Preparing gruyere or emmental type cheese - using milk having high content of butyric spores

摘要

The process using milk contg. 700 butyric spores per litre comprises pasteurising at a sufficient temp. and time to destroy the greatest number of milk lactobacilli (absence of lactobacilli after 24 hrs. incubation at 40 degrees C). The milk is then inoculated with Strptococcus lactis strains used in cheese mfr. in amts. necessary to obtain an acidity above 30 degrees Dornic after 2 hrs. pressing and above 60 degrees Dornic after 4 hrs. pressing. The mfr. is then continued in the normal manner with curdling, sepg., heating, stirring, and refining. The process enables good quality cheese from milk contg. over 700 butyric spores/1, e.g. 1000-20,000, which would not previously have been satisfactory for making the above cheeses.