Thursday, December 12, 2013

Swiss Cheese's Clean, Unacidic, Unfat Milk

Swiss cheese requires clean sweet milk. Dirt, high acid and infections with undesirable bacteria involve difficulties of manufacture and frequent losses of cheese.

One common practice rejects milk if it shows acidity above 0.15 per cent. To secure milk in this condition, factories are small and located so close to the producing farms as to secure 1000 to 3000 pounds of milk delivered warm from the cow twice a day. The cheese is made twice daily from this fresh milk. If, however, milk is properly cared for, it is possible to mix night's and morning's milk without bad results. In fact, in working experimentally with high grade milk and taking precautions against loss of fat, it has been necessary to skim (separate) part of the milk, thus reducing the ratio of fat to casein.

Analysis of good Swiss cheeses shows that the desired texture is more uniformly obtained with milk in which the fat is less than the normal ratio. This assumes that the manufacturing loss is kept down so that the fat removed offsets the extra loss from curd-breaking.

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