Wisconsin Administrative Code
Department of Agriculture, Trade and Consumer Protection
ATCP 55-89 - Food, Lodging, and Recreation Safety
Chapter ATCP 81 - Cheese Grading, Packaging And Labeling
Subchapter IX - Baby Swiss Cheese; Standard of Identity and Labeling
Section ATCP 81.91 - Baby Swiss cheese; product description and preparation
Current through August 26, 2024
(1) DESCRIPTION. Baby Swiss cheese is the food prepared by the process under sub. (2) or by any other process which produces a finished cheese having the same physical and chemical properties as that produced under sub. (2). Baby Swiss cheese has round, well-formed holes or eyes developed throughout the cheese. The minimum milkfat content of baby Swiss cheese is 45% by weight of the solids. The maximum moisture content is 43% by weight, as determined by a method that complies with s. ATCP 65.86. Baby Swiss cheese shall be held at the point of manufacture for 60 days prior to distribution, or be made from pasteurized milk. If pasteurized milk is used, the phenol equivalent value of 0.25 grams of baby Swiss cheese shall not exceed 3 micrograms.
(2) PREPARATION. To prepare baby Swiss cheese, the dairy ingredients specified in s. ATCP 81.92(1) (a) shall be brought to a temperature of 90º F. Bacterial cultures or enzymes specified in s. ATCP 81.92(1) (b) shall be added to the dairy ingredients, in order to subject them to the action of lactic acid and propionic acid. One or more of the clotting enzymes specified in s. ATCP 81.92(1) (c) shall be added to the dairy ingredients, in order to coagulate or set the dairy ingredients into a semisolid mass. The semisolid mass shall be cut into curd particles by a one-quarter inch curd knife. The whey shall be drained from the semi-solid curds. Water shall be added to the curds, and the temperature shall be raised to 106º F as the curds and water are stirred. The temperature of 106º F shall be maintained and the stirring shall continue until the curds become firm. The curds shall be transferred to hoops or forms and pressed until the desired shape and firmness are attained. The cheese shall then be salted by immersing it in a saturated salt solution for 2 to 72 hours, depending on the desired degree of saltiness.
