Lait 80 (2000) 51-67
Influence of milk treatment and ripening conditions on quality of Raclette cheese
Laboratory of Dairy Science, Swiss Federal Institute of Technology, Zurich, Switzerland
Swiss Federal Dairy Research Station, Liebefeld, Berne, Switzerland
The influence of ripening temperature (11, 14, 17,
C) and ripening time (60, 90 days) on
sensory properties and melting quality of Raclette cheeses made from raw milk, pasteurised milk and
microfiltered milk has been investigated using the `special cubic model' experimental design. With
increased ripening temperature substantial acceleration of ripening was achieved. The higher ripening
temperature led to higher counts of propionibacteria in raw milk cheeses, and, independent of the milk
treatment, to higher concentration of free short chain acids, accelerated proteolysis, higher aroma
intensity, decrease in water content and higher firmness. Raw milk Raclette should be ripened at
for 90 days, whereas pasteurised milk Raclette can be ripened at
C for 90 days and microfiltered
milk Raclette at
C for 60 days in order to achieve comparable sensory properties and melting
Raclette cheese / milk treatment / pasteurization / microfiltration / accelerated ripening /
Correspondence and reprints: H.-P. Bachmann
Copyright INRA, EDP Sciences
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