Effect of milk thermisation and farming system on cheese sensory profile and fatty acid composition

The effect of milk thermisation and farming system on the sensory profile and fatty acid (FA) composition of a traditional cheese under real production conditions was evaluated. Raschera Protected Designation of Origin (PDO) cheese, which is produced in North-West Italy, was chosen as a case study. Cheese samples were collected in summer and winter from dairy plants that processed raw milk (IR) or thermised milk (IT) collected from intensive farms, or raw milk (ER) collected from extensive farms. The sensory profile and FA composition of IR and IT cheese were similar. The ER summer cheeses had a lower cream odour, butter odour and aroma. They had a higher rennet, strong toasted, silage, barn, garlic, boiled vegetables, and smoked odours and aromas, a higher hazelnut odour, and tasted more bitter. The ER summer cheese also expressed a more favourable FA composition for human health, which allowed it to be distinguished among the other Raschera cheese