Swiss-type cheeses are produced widely across Europe and the US and although many different varieties exist, most are identifiable by formation of characteristic round regular eyes coupled with the production of CO2 during warm room ripening. Split defects in Swiss-type cheeses are manifest as slits and cracks visible in the cut cheese loaf and lead to down-grading of cheeses resulting in an economic cost particularly at commercial production scale. The defect has been associated with excessive gas production or with unsuitable cheese body which cannot accommodate gas produced, or a combination of both factors. Secondary fermentation is linked with split defect as an apparent resumption of gas production and occurs during the cold room ripening. This review seeks to provide an up to date and comprehensive review of factors associated with the defects including those of rheological behaviour and overproduction of gas.
Anne Thierry, Editor-in-Chief
Split defect and secondary fermentation in Swiss-type cheeses – A review
David F.M. Daly, Paul L.H. McSweeney and Jeremiah J. Sheehan
[Abstract] | [PDF file (370.6 KB)]