Abstract
Cheese prepared from whole milk, raw and pasteurized, were analysed by an electronic nose based on piezoelectric quartz crystals and an electronic tongue based on potentiometric sensors, immediately after their preparation and along ripening (after 7 and 21 days). Whey was also analysed by the potentiometric electronic tongue. Results obtained by the electronic nose and tongue were found to be complementary, with the electronic nose being more sensitive to differences in the milk and the electronic tongue being more sensitive to milk pasteurization. Electronic tongue was able to distinguish cheeses made from raw and pasteurized milk, both analysing the whey or the curd, with correct classification rate of 96% and 84%, respectively. Besides, the electronic nose was more sensitive than the electronic tongue to the ripening process, with large differences between samples after 7 and 21 days, while the electronic tongue was only sensitive to the initial maturation stages, with large difference between freshly prepared cheese and with seven days of maturation.
Highlights
There are several renowned cheeses made from raw milk, in spite of the society pressure towards pasteurization for hygienic reasons
The median of of thethe responses of the electronic nosenose for the replicate cheese analysis, of cheeses cheeses analysed on the manufacture day, from raw (R1)
The responses on the manufacture day were higher for the raw milk cheese than all sensors, the Besides, responsesvery on the manufacture day were higher thefor rawraw milk cheese than for the For pasteurized milk
Summary
There are several renowned cheeses made from raw milk, in spite of the society pressure towards pasteurization for hygienic reasons. Those concerns were claimed to be in some cases exaggerated due to traditional cheese manufacturing conditions: in very cold regions, under temperatures that prevented microorganisms’ growth. Heating affects milk salt equilibria, decreasing diffusible calcium and changing the nature of colloidal calcium phosphate [1]. The reversibility of these salt balance modifications depends on the intensity of the thermal treatment
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