Changes During Ripening of Commercial Gruyère Cheese

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Abstract
Information is provided on the quality of Greek Gruyere cheese over 6-mo. ripening. The pH and fat content of the cheese were high, whereas the salt concentration was low compared to conventional Swiss cheese. When the cheese was 6 mo. old, water-soluble N was .apprx. 1/3 of the total N. Of the water-soluble N, .apprx. 1/2 was soluble in phosphotungstic acid and 2/3 was soluble in trichloroacetic acid. Proline increased rapidly up to 3 mo. and attained 174 .+-. 51 mg/100 g after 6 mo. Diacetyl increased to 0.153 .+-. 0.108 mg/100 g cheese during the warm room period and decreased 1/3 of that amount upon further aging. Acetic acid was the dominant volatile fatty acid, followed by propionic and butyric acid. Stearic acid was present in trace amounts, and the dominant long chain fatty acid was palmitic. Linoleic and linolenic acids were also present in considerable quantities. The cheese microflora grew more rapidly during warm room curing and was related to chemical changes in the cheese.