PRODUCTION OF A CHEESE MODEL FOR SENSORY EVALUATION OF FLAVOR COMPOUNDS

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.