A cheese model used to perform sensory evaluation of flavour compounds
extracted from various cheese varieties was made with caseins, low he
at milk powder, deodorized milk fat, NaCl and rennet. Its composition
and physicochemical properties were close to mature hard cheese, apart
from a lower dry matter content and sodium concentration, and a highe
r lactose concentration. Its preparation was established in order to a
void drainage for at least 24 h, which should allow the incorporation
of not only some lipophilic substances such as aromas but also some wa
ter-soluble substances such as amino acids and peptides. The theologic
al behaviour of the cheese model measured by a compression test had a
pattern similar to some hard cheeses but with much lower values and it
s flavour was evaluated as neutral. Compared to some lightly flavoured
cheeses, this cheese model was found to be slightly salty, bitter or
sour, and had only a light milky aroma.