature below about 39°C, species of Lactococcus, usually Lc. lactis ssp. cremoris, are used, i.e. for Cheddar, Dutch, Blue, surface mould and surface-smear families. For high-cooked varieties, a thermophilic Lactobacillus culture is used, either alone (e.g. Parmesan) or with Streptococcus salivarius ssp. thermophilus (e.g. most Swiss varieties and Mozzarella). Leuconostoc spp. are included in the starter for some cheese varieties, e.g. Dutch types the function is to produce diacetyl and C02 from citrate rather than acid production. 

Zakharova and co-workers studied a red variety in 1997 to gain a closer insight into its polyphenol oxidase activity. More recently, a study addressing the antioxidant properties of a red colored Swiss chard was published. However, the pigments were erroneously addressed as anthocyanins. 

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). 

Elevated ripening temperatures, especially for Cheddar which is now usually ripened at 6-8°C most other varieties are ripened at a higher temperature, e.g. around 14°C for Dutch types or 20-22°C for Swiss types and Parmesan, and hence there is little or no scope for increasing the ripening temperature. 

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... 

High mineral content of cheese curd at draining promotes the development of elastic texture. Minimum mineral loss from the curd occurs after draining. Cheese varieties with eyes (Swiss, Gouda) require elastic curds to permit round eye formation. These cheeses are drained... 

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). 

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

Fermentation of lactic acid to yield propionic acid, carbon dioxide, acetic acid, and succinic acid is important for proper eye formation and flavor development in Emmental, Gruyere, and Swiss-type cheese varieties. This fermentation is associated with Propionibacterium spp. subspecies of Propionibacterium freudenreichii are of greatest significance. These organisms can also be used for industrial production of vitamin Bi2 and propionic acid. 

Treibs isolated the first porphyrin coordination complex from a Swiss marl,265 and showed that it (or at least a structurally related derivative) occurred in a wide variety of sedimentary rocks and asphalts. He showed it to contain vanadium and subsequently the involvement of the vanadyl ion was proved.266 Treibs also described a second chelate from the same original source, which he proposed to be an iron complex. Somewhat later it was shown that the complex contained the Ni" ion. It is thus appropriate, and in view of much of the foregoing discussion, to focus attention on the detailed structure of the few fully characterized geoporphyrin complexes recently reported, since their elucidation crowns some five decades of intense activity in this area of coordination geochemistry. 

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