Description
Wood-chip smoking of Swiss cheese is a low-temperature thermal process that imparts phenolic flavor compounds while preserving protein structure.
Technical
By smoking at 20–30 °C for 2–4 hours, birch wood chips release phenolic compounds such as 4‑methoxyphenol and guaiacol that adsorb onto milk fat globule membranes, forming a protective antioxidant layer. The mild, sweet smoke flavor is achieved without denaturing casein, maintaining the cheese’s smooth texture.
Science
Primary Reaction
Adsorption of phenolic compounds onto milk fat globule membranes forming an antioxidant layer
Sensory Profile
Aroma ()
mildsweetsmokysubtleherbalwoodycreamynuttyearthy