Swiss-type Mutschli cheese and its manufacture

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Title: Swiss-type Mutschli cheese and its manufacture
Author: Sinkkonen, Emma
Other contributor: Helsingin yliopisto, Maatalous-metsätieteellinen tiedekunta
University of Helsinki, Faculty of Agriculture and Forestry
Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten
Publisher: Helsingin yliopisto
Date: 2021
Language: eng
Thesis level: master's thesis
Degree program: Elintarviketieteiden maisteriohjelma
Master's Programme in Food Sciences
Magisterprogrammet i livsmedelsvetenskaper
Specialisation: ei opintosuuntaa
no specialization
ingen studieinriktning
Abstract: Mutschli is a Swiss-type, mild but tasteful, cheese which has similar properties and manufacturing process as Raclette cheese. It is produced in Switzerland where traditional Alpine cheesemaking takes place. Mutschli means small semihard cheese and it is often produced as applied product, so the manufacture protocol varies among the cheesemakers. Although Mutschlis are very common products of the Alpine dairy plants, there is a limited amount of manufacturing specifications and studies available. The aim of this study is to clarify the manufacturing process of Swiss-type Mutschli cheese and the parameters that may have an effect on the final product. There are many techniques in cheesemaking controlled by the cheesemaker that determine the cheese sort and quality. Usually, the local artisanal Swiss cheeses are made of raw milk. Besides the destruction of pathogenic bacteria, pasteurization may induce other significant changes in milk that are relevant to cheesemaking. In this study the effect of pasteurization and lower heat treatment, thermization, on milk was studied. Significant differences between tested heat treatments (thermization and pasteurization) of raw milk were not found and microbiological quality of cheeses was satisfactory. On the other hand, thermization always creates a risk for the presence of Listeria monocytogenes. The effect of short pressing during molding was also investigated and differences between pressing techniques were also not significant. Pressing the Mutschli with 0,01 bar for one hour did not affect the dry matter content or simple appearance of the texture. According to previous studies pressing with higher pressure or for a longer time can cause some effects. However, in this study the results were adequate and relating to the techniques used in the manufacturing process, successful manufacture of Swiss-type Mutschli cheese was formed.
Subject: Cheese manufacture
heat treatment
lactic acid bacteria

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