: İsveç Emmenthal Cheese Types
: Pdf
: Chr. Hansen


Emmenthal Cheese Types
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
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1. Introduction
Emmenthal 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.




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