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Analysis of fermentation of maturing Emmental cheese with special consideration of dissolved CO2


, : Analysis of fermentation of maturing Emmental cheese with special consideration of dissolved CO2. Schweizerische Milchwirtschaftliche Forschung 7(1): 9-14

Analysis of Emmental cheese for changes occurring during the 16 wk following preparation was carried out on 16 approx. 3-kg cubical blocks symmetrically carved from a single cheese loaf. Production of CO2 was found to precede the onset of propionic acid formation and to attain finally a higher level than that corresponding to saturation of the aqueous phase of the cheese.

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