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Swiss Cheese

Swiss Cheese. By: Connor Pinkham Bio Honors 6 th period. How its Made (part 1). Heat milk to 90 degrees F, stirring constantly A dd the formation culture and let it sit for 2 hours Cut the mixture with a “cheese harp” let sit for 72 hours. How its Made (part 2).

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Swiss Cheese

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  1. Swiss Cheese By: Connor Pinkham Bio Honors 6th period

  2. How its Made (part 1) • Heat milk to 90 degrees F, stirring constantly • Add the formation culture and let it sit for 2 hours • Cut the mixture with a “cheese harp” let sit for 72 hours

  3. How its Made (part 2) • Cheese is put into molds and then is pressed to get out excess liquid • let sit in molds for 24 hours • Cheese is soaked in a salt bath for 1 day

  4. How its Made (part 3) • Place cheese in a cellar with a constant humidity of 90% • The Swiss cheese naturally ferments while in the celar • Cheeses are left in cellars anywhere from 2 months to 1 year.

  5. Swiss Cheese Fermentation • Streptococcus thermophilus is the bacteria that kicks of the fermentation process in the cheese • Lactobacillus converts lactose and other sugars into lactic acid • Propionibacterium is the bacteria that realeases the CO2 that makes the “bubbles” in Swiss cheese

  6. Streptococcus thermophilus • is one of the most widely used bacteria in the dairy industry • it is not a probiotic, or it does not survive in the stomach of humans • classified as a lactic acid bacterium

  7. Lactobacillus • found in 1905 by a Belgian farmer • it feeds on lactose which then produces the lactic acid needed to ferment Swiss cheese. • it helps preserve the cheese longer

  8. Propionibacterium • it forms CO2 bubbles in the cheese which then pop and leave the bubble outline formed in the cheese.

  9. Chemical Equation for Lactic Acid Fermentation

  10. The End

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