Effect of technological parameters on the characteristics of kasseri cheese made from raw or pasteurized ewes’ milk

Two groups of kasseri cheese (pasta filata type) were manufactured from raw or pasteurized ewes’ milk, without starter cultures. Cheeses of each group were divided into two subgroups: the first was ripened and stored at 4°C and packaged in plastic film; the second ripened and stored at 15°C and coated with paraffin wax. Milk pasteurization and technological parameters had a significant effect on the pH ( P < 0.05), while only technological parameters had an effect on the total solids content. At day 120, the range of mean cfu/g counts for the mesophilic aerobic flora was 9.5 × 107−1.4 × 108; for the thermophilic streptococci, the range was 2.6 × 107−7.6 × 107; and for the thermophilic bacilli, 9.8 × 106−1.7 × 107. Changes in the N fractions became significant after 30 days of ripening. For mature 120‐day‐old cheeses, the percentage of total N soluble at pH 4.6 was 22.7%–22.9% in raw milk cheeses and 19.0%–21.7% in pasteurized milk cheeses. The percentage of total N soluble at 12% TCA was 10.1%–12.2% in raw milk cheeses and 7.3%–11.5% in pasteurized milk cheeses; the percentages of total N soluble at 5% PTA were 3.1%–4.0% and 2.6%–3.6%, respectively. The residual αs‐casein percentages at day 120 ranged between 63% and 78% of the respective area at day 1; the residual β‐casein ranged between 67% and 75%. There were some characteristic differences in the reverse phase‐HPLC peptide profiles of the four cheeses. In general, the effect of the different ripening conditions was more pronounced in cheeses made from pasteurized milk.