Effect of pasteurization and ripening temperature on chemical and sensory characteristics of traditional motal cheese

Abstract

The appropriate physicochemical and sensory characteristics and the traditional elaboration process of Motal cheese resulted in a high consumer acceptability. However, different process steps could have a significant effect on these characteristics. Thus, the present study aimed to investigate the effects of pasteurization, ripening time, and ripening temperature (6 °C and 12 °C) on the physicochemical properties, sensory characteristics, and proteolysis and lipolysis phenomenon of traditional Motal cheese. The cheeses were evaluated each 15 days during 3 months of ripening process. The results showed that pasteurization and ripening temperature had a significant effect on pH, acidity, dry matter, fat, protein, and salt (p < 0.05), which were higher in pasteurized cheeses ripened at higher temperature (12 °C). Moreover, the content of these parameters increased as ripening progressed. Proteolysis and lipolysis intensity were higher in the cheeses elaborated form raw milk and ripened at 12 °C (R12), mainly due to the higher activity of enzymes and/or bacteria. As a general conclusion, the pasteurization and low-temperature ripening process allows us to have a homogeneous product and ensure the microbiological stability of the cheeses, as well as presents higher physicochemical qualities than those obtained from raw milk.