A Comparative Study of Raw, Pasteurized, and Hydrogen Peroxide Treated Milk in the Production of Swiss Cheese

At the present time the Swiss cheese making process is a prolonged one requiring several operations and considerable space. The cheese is made in wheels weighing approximately 200 pounds and is covered by a thick rind. There is considerable waste in cutting these large wheels to fit the present merc...

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Main Author: Johnson, John Darold
Format: Others
Published: DigitalCommons@USU 1952
Subjects:
Online Access:https://digitalcommons.usu.edu/etd/4817
https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=5833&context=etd
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spelling ndltd-UTAHS-oai-digitalcommons.usu.edu-etd-58332019-10-13T05:53:45Z A Comparative Study of Raw, Pasteurized, and Hydrogen Peroxide Treated Milk in the Production of Swiss Cheese Johnson, John Darold At the present time the Swiss cheese making process is a prolonged one requiring several operations and considerable space. The cheese is made in wheels weighing approximately 200 pounds and is covered by a thick rind. There is considerable waste in cutting these large wheels to fit the present merchandising methods. The first reason for this problem was to attempt to reduce handling by adapting the manufacture of Swiss cheese to a cheddar procedure, and at the same time reduce waste by ripening the cheese in loaves of various sizes. If this were possible there would be a considerable reduction of labor and handling in the manufacturing of Swiss cheese, especially during the eye formation period. The second phase of this problem deals with the use of hydrogen peroxide treated milk in the production of Swiss cheese in comparison with raw and pasteurized milk. Investigators have applied this treatment to market milk and cheddar cheese making with some success. The bacterial kill (35) (26) (33) with little affect upon the enzymes present indicated that it may be an excellent treatment in the making of Swiss cheese. Lane (21) analyzing Swiss cheese for 13 factories in Northwestern Wisconsin for a period of thirteen months, found that 73 per cent of the cheese was either A, B, or C grade. The other 27 per cent was open Standard or Standard. This meant that of these 13 factories, 27 per cent of the cheese was of inferior grade, selling at a much reduced price. If hydrogen peroxide could be used to improve the general quality of Swiss cheese, it would prove to be another tool for the industry. This, with the adoption of an easier make procedure using cheddar cheese facilities, was the underlying thought which provoked this problem. 1952-05-01T07:00:00Z text application/pdf https://digitalcommons.usu.edu/etd/4817 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=5833&context=etd Copyright for this work is held by the author. Transmission or reproduction of materials protected by copyright beyond that allowed by fair use requires the written permission of the copyright owners. Works not in the public domain cannot be commercially exploited without permission of the copyright owner. Responsibility for any use rests exclusively with the user. For more information contact Andrew Wesolek (andrew.wesolek@usu.edu). All Graduate Theses and Dissertations DigitalCommons@USU Food Science
collection NDLTD
format Others
sources NDLTD
topic Food Science
spellingShingle Food Science
Johnson, John Darold
A Comparative Study of Raw, Pasteurized, and Hydrogen Peroxide Treated Milk in the Production of Swiss Cheese
description At the present time the Swiss cheese making process is a prolonged one requiring several operations and considerable space. The cheese is made in wheels weighing approximately 200 pounds and is covered by a thick rind. There is considerable waste in cutting these large wheels to fit the present merchandising methods. The first reason for this problem was to attempt to reduce handling by adapting the manufacture of Swiss cheese to a cheddar procedure, and at the same time reduce waste by ripening the cheese in loaves of various sizes. If this were possible there would be a considerable reduction of labor and handling in the manufacturing of Swiss cheese, especially during the eye formation period. The second phase of this problem deals with the use of hydrogen peroxide treated milk in the production of Swiss cheese in comparison with raw and pasteurized milk. Investigators have applied this treatment to market milk and cheddar cheese making with some success. The bacterial kill (35) (26) (33) with little affect upon the enzymes present indicated that it may be an excellent treatment in the making of Swiss cheese. Lane (21) analyzing Swiss cheese for 13 factories in Northwestern Wisconsin for a period of thirteen months, found that 73 per cent of the cheese was either A, B, or C grade. The other 27 per cent was open Standard or Standard. This meant that of these 13 factories, 27 per cent of the cheese was of inferior grade, selling at a much reduced price. If hydrogen peroxide could be used to improve the general quality of Swiss cheese, it would prove to be another tool for the industry. This, with the adoption of an easier make procedure using cheddar cheese facilities, was the underlying thought which provoked this problem.
author Johnson, John Darold
author_facet Johnson, John Darold
author_sort Johnson, John Darold
title A Comparative Study of Raw, Pasteurized, and Hydrogen Peroxide Treated Milk in the Production of Swiss Cheese
title_short A Comparative Study of Raw, Pasteurized, and Hydrogen Peroxide Treated Milk in the Production of Swiss Cheese
title_full A Comparative Study of Raw, Pasteurized, and Hydrogen Peroxide Treated Milk in the Production of Swiss Cheese
title_fullStr A Comparative Study of Raw, Pasteurized, and Hydrogen Peroxide Treated Milk in the Production of Swiss Cheese
title_full_unstemmed A Comparative Study of Raw, Pasteurized, and Hydrogen Peroxide Treated Milk in the Production of Swiss Cheese
title_sort comparative study of raw, pasteurized, and hydrogen peroxide treated milk in the production of swiss cheese
publisher DigitalCommons@USU
publishDate 1952
url https://digitalcommons.usu.edu/etd/4817
https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=5833&context=etd
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