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milk ripening

Journal of Dairy Research (1)

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1 results

Volatile compounds in cheeses made from raw ewes' milk ripened with a lactic culture
Juan A Centeno, Estrella Fernández-García, Pilar Gaya, Javier Tomillo, Margarita Medina, Manuel Nuñez
Journal:

Journal of Dairy Research / Volume 71 / Issue 3 / August 2004

Published online by Cambridge University Press:

23 July 2004, pp. 380-384

Print publication:

August 2004
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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).