CHR Hansen - Tech Brochure, Emmenthal-1rev - 0302

Emmenthal Cheese Types
First revised edition, March 2002
1. Introduction
2. General characteristics of Emmenthal cheese types
3. Chr. Hansen ingredients for manufacture of Emmenthal
cheese types
3.1 Cultures
3.1.1 ”Direct Vat Set” (DVS) cultures
3.1.2 Product range primary cultures
3.2 Coagulants
3.3 Other ingredients
4. Production procedure
4.1 Typical cheese manufacturing process
4.2 Critical manufacturing points
4.2.1 Milk treatment
4.2.2 Culture addition
4.2.3 Renneting
4.2.4 Cutting – First stirring
4.2.5 Scalding – First stirring
4.2.6 Molding - Pressing – Returning
4.2.7 Salting
4.2.8 Ripening
5. Range culture characteristics relevant for Emmenthal

cheese types production
5.1 Technical information for Lactobacillus helveticus
5.2 Technical information for Streptococcus thermophilus
5.3 Technical information for Propionic Acid bacteria
6. Cause and prevention of faults in Emmenthal cheese types
Emmenthal-1rev_0302.doc/Apr 2002/1:23
Chr. Hansen A/S, 10-12 Bøge Allé, DK-2970 Hørsholm. Tel: +45 45 747474. Fax: +45 45 748813. Web: chr -hansen.com
First revised edition
1. Introduction From the beginnings with rennet, Chr. Hansen has

grown into a full-range supplier for the dairy industry.
Emmenthal cheese segment Apart from a complete range of coagulants, the
This brochure is one of a series that has been cheese-maker now has far greater flexibility and
produced to give you an overview of starter culture better control over his processes and products,
performance and modern manufacturing technology. thanks to Chr. Hansen colors, dairy cultures and
It also provides a good insight into the experience and enzymes – all from natural sources.
knowledge available to you as a partner of Chr.
Hansen. For more than 50 years cheese-makers have Chr. Hansen bridges the gap between traditional
turned to us to improve the quality of the food they methods and the development and implementation of
make for people all over the world. innovations, allowing people like you to concentrate
on what they are best at – making cheese. For more
Our aim has always been to provide excellent information contact your local sales office or
products and we are aware that a product is only application center, there are more than forty in as
excellent when it gives the best results. One of the many countries throughout the world.
major reasons behind the success of Chr. Hansen’s
products is the partnership we establish with our
customers. A continuing dialog ensures that our
customers use the best products for their needs in
the best way. This dialog is also a source of
inspiration for new developments as the needs and
requirements of our customers are the main driving
force behind our R&D.
For nearly 130 years Chr. Hansen has worked to help

food manufacturers offer high quality products.
Segment description Typical examples Scalding Texture
max 35°C
Feta types Feta, White cheese Semi-soft cheeses
(95°F)
Camembert, Brie, Argentine max 35°C Soft to semi-soft
Soft cheese types
Port Salut, Crescenza, Gorgonzola (95°F) cheeses
Gouda, Edam, Samsoe, Maasdammer/Leerdammer, 35°C - 40°C
Continental types Semi-hard cheeses
Saint Paulin, Raclette, Manchego, Prato (95-104°F)
22°C - 32°C
Cottage cheese types Cottage cheese Soft fresh cheese
(72-90°F)
Cheddar, Territorials, American Cheddar, Monterey 38°C - 42°C
Cheddar types Hard cheeses
Jack, Colby (100-108°F)
37°C - 43°C Semi-hard to hard
Pasta filata types Mozzarella, Pizza cheese, Provolone,
(99-109°F) cheeses
max 50°C
Emmenthal types Emmenthal, Gruyère Hard cheeses
(122°F)
50°C - 55°C
Grana types Grana, Parmesan, Sbrinz Hard cheeses
(122-131°F)
Emmenthal-1rev_0302.doc/apr2002/2:23
2. General characteristics of Emmenthal cheese types
Emmenthal (550,000 t/year) is the most common Some of the general characteristics of the segment
cheese in the Emmenthal cheese segment. The total are listed as follows:
volume of the segment is estimated to 850,000 tons
per year. Europe is the main producer followed by • Dry matter > 60 %
the US. • Fat in dry matter 40–55% (46–47% is more
common).
Due to the high scalding temperature of the curd • Water content in fat free cheese < 55%.
during processing they are also called “cooked • Calcium in fat free dry matter > 2.9%.
cheeses” and can be characterized as being of • pH 5.20 – 5.40
“rennet” character, on an “acid to rennet” scale.
Most of the cheeses are large (30–130 kg) with round
All Emmenthal cheese types are low in moisture, have or egg shaped eyes (1–4 cm in diameter).
propionate taste and generally long shelf lives.
The Emmenthal cheese types are used as table
cheese or ingredients. In the case of the latter,
grated cheese packing is increasing, and in some
countries Emmenthal is widely used on pizzas.
Emmenthal cheese types
Diameter and
Scalding Eye formation Salt %
weight
Emmenthal
France
Germany 70-100 cm 50-54°C < 1%
1–2 cm
US 30-100 kg (122-129°F) Brine
Switzerland
>1.5%
Gruyère 40-60 cm 50–57°C
Few small eyes Brine or dry
France 35-40 kg (122-135°F)
salting
>1.5%
Comté 40-50 cm 50–57°C
France 35-40 kg (122-135°F)
salting
>1.5%
Beaufort 30-70 cm 50–57°C
France 12-70 kg (122-135°F)
salting
Appenzeller 20-30 cm 42–46°C >1.5%
No eyes
Switzerland 6-8 kg (108-115°F) Brine
Sbrinz 50-70 cm 55–57°C >1.5%
No eyes
Switzerland 20-45 kg (131-135°F) Brine
Graviera 30-40 cm 48–50°C >2.0%
No eyes
Greece 12-15 kg (118-122°F) Brine
3. Chr. Hansen ingredients for manufacture of Emmenthal cheese types
3.1 Cultures
The process for the manufacture of Emmenthal

cheese types is characterized by two distinctive
steps. First, acidification by lactic acid bacteria (LAB,
primary cultures), and then fermentation by
propionic acid bacteria (PAB, secondary cultures)
during the ripening of the cheese.
In the tables below the different cultures are given

and the function they have in the production of Swiss
cheese types.
Primary cultures
Function in Swiss cheese
Strain name Growth condition
production
Lactococcus lactis subsp lactis Pre-ripening of the milk.
Can grow until
Lactococcus lactis subsp cremoris Proteolysis in cheese.
40°C
Lactococcus lactis subsp diacetylactis Cheese flavor.
(104°F)
Leuconostoc cremoris
Production of lactic acid

Grows from 30–
Streptococcus thermophilus (mostly D-) during the first
50°C (86-122°F)
hours of production.
Production of lactic acid (L-

and D-). Grows from 30–
Lactobacillus helveticus
Consume remaining sugars. 50°C (86-122°F)
Proteolytic activity.
Remarks
Lactobacillus lactis can be used and has the same role as L. helveticus. It is less sensitive to high cooking
temperature and acidifies earlier than L. helveticus.
Secondary cultures
Strain name Function in Emmenthal cheese production
Fermentation of lactic acid (lactate) to propionic and

acetic acid (ratio 2:1) and CO2
Propionibacterium freudenreichii subsp. Production of proline for taste

shermanii
Lipolytic activity
Grows in warm room during ripening
3.1.1 Direct Vat Set (DVS) cultures Flexibility

* the DVS culture can be used as it is required
Direct Vat Set (DVS) cultures for direct inoculation of in the dairy, so there is no bulk starter waste
the process milk have made a significant impact on either from over production or losses in the
modern cheese-making operations across the world. system.
DVS cultures for cheese were introduced in the early * the dairy manager does not have to worry
1980’s and are now able to compete head to head about bulk starter preparation at the week-
with bulk starter cultures. The reasons behind the end, the DVS culture can be used directly
growth in the use of DVS cultures are based on a from the freezer on Monday mornings.
number of benefits that these systems offer to the
cheese-maker. The key benefits are: Safety
* the DVS culture is fully tested for activity and
Convenience microbiological contaminants before it leaves
* with DVS the cheese-maker does not have to Chr. Hansen, and certificates of analysis can
prepare bulk starter in the dairy and can be provided to support this if required.
concentrate on making cheese.
* no bulk starter production means less risk of
phage contamination leading to slow or lost
vats and downgraded cheeses. * Standardized DVS cultures activity means consistent
* with a range of phage unrelated cultures, our acid production and performance in the vat. This in
DVS can always provide a back-up culture. turn can result in Swiss cheese with more constant
fermentation and better-controlled ripening/eye
Product consistency formation.
* ability to use DVS cultures in special
combinations producing different cheese
types and cheese flavors without the need for
additional bulk starter facilities.
Picture : Chalon Megard
Traditional Emmenthal cheese vat
3.1.2 Product range primary cultures
Item
Name Type Form Size
number
FD-DVS 100113 50 U
100183 200 U
ST-B01 S. thermophilus (LAB) 100210 500 U
F-DVS 5011692 500 g
AP-15 S. thermophilus (LAB) F-DVS 500 g
FD-DVS 100471 200 U

ST-M3 S. thermophilus (LAB)
F-DVS 617674 500 g
FD-DVS 100472 200 U

ST-M4 S. thermophilus (LAB)
F-DVS 617675 500 g
LH-32 Lactobacillus helveticus F-DVS 70781 250 g
LH-B01 Lactobacillus helveticus F-DVS 501698 500 g
FD-DVS 100116 50 U
FD-DVS 100185 200 U
LH-B02 Lactobacillus helveticus FD-DVS 100213 500 U
F-DVS 501699 500 g

FD-DVS 100117 2U
Propionic acid bacteria FD-DVS 100118 5U
PS-1
(PAB)
F-DVS 501579 500 g
Propionic acid bacteria
PS-2 F-DVS 501580 500 g
(PAB)
Propionic acid bacteria FD-DVS 100121 5U

PS-4
(PAB) F-DVS 501582 500 g
Streptococcuc lactis
616880 50 U
subsp. lactis/cremoris,
APM-1 FD-DVS 616881 200U
Lactobacillus helveticus,
616882 500 U
S. thermophilus
Process parameters have a major effect on the This choice and the eventual interaction between LAB
development of LAB and PAB. This range has and PAB will be described and explained in section 4.
therefore been carefully selected.
3.2 Coagulants The characteristics of the end product are at least as

significant. For instance, side activity is an important
Chr. Hansen is able to supply a full range of issue, particularly when your cheese or whey is used
coagulants. It is within this particular segment that as an ingredient in other products.
we have our longest track record, supplying rennet
for over 125 years. Today, grown according to your Whey is often a significant additional source of profit
requirements, we have adapted our range to fit your in cheese-making. Highly nutritious, it is a valuable
needs, linking tradition with research and innovation: ingredient in a broad range of foods. However, for
whey of the right quality to be achieved, it is
Chr. Hansen’s coagulant range: important to select precisely the right coagulant for
NATUREN  : Animal rennet (calf and/or bovine) your cheese-making.
CHY-MAX : Chymosin produced by fermentation Consistent clotting activity, specific proteolytic
MICROLANTTM : Microbial coagulants activity, side activity, yield, maturation, flavor and
texture, whey, certification, all in all there are over
These three groups have varying characteristics with 30 interactive parameters to be taken into
regard to proteolytic activity, heat lability and consideration when choosing the right coagulant. It is
sensitivity to changes in pH, temperature and CaCl2. a complicated jigsaw but we offer you our expertise
Traditionally, calf rennet has been regarded as the to help you solve it.
ideal cheese coagulant because of its highly specific
milk clotting activity. CHY-MAX shares this From the sourcing of raw materials to on-time
characteristic and is rapidly winning ground all over delivery at your doorstep, our commitment is driven
the world to be the preferred choice of the cheese- by your requirements.
maker.
The following information is important to consider

The last two groups, CHY-MAX and Microlant are TM before choosing which coagulant to use for
approved for use in kosher, halal and vegetarian Emmenthal cheese production.
products. CHY-MAX is also available in a kosher
quality approved for Passover, opening up In Emmenthal cheese, coagulant has been widely
opportunities for you. reported to be inactivated by the high scalding
temperature 50–55°C.
Furthermore, we can demonstrate the effect each of
these coagulants has on your yield. Not necessarily by Consequently, the coagulant has no effect on final
more than a fraction of a percentage point but cheese properties and characteristics.
enough to make a measurable impact to the bottom-
line result for your business. You should, for example, Only legislation and specific coagulation
be able to achieve an improvement of around 0.5% in characteristics have to be taken into account when
yield by switching from a microbial coagulant to our choosing the coagulant for Emmenthal cheese.
very specific CHY-MAX or to a High Chymosin Naturen
type. Due to high renneting pH and specific cutting
techniques, only CHY-MAX, NATUREN and
Being a full-range supplier we can give you objective THERMOLASE are recommended in Emmenthal cheese
advice designed to achieve the optimal solution for (see section 3).
your particular process. But optimization of
production is not simply a question of enhancing the
yield from a specific quantity of milk.
3.3 Other ingredients
Lysozyme
Lysozyme is an enzyme extracted from egg white. Lysozyme is added in the cheese vat after heat
This enzyme is classified as a food additive according treatment and before renneting at an average rate of
to EU/89/107 as E1105. 25 g per 1000 l.
Lysozyme prevents the swelling of the Emmenthal Lysozyme is available in liquid or granular form.
cheese type by inhibiting the growth of clostridium
tyrobutyricum. The enzyme acts on the cell walls of
the vegetative form of the bacteria.
Picture : Chalon Megard
Emmenthal cheeses leaving ripening room
4. Production procedure
4.1 Typical cheese manufacturing process

EMMENTHAL COMTE
Milk treatment 63-75°C Raw milk

(145-167°F)/15 sec
Bactofugation
Culture addition
30-33°C (86-91°F)
Pre-ripening 15-45
min
Freeze-dried DVS / 10,000 l milk
S. thermophilus : 200-500 U
L. helveticus : 50 U Coagulation
Propionic: 5-10 U Renneting time 25-
40 min
Frozen DVS / 10,000 l milk Temp 30-33°C (86-
S. thermophilus : 125-250 g 91°F)
L. helveticus : 50 g
Propionic: 30-100 g
Cutting and stirring
Mesophilic / 10,000 l Cut into 3-5 mm
LD or O: FD-DVS: 100 U; F-DVS: 100 g cubes
Stir for 5-15 min
30-33°C (86-91°F)
Scalding
Additives / 10,000 l milk To 50-54°C (122-
Lysozyme max 100 g 129°F) for 35-50 min
per 10,000 l milk Final stirring

Standard Plus 140: 2 to 2.5 l
30-60 min
CHY-MAX Plus: 1.5 to 1.8 l
THERMOLASE 600: 0.5 to 0.6 l
Moulding and
pressing 4 h-20 h
Salting Salting
Storage: 2-4°C (36-39°F) Salt – saturated brine Dry salt
3-6 months 13-15°C (55-59°F) – Cold room: 24 h
24-72 h
Pre-ripening
Pre-ripening 13-14°C (55-57°F)
10-13°C (50-55°F) max humidity
85-90% RH 20-30 days
15 days
Dry brushing Ripening
Washing 17-20°C (63-68°F) –
2 times/week Max humidity Smearing
Ripening Rubbing with humidrag
or plastic 40-55 days
21-25°C (70-77°F) -
wrapping damp cloth and salt
30 days
Storage 10-13°C (50-
55°F)
Storage 10°C (50°F)
4.2 Critical manufacturing points
4.2.1 Milk treatment 4.2.3 Renneting
Emmenthal cheese types are mainly produced from As a high renneting pH (6.6) results in a weak
pasteurized milk (or thermized milk) and sometimes coagulum, it is preferable to use THERMOLASE,
raw milk. NATUREN or CHY-MAX for Emmenthal cheese.
Gruyère and other DOP (Defined Origin Production) Usually the clotting time is between 20 and 30
cheeses are made from raw milk. In modern Swiss minutes.
type cheeses, heat-treated milk and even UF
concentrated milk can be used. 4.2.4 Cutting – First stirring
Bactofugation lowers the number of spores (Cl: Cutting is a key parameter in Emmenthal cheese
tyrobutyricum) having an impact on eye formation. because of the small size of the curd (3-5 mm) that is
required. To reach this size, cutting must start when
4.2.2 Culture addition the coagulum is still soft.
• Mesophilic cultures (Lactococcus lactis The technique of cutting three times is often used
subsp cremoris) play a role at the (cutting with rest times).
starting point of cheese-making by
boosting, Streptococcus thermophilus Also the duration of first stirring time (5-15 mins)
and furthermore at cheese ripening influences acidification speed.
due to their proteolytic activity. (They
are no longer viable after the scalding
process).
• Streptococcus thermophilus (ST
Galactose negative) is the main player
in the acidification process. The rate of
inoculation is low because wheying off
must precede acidification in
Emmenthal cheese to ensure the
“rennet character”.
• To monitor acidification speed, the pH
is measured after 2 and 4 hours of
molding.
4.2.5 Scalding – Final stirring
• Lactobacillus helveticus finishes the
acidification process, consuming the
Speed of cooking the whey-curd mixture is important.
remaining sugars (lactose and galactose). In
Speeds that are too rapid or too slow (associated with
Emmenthal manufacture it is very important
a rapid acidification) can lead to the case-hardening
not to have any sugars left after 24 hours. It
also influences the growth of PAB and the of the curd, which can hamper whey removal. (1°C
(34°F) / 2 mins) at the final stage of scalding is
proteolysis in the cheese (see further). The
rate of inoculation is low. used).
The final temperature of processing in the vat (50-
• Propionic bacteria. When using raw
54°C) (122-129°F) and the stirring time after cooking
milk these occur naturally whereas with
determine the cultures remaining in the curd.
pasteurized milk they must be added.
In Emmenthal cheese the rate of
inoculation is low. PAB play a major
role during ripening for eye formation
and taste.
Consequently these parameters influence 4.2.7 Salting

acidification and the characteristics of the end
product (mesophilic cultures are destroyed, S. According to the type of cheese, the pH before
thermophilus are slowed and L. helveticus are salting will be 5.2- 5.4.
favored). The residence time (24-72 h) in brine depends on the
weight of the cheese, the target being to get a salt
4.2.6 Molding – Pressing – Returning level in the cheese from 0.6-0.8% (Emmenthal) to
1.5% (Comté).
It is important to reduce air inclusion during molding.
This has an effect on eye formation (number, size).
Most modern Emmenthal cheese factories mold under
vacuum. In this way, the number of eyes is reduced
and their size is increased.
Pressure on the cheeses must be progressive and

uniform. The object of re-turning the molded curd is
to improve curd homogeneity (moisture distribution).
With modern equipment where vacuum is used, re-
turning becomes unnecessary.
As most of the acidification takes place during

pressing, it is important to control the pH. 15-25°
Dornic (TA 0.17-0.25%) is reached two hours after
molding and likewise 35-45° Dornic (TA 0.40-0.50%) is
common 4 hours after pressing. 4.2.8 Ripening
Remarks: Propionic fermentation is a phenomenon unique to

The modern trend is to reduce the time for pressing Emmenthal cheese production. It consists of
and before brining. In Emmenthal cheese it is fermentation of lactate:
important to complete sugar consumption, keeping
the acidification time to a minimum (traditionally 20 3 lactate → 2 propionate + 1 acetate + 1 CO2.
hours).
PAB contribute to the ripening in different ways:
§ Responsible for eye formation: CO2

produced.
§ Great effect on taste of the finished
cheese: propionic acid, acetic acid,
proline produced.
§ Slightly lipolytic.
§ Inhibits the growth of several unwanted
bacteria.
This fermentation takes place in the warm room and

Picture : Chalon Megard depends on several factors (see sect. 4).
The eye formation will depend on the level of CO2

produced and the ability of the cheese to keep the
gas inside the cheese. The number and location of
the eyes depends on the presence of weak points
in the curd that will permit and encourage the

collection of sufficient gas to form eyes. Another
important factor is the texture of the cheese for the
‘quality’ of the eyes.
In this context it is important to remember that other

phenomena beside propionic fermentation (even if
less important) such as proteolysis, plasticity and pH
of the curd are as important for the characteristics of
the finished cheese (see table below).
Pre-ripening cold Ripening warm room Storage cold room

room
Room 20°C (68F)

Temperature
10°C (50F)
15 days 30 days Until sale
Propionic
fermentation
Proteolysis
Plasticity of the curd
pH of the curd
The skill of the Emmenthal cheese-maker consists of

mastering all these parameters using different
ripening conditions (temperature, CO2 concentration,
humidity, time in cold and warm rooms) in order to
get the required cheese. (Number, size, shape of
eyes as well as taste and texture).
Remarks:
Besides propionic fermentation, it is known that,
even if unwanted, butyric fermentation (C.
tyrobutyricum) plays an
important role in Emmenthal ripening. (Eyes and
taste. See last section).
Examples of Emmenthal cheese ripening
1. Room 2. Room 3. Room

Emmenthal
France, 10-13°C (50-55°F) 20-24°C (68-75°F) 10-13°C (50-55°F)
Germany 2-3 weeks 2-3 weeks 8-12 months
Switzerland
Gruyère 10°C (50°F) 15-20°C (59-68°F) 12-15°C (54-59°F)
France 3 weeks 2-3 weeks 8-12 months
Comté 10-13°C (50-55°F) 17-20°C (63-68°F) 10-13°C (50-55°F)
France 3-4 weeks 6-8 weeks 2 months
Beaufort 10-14°C (50-57°F)
France 6-18 months
12-15°C (54-59°F)
Appenzeller 10-14°C (50-57°F)
5-6 weeks
Switzerland 4-6 months
90-95°RH
Sbrinz 16-18°C (61-64°F) 10-12°C (50-54°F)
Switzerland 3-6 weeks 15-20 months
12-14°C (54-57°F)
Graviera 15-18°C (59-64°F) 3-5 months
Greece 3-4 weeks 85-90°C (185-194°F)
RH
5. Culture characteristics relevant to Emmenthal cheese production
The following data explains the selection criteria for Secondary culture (PAB) should be tested under
the range in this segment, and allows cheese-makers relevant conditions for Emmenthal cheese ripening,
to choose the most appropriate culture. which are partly the result of the first fermentation
such as:
The primary cultures (LAB) have been tested in our
laboratory under conditions simulating Emmenthal § pH
cheese-making. Thus the ITG* temperature profile, § Salt
which is a reference for LAB test in Emmenthal, has § Lysozyme
been used. § Temperature
§ Nitrate
Furthermore other LAB functions determining the
characteristics of the curd before brining should be It should be noted that metabolites (lactic acid)
measured (post-acidification, residual acids and produced by the first fermentation influence the
sugars). growth of PAB, ((L+) Lactate being fermented faster
than (D-) Lactate).
* Institut Technique du Gruyère (Technological
Gruyère Institute). Finally, tests showing the interaction between LAB
and PAB should be carried out.
5.1 Technical information on Lactobacillus helveticus
Acidifying activities in ITG* temperature profile

7,0
6,5
6,0
5,5
pH
5,0
4,5
4,0
3,5
0 120 240 360 480 600 720 840 960 1080 1200 1320 1440
Time ( minutes )
LH32 LHB01 LHB02
Temperature sensitivity
260
240
220
Lag phase/minutes
200
180
160
140
120
100
80
ITG 32 36 40 44 48
LH32 LHB01 LHB02
Lag phase, time to reduce milk pH by 0.08 pH units.

Post-acidification at 40°C (104°F) :
pH16h
LH-32 3.77
LH-B01 3.42
LH-B02 3.39
Acid and sugar dosage on fermented milk by HPLC
LH-32 LH-B01 LH-B02
40°C (104°F) ITG* 40°C (104°F) ITG* 40°C(104°F) ITG*

Citric acid 1.7 1.9 1.4 1.7 2 1.9
Lactic acid 11.1 6.6 18.3 11.4 18.7 8.4
Acetic acid 0.2 0 0.8 0.2 0.9 0
Lactose 28.5 30.6 17.6 27 27.1 35.4
Galactose 6.4 8 1.9 3.6 1 2.1
Concentration unity : mg/g.
Determination of racemic lactate production by HPLC
LH-32 - 40°C (104°F) LHB-01 - 40°C (104°F) LHB-02 - 40°C (104°F)
D-lactic acid 1.6 5.9 5.7
L-lactic acid 9.5 12.2 11.6

Total lactic acid 11.1 18.1 17.3
Concentration unity : g/l
5.2 Technical information on Streptococcus thermophilus
Acidifying activities in ITG temperature profile

6,8
6,6
6,4
6,2
6,0
5,8
pH ( pHu )
5,6
5,4
5,2
5,0
4,8
4,6
4,4
4,2
4,0
0 120 240 360 480 600 720 840 960 1080 1200 1320 1440
Time ( minutes )
AP-15 STB01 STM3 STM4
Temperature sensitivity
160
140
120
Lag phase/minutes
100
80
60
40
20
0
ITG 32 36 40 44 48
Temperature ( °C )
AP-15 STB01 STM3 STM4
Acid and sugar contents in fermented milk by HPLC
AP-15 - ITG STB-01 - ITG STM-3 - ITG STM-4 - ITG

Citric acid 2 2 2.2 2.1
Lactic acid 4.9 5.2 6.1 5.1
Acetic acid 0.4 0 0 0
Lactose 36.8 35.9 35 38.2
Galactose 4.9 5.9 7.1 4.9
Concentration units : mg/g.
5.3 Technical information on Propionic Acid bacteria
1.5% salt - 20°C - pH 5.5
2,5
1,5 PS1
OD
PS2
1 PS4
0,5
0
0 1 2 3 4 5 6 7
Time (days)
Synthesis (optimal growth conditions)
PS-1 - pH 5.8 - 0% salt
2,5
1,5 25°C (77°F)

OD
20°C (68°F)
1 15°C (59°F)
0,5
0
0 2 4 6
Time (days)
PS-2 - pH 5.8 - 0% salt
2,5
1,5 25°C (77°F)

OD
20°C (68°F)
1 15°C (59°F)
0,5
0
0 2 4 6
Time (days)
PS-4 - pH 5.8 - 0% salt
2,5
1,5 25°C (77°F)

OD
20°C (68°F)
1 15°C (59°F)
0,5
0
0 2 4 6
Time (days)
Temperature effect
PS-1 - 25°C - 0% salt
2,5
pH 5.8
1,5
OD
pH 5.5
1 pH 5.2
0,5
0
0 2 4 6
Time (days)
PS-2 - 25°C - 0% salt
2,5
pH 5.8
1,5
OD
pH 5.5
1 ph 5.2
0,5
0
0 2 4 6
Time (days)
PS-4 - 25°C - 0% salt
2,5
pH 5.8
1,5
OD
pH 5.5
1 pH 5.2
0,5
0
0 2 4 6
Time (days)
pH effect
PS-1 - 25°C (77°F) - pH 5.8
1,6
1,4
1,2
0%
1 1.5%
OD
0,8 2.5%
0,6 3.5%
0,4
0,2
0
0 2 4 6
Time (days)
PS-2 - 25°C (77°F) - pH 5.8
1,8
1,6
1,4
1,2 0%
1 1.5%
OD
0,8 2.5%
0,6 3.5%
0,4
0,2
0
0 2 4 6
Time (days)
PS-4 - 25°C (77°F) - pH 5.8
1,8
1,6
1,4
0%
1,2
1.5%
1
OD
2.5%
0,8
3.5%
0,6
0,4
0,2
0
0 2 4 6
Time (days)
Salt rate effect

6. Cause and prevention of faults in Emmenthal cheese types
Most of the Emmenthal cheese problems deal with § “Acid slits” or “fat slits”: may be the result of
eyes and the appearance of the curd at cutting. using acid milk (infrequent nowadays) or
processing difficulties (lack of drainage) giving too
Eye formation high acidification and emineralization of the curd
As has already been seen, numerous factors with loss of elasticity.
contribute to eye formation, making the process § Using milk that is too fatty may lead to
complex. the same problems (if drainage is not
sufficient).
Problems with eye development can be divided into
two groups: § Late slits
May occur with late PAB fermentation resulting in
§ Unfavorable conditions for PAB growth weak elasticity due to:
(see section 4) result in number and o Proteolysis being too advanced
distribution problems. o Cold curd in storage room (in this
§ Imbalance of all the parameters (PAB case with PAB still working at low
activity, proteolysis, plasticity of the temperature).
curd… see section 3.2.8) involved in
eye formation. Curd moisture for, Case of clostridium butyricum “late blowing”.
example, gives shape and size faults. Clostridia are spore forming and ferment lactate to
release butyric acid, CO2 and H2.
Examples:
Due to the large size of Emmenthal cheeses, when Hydrogen gas may cause eye defects (“cauliflower
processing difficulties (such as acidification, pressing, eye”), split, or cheese blowing.
acidification, room temperature) occur, there can be Clostridia are pH sensitive and grow best
localized variations in the cheese. For example in a anaerobically in the later stages of ripening, when
cheese that is dry, acid and salty on the outside and the pH is higher.
the center is moist and low in salt, eye formation will Clostridia smell is accompanied by the smell of
be concentrated in the center, the outside remaining butyric acid and a rancid taste.
blind. (See section 4, PAB’s pH and salt sensitivity). The use of bactofugation and lysozyme reduce the
growth of clostridia.
Shape problems
§ Low moisture: problem with In general the following points are essential for a
“scratched” eyes. good start in Emmenthal type cheese production:
§ High moisture: problem with orange
skin or nutshell. § Use milk with low cell count.
§ PAB activity too high: collapsed eyes. § Ensure the correct balance between
the starter cultures (ST, LH).
Appearance § Maintain the “rennet” character of the
§ Slits: the result of the production of cheese process.
CO2 in a curd lacking elasticity. § Maintain minimum processing times to
consume all the sugars in the curd
before brining.
The information contained herein is to our knowledge true and correct and presented in good faith. However, no
warranty, guarantee, or freedom from patent infringement is implied or inferred. This information is offered solely for
your consideration and verification.
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Emmenthal Cheese Types

First revised edition, March 2002

5. Range culture characteristics relevant for Emmenthal

6. Cause and prevention of faults in Emmenthal cheese types

1. Introduction From the beginnings with rennet, Chr. Hansen has

For nearly 130 years Chr. Hansen has worked to help

Segment description Typical examples Scalding Texture

2. General characteristics of Emmenthal cheese types

Emmenthal cheese types

3. Chr. Hansen ingredients for manufacture of Emmenthal cheese types

The process for the manufacture of Emmenthal

In the tables below the different cultures are given

Production of lactic acid

Production of lactic acid (L-

Fermentation of lactic acid (lactate) to propionic and

Propionibacterium freudenreichii subsp. Production of proline for taste

Grows in warm room during ripening

3.1.1 Direct Vat Set (DVS) cultures Flexibility

Picture : Chalon Megard

Traditional Emmenthal cheese vat

3.1.2 Product range primary cultures

F-DVS 5011692 500 g

AP-15 S. thermophilus (LAB) F-DVS 500 g

FD-DVS 100471 200 U

FD-DVS 100472 200 U

LH-32 Lactobacillus helveticus F-DVS 70781 250 g

LH-B01 Lactobacillus helveticus F-DVS 501698 500 g

F-DVS 501699 500 g

Propionic acid bacteria FD-DVS 100121 5U

3.2 Coagulants The characteristics of the end product are at least as

3.3 Other ingredients

Picture : Chalon Megard

Emmenthal cheeses leaving ripening room

4.1 Typical cheese manufacturing process

Milk treatment 63-75°C Raw milk

per 10,000 l milk Final stirring

4.2 Critical manufacturing points

4.2.1 Milk treatment 4.2.3 Renneting

Consequently these parameters influence 4.2.7 Salting

Pressure on the cheeses must be progressive and

As most of the acidification takes place during

Remarks: Propionic fermentation is a phenomenon unique to

§ Responsible for eye formation: CO2

This fermentation takes place in the warm room and

The eye formation will depend on the level of CO2

in the curd that will permit and encourage the

In this context it is important to remember that other

Pre-ripening cold Ripening warm room Storage cold room

Room 20°C (68F)

Plasticity of the curd

The skill of the Emmenthal cheese-maker consists of

Examples of Emmenthal cheese ripening

1. Room 2. Room 3. Room

5. Culture characteristics relevant to Emmenthal cheese production

5.1 Technical information on Lactobacillus helveticus

Acidifying activities in ITG* temperature profile

Lag phase, time to reduce milk pH by 0.08 pH units.

Acid and sugar dosage on fermented milk by HPLC