Studies Related to the Manufacture of Swiss-Type Cheese. I. Use of Homogenized Milk

Abstract

Summary Jersey milk standardized to the desired fat:casein ratio with natural or reconstituted skimmilk was used in the manufacture of Swiss-type cheese. All milk was pasteurized at 143° F. for 30min. In some series, portions of the same milk were homogenized at 0 (control), 500, 1,000, and 2,000 p.s.i. In other series, a blended milk composed of equal parts of 0 and 2,000 p.s.i. treated milk replaced the milk homogenized at 500 or 1,000 p.s.i. Highest yields of cheese were obtained from milk homogenized at 500 p.s.i., followed by blended milk, and milk homogenized at 1,000 p.s.i. Lowest and similar yields were obtained from milk homogenized at 0 and 2,000 p.s.i. A comparison of the quality of the 3-mo.-old cheese showed that only the blended milk cheese excelled the control cheese. Homogenization of milk was found to lower fat losses in whey as well as to decrease fat leakage in cheese.