Process guidelines for
Baby Swiss
45+

raw material raw milk

standardization to 3.0 - 3.2 % fat depending on the protein content

heating and bactufugation 72 - 75 °C for 15 - 30 s

cooling to renneting temperature: 31 -+ 1 °C

inoculation 4 x Choozit Alp D LYO 100 DCU
+ 4 x Probat 222 LYO 50 DCU
+ 1 x Holdbac YM-B® LYO 100 DCU per 5,000 l
(calculte down to you vat size)
www.danlac.co/store

preripening 15 - 30 min to pH 6.55 + 0.05
(to 0.16 ± 0.002 % lactic acid)

renneting 20 ± 5 ml / 100 l, 1 : 15 000 or Renco calf rennet

coagulation setting time: 20 ± 3 min

coagulation time: 30 - 40 min

cutting curd grain diameter: green pea to hazelnut size
and stirring for 10 ± 5 min

stirring 20 - 30 min

separating draw off whey, approx. 30 - 35 %

washing pH before washing: 6.45 ± 0.05
and addition of water: approx. 15 - 20 %
scalding scalding at 38 - 39 °C, within 25 - 30 min

stirring 25 - 40 min

washing addition of water, approx. 3 - 5 %
cooling to 36 - 37 °C


prepressing under whey, depending on equipment (e.g. 10 min with 6 bar) 1 bar = approx 14 lbs/sq. inch

filling

pressing with increasing pressure, depending on equipment,
e.g. 15 min 0.3 - 0.6 bar

immersing in pH before brine bath: 5.45  0.15
brine bath 16 - 18 °Bé, 16 - 18 °C

salting time: 24 - 54 h, depending on weight
pH after brine bath: 5.30 -+ 0.05

packaging in special foil for large eye formation cheese, or coating

ripening

cool storage temperature : 8 - 10 °C
time : 6 -18 d

warm storage temperature : 18 °C
time : 4 weeks

final packaging

Possibilities to enhance eye formation:
* higher inoculation amount of propionic acid bacteria
* higher scalding temperature up to 40 - 41 °C
* shorter salting time with a weaker salt concentration
* higher pH after salting: not under pH 5.30 - 5.40
* shorter ripening time in cool storage, with a higher temperature, e.g. 7 days at 11 - 14 °C
* longer ripening time in warm storage, e.g. 5 - 6 weeks at 22 - 24 °C

The data indicated in these process guidelines are empirical values closely connected with the application of our cultures. They should be considered as guidelines only since technological changes may be necessary depending on the quality of milk, technology and desired product composition and properties. Furthermore we cannot guarantee that these process guidelines consider every national law and do not break any patent rights of third parties.

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