Study of the Split Defect in Swiss Cheese

Publisher Website
Google Scholar
Abstract
The relation-ship between the split defect and CO2 production or weakening of the body of Swiss cheese by proteolysis was investigated. Cheese volume, dissolved CO2, volatile acids (acetic, propionic and butyric) and formol titration values of split and normal Swiss cheese were compared during ripening. Although proteolysis occurred (especially during the early stages of ripening) the degree of change was not correlated with splitting. There was no obvious relationship between the defect and CO2 or volatile acid levels. The shear strength of the cheese was not related to the defect.

This publication has 2 references indexed in Scilit: