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

Abstract

Previous research on matched pairs of experimental cheese showed that heat treatment of milk affected flavor properties. However, whether pasteurization has a generalized effect or whether the effect is specific to certain cheese varieties is not known. Experienced, highly trained sensory panelists developed flavor profiles for seven commercially available French cheeses (Brie, Coulommier, Camembert, Saint Nectaire, Muenster, Chèvre and Bleu) for which versions made from pasteurized or unpasteurized milk were commercially available. Raw‐milk cheese had stronger odor properties. Soft cheeses with white rind (Brie, Coulommier, Camembert and Saint Nectaire) as well as Chèvre and Bleu were affected similarly by heat treatment of milk, but the sensory characteristics of Muenster cheese did not follow the pattern of other cheeses. These results suggest that many, but not all, cheese types show similar changes in sensory attributes as a result of using pasteurized rather than raw milk. PRACTICAL APPLICATIONS This study gives manufacturers and researchers information on flavor differences that exist between similar cheese types made from raw or pasteurized milk. Researchers and manufacturers can use that information in order to develop pasteurized‐milk cheese that has the traditional full‐flavored characteristics of its raw‐milk counterpart.

Linear regression models for estimating the effect of technological factors on the sensory characteristics of goat cheeses

“…In a research on goat cheeses made with pasteurised milk, the authors found that the cheeses with a shorter ripening time displayed a greater intensity of goat's milk odour and lesser of butter (Cabezas et al ., ). Other authors showed that commercial French cheeses made from raw milk had a higher butyric and goaty odour than those made with pasteurised milk (Chambers et al ., ). In addition, they found that cheeses made from pasteurised milk generally scored higher for buttery and dairy fat.…”

Quantitative and qualitative microbial analysis of raw milk reveals substantial diversity influenced by herd management practices

“…Raw milk microflora contribute greatly to the sensory characteristics of raw milk cheeses in terms of the particular flavours and aromas they generate (Awad, 2006;Bouton, Buchin, Duboz, Pochet, & Beuvier, 2009;Burbank & Qian, 2008;Callon, Berdagué, Dufour, & Montel, 2005;Chambers, Esteve, & Retiveau, 2010). The natural flora of raw milk and raw milk cheeses may also contribute to food biopreservation (Callon, Saubusse, Didienne, Buchin, & Montel, 2011;Eppert, Valdes-Stauber, Gotz, Busse, & Scherer, 1997;Gay & Amgar, 2005;Imran, Desmasures, & Vernoux, 2010;Retureau, Callon, Didienne, & Montel, 2010).…”

Flavor lexicon and characteristics of artisan goat cheese from the United States

“…It has been reported that cheese made from pasteurized milk tends to lose the characteristic flavor and receives a poor sensory perception (Mendía, Ibañez, Torre, & Barcina, ; Ortigosa, Torre, & Izco, ). Another study found that raw milk cheeses varied considerably from those made from pasteurized milk (Chambers et al, ). A study describing the flavor of natural aged cheese found that feta cheese was mostly dairy fat, dairy sour, butyric acid, astringent, sharp, salty, and sour (Heisserer & Chambers, ).…”

“…A modified profile method had been used in the past to study flavor characteristics of a number of different products including cheeses (Chambers, Esteve, & Retiveau, ; Talavera‐Bianchi & Chambers, ); nuts, and nut products (Civille, Lapsley, Huang, Yada, & Seltsam, ; Vázquez‐Araújo, Chambers, & Carbonell‐Barrachina, ); fruits and vegetables (Chambers, Lee, Chun, & Miller, ; Suwonsichon, Chambers, Kongpensook, & Oupadissakoon, ; Talavera‐Bianchi, Chambers, & Chambers, ; Ting et al, ); meats (Pereira, Dionisio, Matos, & Patarata, ), and condiments (Cherdchu & Chambers, ). The panelists evaluated the cheese samples using an intensity scale where 0 meant “none” and 15 meant “extremely high.” The samples, identified with a 3‐digit random code to eliminate the possibility of panelist bias, were presented to each of the panelists monadically.…”