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The Effect of Raw Milk Microbial Flora on the Sensory Characteristics of Salers-Type Cheeses

¹ Institut National de la Recherche Agronomique, Unité de Recherches Fromagères, 15000 Aurillac, France
² Institut National de la Recherche Agronomique, Unité de Recherches sur la viande, laboratoire "flaveur", 63000 Clermont-Ferrand-Theix, France
³ ENITA, Unité typicité des produits alimentaires, Clermont-Ferrand, France

Corresponding author: Cécile Callon; e-mail: callon{at}clermont.inra.fr.

The sensory characteristics of Salers Protected Denomination of Origin raw-milk cheeses are linked to the biochemical composition of the raw material (milk) and to the resultant microbial community. To evaluate the influence of the microbial community on sensory characteristics, Salers-type cheeses were manufactured with the same pasteurized milk, reinoculated with 3 different microbial communities from 3 different filtrates from microfiltered milks. Each cheese was subjected to microbial counts (on selective media), biochemical tests, and volatile and sensory component analyses at different times of ripening. Adding different microbial communities to specimens of the same (biochemically identical) pasteurized milk lead to different sensory characteristics of the cheeses. Cheeses with fresh cream, hazelnut, and caramel attributes were opposed to those with fermented cream, chemical, and garlic flavors. The aromatic compounds identified (esters, acids, alcohols, and aldehydes) in these cheeses were quite similar. Nevertheless, one milk was distinguished by a higher content of acetoin, and lower 2-butanone and 3-methylpentanone concentrations. Over the production period of 1 mo, the different cheeses were characterized by the same balance of the microbial population assessed by microbial counts on different media. This was associated with the stability of some sensory attributes describing these cheeses. Nevertheless, there was no linear correlation between microbial flora data and sensory characteristics as measured in this study.

Key Words: raw milk • sensory analysis • volatile compounds • Salers cheese

Abbreviation key: BP = Baird Parker agar, CFC = cetrimide-fucidin-cephalosporin medium, FH = facultative heterofermentative agar, HO = Hoyle medium, MRS = de Man, Rogosa, and Sharpe medium, MSE = Mayeux, Sandine, and Elliker medium, OGA = oxytetracycline glucose agar, PCA = plate count agar, PDO = Protected Denomination of Origin, SB = Slanetz Bartley medium

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