Abstract
In some European regions ewes' milk is transformed into cheese without a previous heat treatment. The microbiota and the native enzymes present in raw milk are considered to be responsible for the characteristic strong flavour of raw ewes' milk cheeses (Nuñez et al. 1989). Although pasteurization ensures a higher uniformity of the product, heat treatment of ewes' milk may impair the sensory characteristics of cheeses (Gaya et al. 1990).
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