Free Access
Volume 80, Number 1, January-February 2000
New applications of membrane technology in the dairy industry
Page(s) 51 - 67
DOI: 10.1051/lait:2000107

Lait 80 (2000) 51-67

Influence of milk treatment and ripening conditions on quality of Raclette cheese

Thorid Klantschitsch ${^{\rm a}}$, Hans-Peter Bachmann ${^{\rm b}}$, Zdenko Puhan ${^{\rm a}}$

${^{\rm a}}$Laboratory of Dairy Science, Swiss Federal Institute of Technology, Zurich, Switzerland
${^{\rm b}}$Swiss Federal Dairy Research Station, Liebefeld, Berne, Switzerland


The influence of ripening temperature (11, 14, 17, $20~^\circ$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 $\leq 11~^\circ$C for 90 days, whereas pasteurised milk Raclette can be ripened at $\leq 14~^\circ$C for 90 days and microfiltered milk Raclette at $17~^\circ$C for 60 days in order to achieve comparable sensory properties and melting quality.

Raclette cheese / milk treatment / pasteurization / microfiltration / accelerated ripening / melting quality

Correspondence and reprints: H.-P. Bachmann

Copyright INRA, EDP Sciences

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