Improved quality of block rindless swiss cheese

Obj 1. ?Investigate specific cheese making conditions (standardization of protein to fat ratio, lactose reduction in cheese milk, slower rate of acid development) needed to achieve the targeted pH and mineral balance for proper eye development
Obj 2. Determine the properties of experimental Swiss cheeses during ripening including texture, proteolysis, calcium balance, functionality and slicing properties
Obj 3. Explore culture selection (PAB and adjunct cultures) and ripening conditions for desired eye development
Obj 4. To disseminate the results to the dairy industry
Abstract: Due to its slightly lower fat, and its naturally low sodium content, Swiss cheese is attractive to the USDA's School Lunch Program. Converters have stated that there are significant issues with cheese flavor and texture, such as blind cheese or splits. In recent years, Swiss cheesemaking has changed due to widespread use of pasteurization, Kosher whey requirements, and popularity of block rindless products. USDA requires there must be one eye for every two slices of Swiss cheese. There is a real concern that manufacturers and converters will stop bidding on the school lunch contracts or USDA will discontinue purchase of Swiss cheese. We plan to investigate the impact of standardization methods (controlling both protein and lactose levels), cultures, and make parameters on the structure, mineral balance changes impacting Swiss cheese flavor and eye development. We will explore the various standardization methods currently used by the industry, culture options, and impact of critical control pH points on mineral (calcium) balances looking at potential corrective actions to better understand the chemistry of the make.