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United States Department of Agriculture

Agricultural Research Service

Research Project: PROCESSING METHODS TO MODIFY THE LEVELS OF BIOLOGICALLY ACTIVE COMPOUNDS IN MILK AND CHEESE

Location: Dairy and Functional Foods

Title: Quality aspects of raw milk cheeses

Author
item Van Hekken, Diane

Submitted to: National Meeting of Institute of Food Technologists/Food Expo
Publication Type: Abstract Only
Publication Acceptance Date: February 14, 2012
Publication Date: N/A

Technical Abstract: Cheese has been a part of the human diet for thousands of years and up until a little over a century ago, all types of cheese were made from raw milk. Over the centuries, signature quality traits were established for the many different types, styles, and varieties of cheese found around the world. The practice of using pasteurized cheesemilk began in the early 1900s to improve the safety and uniformity of the cheese. This heat treatment altered the cheesemilk and triggered extensive research to ensure that the signature quality traits of cheeses were maintained. Whether raw or pasteurized milk cheeses have better flavor, functionality and/or texture is still hotly debated. This presentation will examine the issues centering on the quality traits of cheese and discuss the advantages and disadvantages of making cheese from raw or pasteurized milk.

Last Modified: 10/30/2014
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