Raw milk cheeses

Abstract

This chapter focuses on biochemical and sensory aspects, with data on the microbiology of cheeses. It defines sensory perceptions as the odor perceived by the nose, with no introduction of the food into the mouth, while flavor is the perception of the food during mastication either retronasaly or by the tongue. It summarizes the differences between the flavor and odor attributes reported for R, P or MF cheeses. Cheese is a biochemically dynamic product and undergoes significant changes during ripening. Proteins, carbohydrates, and fat are metabolized by both microbial activities, and by the action of indigenous milk enzymes and residual coagulant. Proteolysis has a direct and indirect role in the formation of texture and flavor of cheeses. Other biochemical reactions such as lipolysis, metabolism of residual lactose, lactate and citrate, and the formation of volatile compounds are also extremely important in the development of flavor compounds. Further, Raw milk cheeses ripen faster than cheeses made from milk, the microflora of which has been removed. Therefore, R cheeses tend to develop a stronger odor/flavor at the same age than those made from P or MF milk. This has been observed in all types of cheese studied: Cheddar, Manchego, Raclette, other hard and semi-hard cheeses, Bergkase, Swiss-type cheeses and soft goats' milk cheese. In all cases, this phenomenon seems to be directly linked to the activity of the indigenous microflora of the milk.