Skip to main content
SpringerLink
Log in

Swiss Cheese and Related Products

  • Chapter
  • First Online:
The Sensory Evaluation of Dairy Products

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 79.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 99.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • [ASTM] American Society for Testing and Materials. 1992. Standard practice for determination of odor and taste thresholds by a forced-choice method of limits. E679-91. In: Annual Book of Standards. American Society for Testing and Materials, Philadelphia, PN. 35–39

    Google Scholar 

  • Bastian, E.D., C.G. Lo, and K.M.M. David. 1997. Plasminogen activation in cheese milk: influence on Swiss cheese ripening. J. Dairy Sci. 80:245–251

    Google Scholar 

  • Beuvier, E., K. Berthaud, S. Cegarra, A. Dasen, S. Pochet, S. Buchin, and G. Duboz. 1997. Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk. Int. Dairy J. 7:311–323

    Article  CAS  Google Scholar 

  • Bodyfelt, F.W. 1988. Sensory evaluation of cheese. In: Bodyfelt, F.W., Tobias, J., Trout, G.M. The Sensory Evaluation of Dairy Products. Van Nostrand Reinhold, New York. 53–59

    Google Scholar 

  • Bosset, J.O., M. Collomb, and R. Sieber. 1993. The aroma composition of Swiss Gruyere cheese. IV. The acidic volatile components and their changes in content during ripening. Lebensm. Wiss. U. Technol. 26:581–592

    Article  CAS  Google Scholar 

  • Brennan, N.M., T.M. Cogan, M.L. Loessner, and S. Scherer. 2004. Bacterial surface-ripened cheeses. In: Fox, P., McSweeney, P.L.H., Cogan, T.M., Guinee, T.P. Cheese: Chemistry, Physics, and Microbiology. 3rd ed. Vol. 2 Amsterdam, Elsevier. 141–155

    Google Scholar 

  • Chavarri, F., M. Virto, C. Martin, A.I. Najera, A. Santisteban, L.J.R. Barron and de M. Renobales. 1997. Determination of free fatty acids in cheese: Comparison of two analytical methods. J. Dairy Res. 64:445–452

    Article  CAS  Google Scholar 

  • de Jong, C. and H.T. Badings. 1990. Determination of free fatty acids in milk and cheese: Procedures for extraction, clean up and capillary gas chromatographic analysis. J. High Resolut. Chromatogr. 13:94–98

    Article  Google Scholar 

  • Drake, M.A., S.C. McIngvale, P.D. Gerard, K.R. Cadwallader, G.V. Civille. 2001. Development of a descriptive language for Cheddar cheese. J. Food Sci. 66:1422–1427

    Google Scholar 

  • Drake, S.L., M.E. Carunchia Whetstine, M.A. Drake, P. Courtney, K. Fligner, J. Jenkins, and C. Pruitt. 2007. Sources of umami taste in Cheddar and Swiss cheeses. J. Food Sci. 72(6):S360–S366

    Article  CAS  Google Scholar 

  • Eskelinen, J.J., A.P. Alavuotunki, E. Haeggstrom, and T. Alatossava. 2007. Preliminary study of ultrasonic structural quality control of Swiss-type cheese. J. Dairy Sci. 90:4071–4077

    Google Scholar 

  • FDA. 2006. Cheeses and related products: Swiss and Emmentaler cheese. Code of Federal Regulations 21: 133.195. U.S. Government Printing Office, Washington, DC.

    Google Scholar 

  • Fox, P.F., T.P. Guinee, T.M. Cogan, and P.L.H. McSweeney. 2000. Fundamentals of Cheese Science. Apen Publishers, Inc., Gaithersberg, MD. 388–428

    Google Scholar 

  • Frohlich-Wyder, M.T., and H.P. Bachmann. 2004. Cheeses with propionic acid fermentation. In: Fox, P., McSweeney, P.L.H., Cogan, T.M., Guinee, T.P. Cheese: Chemistry, Physics, and Microbiology. 3rd ed. Vol. 2 Amsterdam, Elsevier. 141–155

    Google Scholar 

  • Helinck, S., D.L. Bars, D. Moreau, and M. Yvon. 2004. Ability of thermophilic lactic acid bacteria to produce aroma compounds from amino acids. Appl. Environ. Microbiol. 70:3855–3861

    Article  CAS  Google Scholar 

  • Jenkins, S. 1996. Cheese Primer. New York: Workman Publishing Company Inc., 266–289

    Google Scholar 

  • Ji, T., V.B. Alvarez, and W.J. Harper. 2004. Influence of starter culture ratios and warm room treatment on free fatty acid and amino acid in Swiss cheese. J. Dairy Sci. 87:1986–1992

    Article  CAS  Google Scholar 

  • Koca, N., L.E. Rodriguqz-Saona, W.J. Harper, and V.B. Alvarez. 2007. Application of Fourier transform infrared spectroscopy for monitoring short-chain free fatty acids in Swiss cheese. J. Dairy Sci. 90:3596–3603

    Article  CAS  Google Scholar 

  • Kosikowski, F.V., and V.V. Mistry. 1997. Cheese and Fermented Milk Foods. Vol. 1. Westport, CT. 226–251

    Google Scholar 

  • Lawlor, J.B., C.M. Delahunty, M.G. Wilkinson, and J. Sheehan. 2003. Swiss-type and Swiss-Cheddar hybrid type cheeses: effects of manufacture on sensory character and relationships between the sensory attributes and volatile compounds and gross compositional constituents. Int. J. Dairy Technol. 56(1):39–51

    Google Scholar 

  • Lawrence, R.C., H.A. Heap, and J. Gilles. 1984. A controlled approach to cheese technology. J. Dairy Sci. 67:1632

    Article  CAS  Google Scholar 

  • Liggett, R.E., M.A. Drake, and J.F. Delwiche. 2008. Impact of flavor attributes on consumer liking of Swiss cheese. J. Dairy Sci. 91:466–476

    Google Scholar 

  • Noel, Y., P. Boyaval, A. Thierry, V. Gagnaire, and R. Grappin. 1999. Eye formation and Swiss-type cheeses. In: Law, B.A. ed. Technology of Cheese Making. CRC Press LLC, Boca Raton, FL. 222–250

    Google Scholar 

  • Reinbold, G.W. 1972. Swiss Cheese Varieties. Pfizer Cheese Monographs. Vol. 5 New York

    Google Scholar 

  • Rosenberg, M., M. McCarthy and R. Kauten. 1992. Evaluation of eye formation and structural quality of Swiss-type cheese by magnetic resonance imaging. J. Dairy Sci. 75:2083–2091

    Google Scholar 

  • Rychlik, M., and J.O. Bosset. 2001. Flavor and off-flavor compounds of Swiss Gruyere cheese. Identification of key odorants by quantitative instrumental and sensory studies. Int. Dairy J. 11:903–910

    Article  CAS  Google Scholar 

  • Steffen, C., P. Eberhard, J.O. Bosset, and M. Ruegg. 1993. Swiss-type varieties. In: Fox, P.F. Cheese: Chemistry, Physics and Microbiology. 2 nd ed. Vol. 2 Aspen Publisher. Gaithersburg, Maryland. 83–110

    Chapter  Google Scholar 

  • Thierry, A.D., R. Richoux, J.R. Kerjean. 2004. Isovaleric acid is mainly produced by Propionibacterium freudenreichii in Swiss cheese. Int. Dairy J. 14:801–807

    Article  CAS  Google Scholar 

  • United States Dept. of Agriculture (USDA) and National Cheese Institute. 1978. Cheese Varieties and Descriptions. USDA Agriculture Handbook No. 54. 124 & 151

    Google Scholar 

  • USDA, Agricultural Marketing Service – Dairy Programs. 2001. United States Standards for Grades of Swiss Cheese, Emmentaler Cheese. Accessed at: www.ams.usda.gov/ standards/swiss_revised.pdf. Access date: May 21, 2007

Download references

Author information

Authors and Affiliations

  1. North Carolina State University, Raleigh, NC

    Esra Cakir Stephanie Clark

Authors
  1. Esra Cakir Stephanie Clark
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Dept. Food Science & Human Nutrition, Washington State University, Dairy Road 1, Pullman, 99164-6376, U.S.A.

    Stephanie Clark

  2. Dept. Food Science & Human Nutrition, Washington State University, Dairy Road 1, Pullman, 99164-6376, U.S.A.

    Michael Costello

  3. Department of Food Science, North Carolina State University, Raleigh, 27695-7624, U.S.A.

    MaryAnne Drake

  4. Department of Food Science, Oregon State University, NW 34th 503, Corvallis, 97330-5047, U.S.A.

    Floyd Bodyfelt

Rights and permissions

Reprints and permissions

Copyright information

© 2008 Springer Science+Business Media, LLC

About this chapter

Cite this chapter

Stephanie Clark, E.C. (2008). Swiss Cheese and Related Products. In: Clark, S., Costello, M., Drake, M., Bodyfelt, F. (eds) The Sensory Evaluation of Dairy Products. Springer, New York, NY. https://doi.org/10.1007/978-0-387-77408-4_14

Download citation

Publish with us

Policies and ethics

Search

Navigation