Swiss cheese is cured whey curd.
Swiss cheese is curd from whey. Whey is a byproduct of cow's milk brought to high temperatures. Heating milk to a high temperature forms the curd. Salt brine cures the curd as it rests for eight weeks in cheesecloth. Fermenting of the cheese occurs during curing when the curd temperature reaches 80 degrees Fahrenheit. The cultures that grow in the cheese form the holes and flavor of Swiss cheese; gas that forms when milk sugar breaks down during fermenting cause the holes in the cheese.
Ingredients for Cheesemaking
Milk, a starter, coagulant and salt are melded together to make Swiss cheese. The most important ingredient is milk and the second most important, salt. Without milk and salt infusion, the coagulant necessary to flavor the cheese is nonexistent. There are two types of starter cultures: mesophilic and thermophilic. Bacteria from the starter culture produces lactic acid and assists in breaking down the protein producing gas giving the cheese flavor and holes. The coagulant flavors the cheese as does sodium.
Streptococcus Durans
Streptococcus durans is a bacteria found in milk. The bacterium also grows in the intestines of people and animals. The bacterium grows during fermenting of the curd, producing lactic acid. Rennet is a byproduct of Streptococcus durans. Swiss cheese flavor and holes come from bacteria and rennet. Swiss cheese has a variety of bacterium that all contribute to its tangy flavor. Different Swiss cheese brands have different flavors. The prominence of different bacteria in the curd during fermenting alters the pungent tang of Swiss cheese.
Lactobacillus Bugaricus
Lactobacillus bugaricus is a bacteria in milk naturally present and removed through a process called pasteurization. It comes from the lactic acid and probiotic families common in raw cheeses. Raw cheese is unpasteurized. Pasteurization of milk kills the dangerous microorganisms that can make a person sick if ingested. Swiss cheese is a pasteurized cheese. The Lactobacillus bugaricus bacterium during heating of the milk ceases to exist, but not before it produces lactic acid.
Propionibacterium Shermanii
Lactobacillus bugaricus creates propionic during fermentation of the curd. This bacterium during the fermentation process alters the molecular structure of lactic acid and turns it into propionic acid and carbon dioxide. The gas created causes holes in the Swiss cheese. The flavoring of the curd or ripening is a result of the formation of gas and propionic acid. Swiss cheese is a source of B2 vitamins because of the transformation of lactic acid to propionic acid.
Tags: lactic acid, Swiss cheese, Swiss cheese, during fermenting, Lactobacillus bugaricus, propionic acid