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Camembert Cheese from Pasteurized Milk

Department of Dairy Industry, Cornell University, Ithaca, New York

ABSTRACT

Introduction

The quality and uniformity of Camembert cheese is determined to a great extent by the quality of the milk used from day to day. Pasteurizing the milk has been shown to improve the quality of Cheddar cheese. Since faulty flavors and textures in Cheddar and Camembert cheese are probably caused by similar microorganisms, it seems very possible that pasteurization of the milk can also be successfully applied in the manufacture of Camembert cheese.

Previous attempts to make cheese from pasteurized milk

Numerous investigators have attempted to apply pasteurization as a means of reducing or eliminating the daily changes in the process of cheesemaking, which are largely due to variation in the biological properties of the milk.

Dunne (1) in 1918 reported that in 1908 and 1909 a large number of dairies in Denmark produced hard cheese from pasteurized milk for the chief purpose of ridding the milk of pathogenic bacteria.