Ripening Changes in Cephalotyre “RAS” Cheese Manufactured from Raw and Pasteurized Milk with Special Reference to Flavor

Abstract Ripening changes in Cephalotyre cheese, the most popular hard type produced in the United Arab Republic under the name of Ras Cheese, were investigated for flavor. Experimental Ras cheeses were manufactured from raw and pasteurized milk. The chemical changes during ripening for six months were examined for composition and chemical changes that affect flavor intensity; namely, acidity, pH, soluble protein, lactose, and total volatile fatty acids. Cheeses of the two treatments were evaluated for flavor, body, and texture after 3 months, the time commonly held before this cheese can be marketed with consumer acceptability. Raw milk cheese scored much higher for flavor. There was a close relationship between good flavor and high total volatile acidity. Milder flavor was associated with moderate soluble protein and low volatile acidity. On the other hand, pasteurized milk cheese had a more compact body and smoother texture, and fewer holes and cracks. Nevertheless, pasteurized milk Ras cheese may not withstand technological and economic competition from raw milk cheese until the inferior flavor problem can be solved.