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The effects of the indigenous raw milk flora on the chemical composition of Austrian Bergkâse was evaluated by means of repeated cheesemaking experiments from raw or pasteurised milk. GeneraIly, changes caused by the pasteurisation of raw milk did not significantly affect the gross com- ( position of the resulting cheeses but, as monitored by sampIing during maturation, systematically showed effects on proteolysis, Whereas degradation of ast-casein proved to be delayed in cheeses made from pasteurised milk due to effects caused by heat treatment and partial eIimination of the raw milk flora, an enhanced cIeavage of l3-casein was found in cheeses from pasteurised milk. These differences were also evident in the water-soluble fraction and, partly, in fractions containing smaller breakdown products and were presumably caused by heat-induced changes in the plasmin/plas- minogen complex. Additionally, effects of heat treatment and of indigenous raw milk flora on alka- line phosphatase and Iipolysis were observed. © InralElsevier, Paris. Bergkâse / raw milk flora / pasteurisation / composition / proteolysis

Raw milk flora affects composition and quality of Bergkäse. 2. Chemical composition