Propionic cheese types

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
I- General part
1. Characteristics of Propionic cheese types . . . . . . . . . . . . . . . . . . . . 3
1.1 Emmenthal cheese types . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
1.2.Maasdammer cheese types . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
1.3. Propionic cheese types: Cooked cheeses (Emmental type) or
continental cheeses (Maasdammer type) . . . . . . . . . . . . . . . . . . . . . . . . 4

1. Cultures used for manufacture of propionic cheese types . . . . . . . 4

2.1. Cultures. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

3. Production procedure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
3.1 Manufacturing process: Cooked cheese. . . . . . . . . . . . . . . . . . . . . . 6
3.2 Manufacturing process: Continental cheese . . . . . . . . . . . . . . . . . . . 6
3.3 Critical Manufacturing points . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
3.3.1 Milk treatment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
3.3.2 Culture addition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
3.3.3.1 Emmenthal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
3.3.3.2 Maasdammer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
3.3.3 Renneting 8
3.3.3.1 Emmenthal. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
3.3.3.2 Maasdammer. . . 8
3.3.4 Cutting – First stirring . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
3.3.4.1 Emmenthal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
3.3.4.2 Maasdammer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
3.3.5 Scalding – Final stirring . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
3.3.5.1 Emmenthal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
3.3.5.2 Maasdammer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
3.3.6 Molding – Pressing – Returning . . . . . . . . . . . . . . . . . . . . . . . . . . 10
3.3.6.1 Emmenthal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
3.3.6.2 Maasdammer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
3.3.7 Salting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
3.3.7.1 Emmenthal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
3.3.7.2 Maasdammer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
3.3.8 Ripening . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

4. Cause and prevention of faults in Emmenthal/Maasdamm cheese

types . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
4.1. Eye formation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
4.2. Shape problems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
4.3. Appearrance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Case of clostridium butyricum “late blowing“ 14
14
I - Chr.Hansen Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
1. Cultures range . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
2. Culture characteristics relevant to Emmenthal/Maasdammer cheese 17
production . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
2.1 Technical information on Mesophilic . . . . . . . . . . . . . . . . . . . . . . . . 17
2.2 Technical information on Streptococus thermophilus . . . . . . . . . . . . 18
2.3 Technical information on Lactobacillus helveticus . . . . . . . . . . . . . . . 19
2.4 Technical information on Propionic Acid bacteria . . . . . . . . . . . . . . . 22
Growth of PAB according to physiological conditions . . . . . . . . . . . . 22
2.5. Other characteristics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
3. Coagulant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
4. Other ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

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 Propionic cheese types
April 2009

Introduction

Emmenthal/Maasdammer cheese segment

This brochure is one of a series that has been
produced to give you an overview of starter
culture performance and modern
manufacturing technology. It also provides a
good insight into the experience and
knowledge available to you as a partner of
Chr. Hansen. For more than 50 years cheese-
makers have turned to us to improve the
quality of the food they make for people all
over the world.
Our aim has always been to provide excellent
products and we are aware that a product is
only excellent when it gives the best results.
One of the 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.
products. From the beginnings with rennet,
Chr. Hansen has grown into a full-range
supplier for the dairy industry. Apart from a
complete range of coagulants, the cheese-
maker now has far greater flexibility and better
control over his processes and products,
thanks to Chr. Hansen colors, dairy cultures
and enzymes – all from natural sources.
Chr. Hansen bridges the gap between
traditional methods and the development and
implementation of innovations, allowing
people like you to concentrate on what they
are best at – making cheese. For more
information contact your local sales office or
application center, there are more than forty
in as many countries throughout the world.

For nearly 130 years Chr. Hansen has

worked to help food manufacturers offer high
quality

Segment description Typical examples Scalding Texture

max 35°C Semi-soft
Feta types Feta, White cheese
(95°F) cheeses
Camembert, Brie, Argentine max 35°C Soft to semi-soft
Soft cheese types
Port Salut, Crescenza, Gorgonzola (95°F) cheeses
Gouda, Edam, Samsoe,
35°C - 40°C Semi-hard
Continental types Maasdammer/Leerdammer, Saint
(95-104°F) cheeses
Paulin, Raclette, Manchego, Prato
22°C - 32°C Soft fresh
Cottage cheese types Cottage cheese
(72-90°F) cheese
Cheddar, Territorials, American 38°C - 42°C
Cheddar types Hard cheeses
Cheddar, Monterey Jack, Colby (100-108°F)
37°C - 43°C Semi-hard to
Pasta filata types Mozzarella, Pizza cheese, Provolone,
(99-109°F) hard cheeses
Cooked: max Semi-hard to
Propionic types Emmenthal, Maasdammer, Greve, Hard cheeses
53°C(122°F)
(Emmenthal/Maasdammer) Graviara….
Non-cooked: max 40°C with holes
50°C - 55°C
Grana types Grana, Parmesan, Sbrinz Hard cheeses
(122-131°F)

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 Propionic Cheese Types
1. General characteristics
1.1. Emmenthal cheese types
Emmenthal (550,000 t/year) is the most
common cheese in the Propionic cheese
segment. Europe is the main producer
followed by the US.
Due to the high scalding temperature of the
curd during processing they are also called
“cooked cheeses” and can be characterized
as being of “rennet” character, on an “acid
to rennet” scale.
All Emmenthal cheese types are low in
moisture, have propionate taste and
generally long shelf lives.
Some of the general characteristics of the
segment are listed as follows:
1.2. Maasdammer cheese types
Maasdammer type(300000t/year) covers all
continental cheeses made with Propionic
bacteria allowing to make big holes in the
cheese paste. On the opposite to
Emmenthal, thoses cheeses are not scald
at high temperature, so their water content
is higher.
All Maasdammer are submitted to a ripening
at high temperature (around 20°C for 2
weeks minimum) to allow the development
of Propionic bacteria.
1.3. Propionic cheese types: Cooked cheeses (Emmental type) or continental
cheeses (Maasdammer type)
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• Dry matter > 60 %
• Fat in dry matter 40–55% (46–47% is
more common).
• Water content in fat free cheese < 55%.
• Calcium in fat free dry matter > 2.9%.
• pH 5.20 – 5.40
Most of the cheeses are large (30–130 kg)
with round or egg shaped eyes (1–4 cm in
diameter).
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.
Some of the general characteristics of the
segment are listed as follows:
• Dry matter 50-60 %
• Fat in dry matter 40–55% .
• Water content in fat free cheese >55%
• pH 5.20 – 5.40
Most of the Maasdammer type cheeses are
smaller that emmenthal (5-40 kg) with round
or egg shaped eyes (1–4 cm in diameter).
 Propionic Cheese Types
Diameter and
Scalding Eye formation Salt %
weight
Emmenthal
70-100 cm 50-54°C < 1%
1–2 cm
30-100 kg (122-129°F) Brine
>1.5%
Gruyère 40-60 cm 50–57°C
Few small eyes Brine or dry
35-40 kg (122-135°F)
salting
>1.5%
Comté 40-50 cm 50–57°C
Few small eyes Brine or dry
35-40 kg (122-135°F)
salting
>1.5%
Beaufort 30-70 cm 50–57°C
Few small eyes Brine or dry
12-70 kg (122-135°F)
salting
Appenzeller 20-30 cm 42–46°C >1.5%
No eyes
6-8 kg (108-115°F) Brine
Sbrinz 50-70 cm 55–57°C >1.5%
No eyes
20-45 kg (131-135°F) Brine
Graviera 30-40 cm 48–50°C >2.0%
No eyes
12-15 kg (118-122°F) Brine
Maasdammer 30 Kg 38-42°C Big eyes >2.5% Brine
Greve 12 Kg 38-42°C Big eyes >2.5%Brine
Svenbo 30 Kg 38-42°C Big eyes >2.5%Brine

2. Chr. Hansen ingredients for production of Emmenthal cheese types

2.1. Cultures

The process for the manufacture of
Emmenthal/Maasdamm cheese types is
characterized by two distinctive steps. First,
acidification by lactic acid bacteria (LAB,
primary cultures), and then lactate
fermentation by propionic acid bacteria
Primary cultures
(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.

Function in Propionic cheese

Strain name Growth condition
production

Lactococcus lactis subsp lactis Emmenthal: Pre-ripening of the milk.

Maasdammer: acidification of the Can grow until
Lactococcus lactis subsp cremoris
milk 40°C
Lactococcus lactis subsp diacetylactis
Proteolysis in cheese. (104°F)
Leuconostoc cremoris
Cheese flavor.
Emmenthal:Production of lactic acid
(mostly D-) during the first hours of Grows from 30–
Streptococcus thermophilus
production. 50°C (86-122°F)
Maasdammer: usually not used

All propionic cheeses:

Production of lactic acid (L- and D-). Grows from 30–
Lactobacillus helveticus
Consume remaining sugars. 50°C (86-122°F)
Proteolytic activity.

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 Propionic Cheese Types
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. Release of proline for taste (Sweet)

Shermanii
Lipolytic activity

Grows in warm room during ripening

Fresh curd Acidification by Lactic acid bacteria

Milk

Ripened
Fresh curd
Propionic fermentation by Propionic acid
cheese bacteria (PAB) + Proteolysis by Lactobacilli

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 Propionic Cheese Types
3. Production procedure

3.1. Manufacturing process: coocked cheeses

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
Freeze-dried DVS / 10,000 l milk min
S. thermophilus: 200-500 U
L. helveticus: 50 U
Propionic: 5-10 U
Coagulation
Frozen DVS / 10,000 l milk Renneting time 25-
S. thermophilus: 125-250 g 40 min
L. helveticus: 50 g Temp 30-33°C (86-
Propionic: 30-100 g 91°F)

Mesophilic / 10,000 l
Cutting and stirring
LD or O: FD-DVS: 100 U; F-DVS: 100 g
Cut into 3-5 mm
cubes
Stir for 5-15 min
30-33°C (86-91°F)

Additives / 10,000 l milk

Lysozyme max 100 g
Scalding
To 50-54°C (122-
129°F) for 35-50 min
per 10,000 l milk
Standard Plus 140: 2 to 2.5 l
CHY-MAX Plus: 1.5 to 1.8 l
THERMOLASE 600: 0.5 to 0.6 l Final stirring
30-60 min

Molding and
pressing 4 h-20 h

Salting
Salt – saturated brine
Storage: 2-4°C (36-39°F) 13-15°C (55-59°F) – Salting
3-6 months 24-72 h Dry salt
Cold room: 24 h

Pre-ripening Pre-ripening Smearing

10-13°C (50-55°F) 13-14°C (55-57°F) Rubbing with damp cloth
85-90% RH max humidity and salt
Dry brushing 15 days 20-30 days
Washing
2 times/week
or plastic
wrapping Ripening
Ripening 17-20°C (63-68°F) –
21-25°C (70-77°F) - Max humidity
30 days 40-55 days

Storage 10°C (50°F) Storage 10-13°C (50-

55°F)

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 Propionic Cheese Types

3.2. Manufacturing process: continental cheeses

Maasdammer Svenbo
*Maasdammer:
temperature of the curd should Milk treatment 65-75°C Same milk
be 35-38°C (149-172°F)/15- 20 sec treatment
Svenbo/Greve: 37-43°C

Bactofugation
Culture addition
32°C (90°F) Pre-
ripening 10-40 min
Freeze-dried DVS / 10,000 l milk
LD or DCC culture: 1000U
L. helveticus: 100-200U
Propionic: 5U -20U
Coagulation
Frozen DVS / 10,000 l milk Renneting time 30-
LD or DCC culture: 1000g 45 min
L. helveticus: 100-200 g Temp 32°C (90°F)
Propionic: 500-2000 (U or g)

Cutting and stirring

Cut into 5-7 mm
cubes, Stir slowly for
15-25 min Remove
35-45% of vol

Additives / 10,000 l milk

Lysozyme max 100 g
Strir for 15 min, add
15-20% of hot water
at 60°C (140°F)*
per 10,000 l milk *anScald
NATUREN Plus 175: 2-3,5 l
CHY-MAX Plus: 2-3,5 l
CHY-MAX Powder Extra 100-300g Final stirring
30-45 min
Pre-press

Cut in suitable Pre-press at 2-4 Kg/Cm2

blocks and mold under remaining whey

Light press for 20 min, then press

Storage: 2-4°C (36-39°F)
3-6 months
Salting
Salt – saturated brine
13-15°C (55-59°F) 10-
24h . Aim at 1-1.5% salt
NB : time in brine
depends on the size of
the cheese blocks
at 4-6Kg/cm2 for 1-2 hours. The
curd may stay in molds in cold
water until next morning or be
dumped directly in brine

Pre-ripening Pre-ripening
10-13°C (50-55°F) 13-14°C (55-57°F)
85-90% RH max humidity
Dry brushing 7-10 days 20-30 days
Washing
2 times/week
or plastic
wrapping Ripening
Ripening 17-20°C (63-68°F) –
18-22°C (64-72°F) – Max humidity
20-25 days 40-55 days

Storage 7°C (45°F) Storage 10-13°C (50-

until ready for sale 55°F)

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 Propionic Cheese Types
3.3. Critical manufacturing points
3.3.1. Milk treatment
Maasdammer cheeses are always
pasteurized.
Emmenthal cheese types are mainly
produced from pasteurized milk (or
thermized milk) and sometimes raw milk.
3.3.2. Culture addition
3.3.2.1. Emmenthal
 Mesophilic cultures (Lactococcus lactis
subsp cremoris) play a role at the
starting point of cheese-making by
boosting, Streptococcus thermophilus
and furthermore at cheese ripening
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.
3.3.2.2. Maasdammer
Mesophilic culture is the main acidifier.
For some varieties, when a high scalding
is applied (Greve/Svenbo), the use of
additional streptococcus thermophilus is
necessary.
Lactobacillus helveticus plays a role by
simulating Propionibacteria and by its
proteolytic activity, it contributes to cheese
ripening.
3.3.3. Renneting
3.3.3.1. Emmenthal
As a high renneting pH (6.6) results in a
weak coagulum, it is preferable to use
THERMOLASE, or CHY-MAX for
Emmenthal cheese.
Usually the clotting time is between 20 ans
30 minutes for Emmenthal.
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Gruyère and other DOP (Defined Origin
Production) cheeses are made from raw
milk. In modern Swiss type cheeses, heat-
treated milk and even UF concentrated
milk can be used.
Bactofugation lowers the number of
spores (Cl: tyrobutyricum) having an
impact on eye formation. Only part of the
milk is treated.
 Lactobacillus helveticus finishes the
acidification process, consuming the
remaining sugars (lactose and
galactose). In Emmenthal manufacture
it is very important not to have any
sugars left after 24 hours. It also
influences the growth of PAB and the
proteolysis in the cheese (see further).
The rate of inoculation is low.
 Propionic bacteria. When using raw
milk , addition of Propionic might not
be requested, whereas with
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.
A large quantity of Propionibacteria is
added in Maasdammer process. A strong
Sweet flavour is requested for this cheese
type. Besides, due to small size, the
cheese is more permeable to gas, so
further gas release is expected.
3.3.3.2. Maasdammer
For Maasdammer, CHY-MAX or Naturen
are recommended.
The clotting time is between 30 and 45
minutes for Maasdammer.
 Propionic Cheese Types
3.3.4. Cutting – First stirring

3.3.4.1. Emmenthal
Cutting is a key parameter in Emmenthal
cheese because of the small size of the
curd (3-5 mm) that is required. To reach
this size, cutting must start when the
coagulum is still soft (high pH).
The technique of cutting three times is
often used (cutting with rest times).
Also the duration of first stirring time (5-15
mins) influences acidification speed.

3.3.4.2. Maasdammer
Cutting starts slightly later for Maasdammer.

3.3.5. Scalding – Final stirring

3.3.5.1. Emmenthal
Speed of cooking the whey-curd mixture is
important. Speeds that are too rapid or too
slow (associated with a rapid acidification)
can lead to the case-hardening of the
curd, which can hamper whey removal.
(1°C (34°F) / 2 mins) at the final stage of
scalding is used). The final temperature of
processing in the vat (50-54°C) (122-
129°F) and the stirring time after cooking
determine the cultures remaining in the
curd.
Consequently these parameters influence
acidification and the characteristics of the
end product (mesophilic cultures are
destroyed, S. thermophilus are slowed and
L. helveticus are favored).

3.3.5.2. Maasdammer
With mesophilic cultures, the scalding The temperature of scalding will influence
temperature should not exceed the final water content of the cheese.
38°C(100°F). Indeed, Stirring and scalding contribute to
If higher scalding temperature is syneresis. Curd washing reduces the
requested, then the addition of St culture lactose content and allows to get a high
is necessary. final pH.

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 Propionic Cheese Types
3.3.6. Molding – Pressing –
It is important to reduce air inclusion
during molding. This has an effect on eye
formation (number, size).
3.3.6.1. Emmenthal
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.
Picture : Chalon Megard
3.3.7. Salting
3.3.7.1. Emmenthal
According to the type of cheese, the pH
before salting will be 5.2- 5.4.
The residence time (24-72 h) in brine
depends on the weight of the cheese, the
target being to get a salt level in the
cheese from 0.6-0.8% (Emmenthal) to
1.5% (Comté).
- 10 -
Most modern Emmenthal/Maasdammer
cheese factories mold under vacuum. In
this way, the number of eyes is reduced
and their size is increased.
Remarks:
The modern trend is to reduce the time for
pressing and before brining. In Emmenthal
cheese it is important to complete sugar
consumption, keeping the acidification
time to a minimum (traditionally 20 hours).
3.3.6.2. Maasdammer
Pressing starts slowly, by a pre-pressing. It
allows removing whey without getting a
hard rind.
(Once the rind is generated, the syneresis
is blocked). The pressures to apply
depend on the size of the cheese.
3.3.7.2. Maasdammer
According to the type of cheese, the pH
before salting will be 5.3-5.7. The brine
should be cold to stop the acidification.
The consumption of lactose should be
nearly finished at the brining step.
 Propionic Cheese Types
3.3.8. Ripening
Propionic fermentation is a phenomenon
unique to Emmenthal/Maasdam cheese
production. It consists of fermentation of
lactate:
3 lactate → 2 propionate + 1 acetate + 1
CO2.
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.
- 11 -
This fermentation takes place in the warm
room and 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).
 Propionic Cheese Types

P re -rip e n i n g c o ld R ip e n in g w a rm ro o m S t o r a g e c o ld r o o m
ro o m

R o om 2 0 °C
T e m p e r a tu r e
1 0 °C
15 days 30 days U n til s a l e

P ro p i o n ic
f e rm e n t a ti o n

P ro t e o l y s i s

P la s t ic it y o f t h e c u r d

p H of th e c u rd

The skill of the 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. (see
section 4).

- 12 -
Propionic Cheese Types

- 13 -
 Propionic Cheese Types
4. Cause and prevention of faults in Emmenthal/Maasdamm cheese types
Most of the Emmenthal cheese problems deal with eyes and the appearance of the curd at
cutting.
4.1. Eye formation
As has already been seen, numerous
factors contribute to eye formation, making
the process complex.
Problems with eye development can be
divided into two groups:
 Unfavorable conditions for PAB growth
result in number and distribution
problems.
 Imbalance of all the parameters (PAB
activity, proteolysis, plasticity of the
curd… involved in eye formation.
4.2. Shape problems
 Low moisture: problem with
“scratched” eyes.
4.3. Appearance
 Slits: the result of the production of
CO2 in a curd lacking elasticity.
 “Acid slits” or “fat slits”: may be the
result of using acid milk (infrequent
nowadays) or processing difficulties
(lack of drainage) giving too high
acidification and demineralization of the
curd with loss of elasticity.
4.4. Case of clostridium butyricum
“late blowing
Clostridia are spore forming and ferment
lactate to release butyric acid, CO2 and
H2.
Hydrogen gas may cause eye defects
(“cauliflower eye”), split, or cheese
blowing.
Clostridia are pH sensitive and grow best
anaerobically in the later stages of
ripening, when the pH is higher.
Clostridia smell is accompanied by the
smell of butyric acid and a rancid taste.
- 14 -
Curd moisture for example, gives shape
and size faults.
Examples:
Due to the large size of Emmenthal
cheeses, when processing difficulties
(such as acidification, pressing,
acidification, room temperature) occur,
there can be localized variations in the
cheese. For example in a cheese that is
dry, acid and salty on the outside and the
center is moist and low in salt, eye
formation will be concentrated in the
center, the outside remaining blind. (See
section 4, PAB’s pH and salt sensitivity).
 High moisture: problem with orange
skin or nutshell.
 PAB activity too high: collapsed eyes.
 Using milk that is too fatty may lead to
the same problems (if drainage is not
sufficient).
 Late slits
May occur with late PAB fermentation
resulting in weak elasticity due to:
o Proteolysis being too advanced
o Cold curd in storage room (in this
case with PAB still working at low
temperature).
The use of bactofugation and lysozyme
reduce the growth of clostridia.
In general the following points are
essential for a good start in Emmenthal
type cheese production:
 Use milk with low cell count.
 Ensure the correct balance between
the starter cultures (ST, LH).
 Maintain the “rennet” character of the
cheese process.
 Maintain minimum processing times to
consume all the sugars in the curd
before brining.
 Propionic Cheese Types
II. CHR Hansen products
1. Cultures range

Item
Name Type Form Size
number
CHN-11 Mesophilic multiple mixed culture (LD) F-DVS 501591 500g
F-DVS 501593 500g
FD-DVS 100100 50U
CHN-19 Mesophilic multiple mixed culture (LD)
100127 200U
100161 500U
CHN-120 Mesophilic multiple mixed culture (LD) F-DVS 501592 500g
F-DVS 501597 500g
DCC-240 Mesophilic multiple mixed culture (LD)
FD-DVS 100093 500U
Mesophilic multiple mixed culture F-DVS 615453 500g
Mesophilic homofermentative FD-DVS 615458 500U
DCC-250 Streptococcus thermophilus
Lactobacillus helveticus
(LD+O+ST+LH)
DCC-230 Mesophilic LD+O F-DVS 501656 500 g
Lactococcus lactis
616880 50 U
S. thermophilus
APM-1 FD-DVS 616881 200U
Lactobacillus helveticus,
616882 500 U
(O+ST+LH)
F-DVS 200112 500g
R-603 FD-DVS 100095 50U
Mesophilic homofermentative (O)
R-703 100122 200U
100156 500U
FD-DVS 100113 50 U
100183 200 U
ST-B01 100210 500 U

F-DVS 5011692 500 g

STEM-01 F-DVS 250 U

S. thermophilus (LAB)

STEM-02 F-DVS 250 U

STEM-03
AP-15 F-DVS 250 U

LH-32 F-DVS 70781 250 g

LH-B01 F-DVS 501698 500 g

Lactobacillus helveticus FD-DVS 100116 50 U
FD-DVS 100185 200 U
LH-B02 FD-DVS 100213 500 U

F-DVS 501699 500 g

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

- 15 -
 Propionic Cheese Types
Item
Name Type Form Size
number

PS-2 F-DVS 501580 500 g

FD-DVS 100121 5U
PS-4
F-DVS 501582 500 g

Process parameters have a major effect

on the development of LAB and PAB. This
range has therefore been carefully .
selected.
This choice and the eventual interaction
between LAB and PAB will be described
and explained further.

Emmenthal cheeses leaving ripening room

Picture : Chalon Megard

- 16 -
 Emmenthal Cheese Types

2. Culture characteristics relevant to Emmenthal/Maasdammer cheese

production

The following data explain the selection Secondary culture (PAB) should be tested
criteria for the range in this segment, and under relevant conditions for Emmenthal
allows cheese-makers to choose the most /Maasdamm cheese ripening, which are
suited cultures. partly the result of the first fermentation
such as:
The primary cultures (LAB) have been
tested in our laboratory under conditions  pH
simulating Emmenthal cheese-making.  Salt
Thus the ITG* temperature profile, which  Lysozyme
is a reference for LAB test in Emmenthal,  Temperature
has been used.  Nitrate

Furthermore other LAB functions It should be noted that metabolites (lactic

determining the characteristics of the curd acid) produced by the first fermentation
before brining should be measured (post- influence the growth of PAB, ((L+) Lactate
acidification, residual acids and sugars). being fermented faster than (D-) Lactate).

* Institut Technique du Gruyère Finally, tests showing the interaction

(Technological Gruyère Institute). between LAB and PAB should be carried
out.

2.1 Technical information on Mesophilic

For Maasdamm type cheese, mesophilic cultures unsure the major part of the acidification.
A rotation plan should be established.
The following cultures can be used in rotation:
• CHN11
• CHN120
• CHN19
If part of the process occurs at high temperature (over 38°C), LD cultures will not acidify
enough. So, O cultures or ST cultures should be added.

For acidification curves, please refer to the continental cheese brochure.

- 17 -
 Emmenthal Cheese Types

2.2. Technical information on Streptococcus thermophilus

Acidification on Emmenthal temperature profile

125U/10000l (0.0012% )

7
6,5
6 STEM01
5,5 STEM02
5 STEM03
4,5
4
0
1
2
3
4
5
6
7
9
10
11
12
13
14
15
16
Time (h)

Temperature sensitivity
120

100
Lag phase/minutes

80

60

40

20

0
ITG 32 36 40 44 48
Temperature ( °C )
STEM type STB01

 STEM cultures are well adapted to high cooking temperature (>51°C)

 STB01 is adapted to medium cooking temperature (<51°C)
 STEM-02 allows to keep more water in cheese (slight tendency)
 STEM-01, STEM-02, STEM-03 can be used in rotation.
Due to their resistance to high temperature, STEM can be used at low dosage
Recommended inoculation: STEM: 125U (250g)/10 000l, other ST : 250g/10000 l

- 18 -
 Emmenthal Cheese Types

2.3. 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

- 19 -
 Emmenthal Cheese Types
Post-acidification at 40°C : Amino-peptidasic activity :

pH16h Average*

LH-32 3.77 LH-32 73

LH-B01 3.42 LH-B01 68

LH-B02 3.39 LH-B02 29

EMFOUR 58

Proteolysis in cheese

100
90
80
70
60
NS/NT
50
NPN/NT
40
NPN/NS
30
20
10
0
LHB01 LHB02 LH32

Acid and sugar dosage on fermented milk by HPLC

LH-32 LH-B01 LH-B02

40°C ITG* 40°C ITG* 40°C 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 LHB-01 - 40°C LHB-02 - 40°C

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

- 20 -
 Emmenthal Cheese Types

 LHB02 is the fastest acidifier

 LHB01 is medium acidifier
 LH32 is slower in case of high cooking temperature ( >52°C)

Rq: EMFOUR is also slower in case of high cooking temperature (>51°C)

Flavour

LHB01  Milky/ Brothy LHB02  Sweet

LH32  Sweet/nutty EMFOUR  Malt/fruity

Recommended inoculation

Emmenthal Maasdammer
100g/10000l 100g/10000l

- 21 -
 Emmenthal Cheese Types

2.4 Technical information on Propionic Acid bacteria

Growth of PAB according to physiological conditions

Growth in optimal conditions

1.5% salt - 20°C - pH 5.5

2,5

1,5 PS1
OD

PS2
PS4
1

0,5

0
0 1 2 3 4 5 6 7
Time (days)

Salt rate effect

Low salt 0-2% Medium salt 2-3% High salt 3%-4%

PS1 +++ +++ +
PS2 ++ + -
PS4 +++ ++ - (low pH), ++ (High
pH)

pH effect

Low pH 5.2-5.3 Medium pH 5.3-5.5 High pH 5.5-5.8

PS1 +++ +++ +++
PS2 + ++ +
PS4 + +++ +++

Temperature effect

15°C 20°C 25°C

PS1 - +++ +++
PS2 - ++ ++
PS4 ++ +++ +

- 22 -
 Emmenthal Cheese Types

 PS1 and PS2 do not grow at low temperature (<17°C)

 PS4 is slower at high temperature (25°C), but is well adapted to low
temperature.
 PS2 and PS4 grow slower at high pH (5.8 or over), but PS1 is not sensitive to Ph

2.5. Other characteristics

• Symbiosis between LH and PS • Gas production by PS

- Boosting effect of LH on PS Reference: Report ITFF (DRS 00-112)

Reference: Report ITFF (DRS 00-112) PS1 ++

LHB01 LHB02 LH32 PS2 +++
PS1 ++ + ++ PS4 +++
PS2 +++ ++ +++
PS4 +++ ++ +++

• Effect of lyzozyme on LH acidification

AFILACT (20% lysozyme): 10ml/100L (i.ie. after syneresis 10 ml/100 Kg cheese)

Reference: Report ITFF (DRS 00-112)

LHB01 LHB02 LH32

No inhibition Slowing down No inhibition

• Flavour

PS1  Mild: milky/slight sweet

PS2  Medium: sweet /lipolytic
PS4 Strong: very sweet/lipolytic

• Recommended inoculation

Emmenthal Maasdammer Maasdammer

>10Kg 1-10 Kg
0,5-1 E5 cfu/ml 2-5 E5 cfu/ml 0,5-1 E6cfu/ml
0.5-1 E12 cfu/10000 l 2-5 E12 cfu/10000 l 0.5-1 E13cfu/10000 l

- 23 -
 Emmenthal Cheese Types
3. Coagulants
Chr. Hansen is able to supply a full range
of coagulants. It is within this particular
segment that we have our longest track
record, supplying rennet for over 125
years. Today, grown according to your
requirements, we have adapted our range
to fit your needs, linking tradition with
research and innovation:
Chr. Hansen’s coagulant range:
NATUREN : Animal rennet (calf and/or
bovine)
CHY-MAX : Chymosin produced by
fermentation
MICROLANTTM : Microbial coagulants
These three groups have varying
characteristics with regard to proteolytic
activity, heat lability and sensitivity to
changes in pH, temperature and CaCl2.
Traditionally, calf rennet has been
regarded as the ideal cheese coagulant
because of its highly specific milk clotting
activity. CHY-MAX shares this
characteristic and is rapidly winning
ground all over the world to be the
preferred choice of the cheese-maker.
The last two groups, CHY-MAX and
MicrolantTM are approved for use in
kosher, halal and vegetarian products.
CHY-MAX is also available in a kosher
quality approved for Passover, opening up
opportunities for you.
Furthermore, we can demonstrate the
effect each of these coagulants has on
your yield. Not necessarily by more than a
fraction of a percentage point but enough
The following information is important to
consider before choosing which coagulant
to use for Emmenthal cheese production.
In Emmenthal cheese, coagulant has been
widely reported to be inactivated by the
high scalding temperature 50–55°C.
Consequently, the coagulant has no effect
on final cheese properties and
characteristics.
- 24
Only legislation and specific coagulation
characteristics have to be taken into
account when choosing the coagulant for
Emmenthal cheese.
Remark: Whey is often a significant
additional source of profit in cheese-
making. Highly nutritious, it is a valuable
ingredient in a broad range of foods.
However, for whey of the right quality to be
achieved, it is important to select precisely
the right coagulant for your cheese-
making.
Consistent clotting activity, specific
proteolytic activity, side activity, yield,
maturation, flavor and texture, whey,
certification, all in all there are over 30
interactive parameters to be taken into
consideration when choosing the right
coagulant. It is a complicated jigsaw but
we offer you our expertise to help you
solve it.
4.Other ingredients
Lysozyme
Lysozyme is an enzyme extracted from
egg white. This enzyme is classified as a
food additive according to EU/89/107 as
E1105.
Lysozyme prevents the swelling of the
Emmenthal cheese type by inhibiting the
growth of clostridium tyrobutyricum. The
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.
EN-Emmenthal-0801.
-