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Studies on the control of propionic fermentation in Gruyere cheese made from raw milk. Part I. Lack of eyes, its causes and remedies


, : Studies on the control of propionic fermentation in Gruyere cheese made from raw milk. Part I. Lack of eyes, its causes and remedies. Schweiz. Milchztg (Lait. Romand). 93: 23, 183-85

In the last 2-3 yr Gruyere factories have been increasingly troubled with poor eye formation in the cheese, caused by insufficient propionic fermentation. Several possible reasons are quoted including tendency towards higher temperatures of heating, increase in Cu content of milk through storing it in the kettle, treatment of cows with antibiotics, and short-cuts in manufacture due to labour shortage.

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