Quality Aspects of Raw Milk Cheeses
The microflora of the raw milk contributes to a greater diversity of cultures and enzymes, which ripens the cheese faster and produces stronger flavors and aromas.
Cheese has been a part of the human diet for thousands of years (Fox and McSweeney, 2004). Over the centuries, cheesemakers have relied on the indigenous microflora and enzymes naturally found in raw milk from domesticated animals to help develop the very specific signature quality traits of the hundreds of different types, styles, and varieties of cheese found around the world (Figure 1). Quality traits such as appearance, aroma, flavor, and texture are critical to the value that consumers plac…
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