Effect of Pasteurization on the Sensory Characteristics of a Ewe's‐milk Cheese

Abstract

The present study examined the effect of two different processing technologies in the manufacture of a ewe's-milk cheese. Two batches were manufactured, one from raw milk, the other from pasteurized milk. A starter culture consisting of Lactococcus lactis subsp. lactis var. diacetylactis and Lactobacillus casei subsp. casei was added to both batches. Descriptive analysis of the sensory characteristics was carried out for the two cheese batches at two different ripening times (90 and 180 days).Statistical analysis revealed differences both between the two batches and between the ripening times considered. The cheeses made from the raw milk were firmer, with a more characteristic odor, taste, and aftertaste. The cheeses made from the pasteurized milk were creamier with a sweeter odor and taste and a more bitter aftertaste. Irrespective of the cheese batch, at 180 days all the cheese samples were firmer and grainier with a more characteristic taste and aflertaste as well as a spicier taste and afiertaste.

Effect of Milk Pasteurization on Flavor Properties of Seven Commercially Available French Cheese Types

“…Most French cheeses made from raw milk had higher scores for “goaty,”“fermented,”“sharp‐bite” and “bitter.” The high scores for these attributes might be explained by the occurrence of more chemical degradation during the ripening of raw‐milk cheeses. These findings are in accordance with Mendia et al. (1999), who found that a ewe's milk cheese made from raw milk was more pungent.…”

“…(2000) reported that the use of pasteurized milk in a Greek cheese, Anevato, resulted in a lack of the characteristic flavor of the cheese. Mendia et al. (1999) studied Idiabazal‐type cheese from ewe's milk and found that raw‐milk cheese was more pungent and salty, while pasteurized‐milk cheese generally was creamier and sweeter.…”

Comparison of the volatile composition and sensory characteristics of Spanish PDO cheeses manufactured from ewes’ raw milk and animal rennet

“…Idiazabal cheesemakers usually coagulate the milk with locally produced lamb rennet paste, whereas Manchego and Roncal cheesemakers usually coagulate the milk with commercial bovine rennet, and Zamorano cheese makers use commercial liquid lamb rennet. Numerous studies have reported changes in sensory properties of cheese due to changes in raw milk microflora (Mendı´a, Iba´n˜ez, Torre, & Barcina, 1999), in milk composition mainly by animal feeding (Buchin, Martin, Dupont, Bornard, & Achilleos, 1999), seasonal factors (Cha´varri, et al, 1999;Mendı´a, Iba´n˜ez, Torre, & Barcina, 2000;Ferna´ndez-Garcı´a, Serrano, & Nu´n˜ez, 2002b;Mun˜oz, Ortigosa, Torre, & Izco, 2003) and technological processes such as pasteurisation (Cha´varri et al, 2000;Ortigosa, Torre, & Izco, 2001;Ferna´ndez-Garcı´a, Carbonell, & Nu´n˜ez, 2002a) or micro-filtration (Bouton & Grappin, 1995) of milk, or use of different animal rennet (Virto et al, 2003) and starter culture (Ba´rcenas, Pe´rez-Elortondo, & Albisu, 2003). Also, different authors have studied relationships between chemical composition, particularly the volatile composition, and sensory properties such as flavour and odour of the cheese (Lawlor, Delahunty, Wilkinson, & Sheehan, 2002;Lawlor, Delahunty, Sheehan, & Wilkinson, 2003;Pinho, Ferreira, & Ferreira, 2004).…”

Alicyclobacillus acidocaldariusThermophilic Esterase EST2's Activity in Milk and Cheese Models

“…In industrial cheese production pasteurization of raw milk has been reported to affect cheese aroma type and intensity, depending on the type of treatment used (35,39). Besides destroying pathogenic bacteria, pasteurization also influences the type of lactic acid bacteria present during ripening (34) and therefore can adversely affect flavor development.…”

“…To overcome losses in flavor and aroma produced by beneficial microorganisms destroyed by heating, alternative strategies have been suggested or tested. Either selected thermoresistant strains or strains (natural or mutant) with high levels of endogenous lipolytic and/or proteolytic activities have been used as starters or adjuncts for fermentation (1,34,35,42,43). Recently, enzymes with key activities, alone or in combination with starters, have been used to enhance cheese flavor (10,(21)(22)(23)45).…”