Volatile Acids of Swiss Cheese

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Abstract
Investigation of volatile acids in imported and domestic samples of Swiss cheese revealed a similar pattern with propionic-acid dominant. Also characteristic of the cheese were branched chain 5-C acids (2-and 3-methyl butyric). The pattern of acetic-, butyric-and caproic-acids was similar to that in Cheddar. At least 2 mechanisms of flavor development in Swiss cheese are indicated: one which is mainly non-lipid in origin is related to the nut-like flavor, that produces acetic-, propionic-and iso-C5-acids; and the other which is lipid (lipolysis) in origin producing butyric-, caproic-and caprylic-acids. The minimum level of milk fat to promote characteristic Swiss flavor is being investigated.

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