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Canadian Cheddar Cheese from Pasteurized Milk

Department of Dairy Science, The University of Manitoba, Winnipeg

ABSTRACT

1. The average flavor scores of 288 cheese, made from raw and pasteurized milk, were in favor of the pasteurized milk cheese. The average flavor score increase at three separate gradings was 0.6 points at 10 days scoring, 1.2 points at 3 months scoring and 1.6 points at 11 months scoring.
   
2. The quality of the cheese, based on the flavor score obtained at 3 months of age, showed that 28.1–44.4 per cent of the raw milk cheese and 94.4–100 per cent of the pasteurized cheese were first grade. The percentage range depended on whether the cheese were paraffined or not and also on the curing temperatures employed. At 11 months of age, the percentages were 12.5–22.2 per cent and 75.0–86.1 per cent, respectively, for the raw and pasteurized cheese. The balance of the samples in each case were of second grade quality or lower.
   
3. Of 37 preference reports received, 54 per cent favored pasteurized milk cheese, 6 per cent indicated no preference while 40 per cent preferred raw milk cheese.