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Parallel productions of Austrian Bergkâse from raw or pasteurised milk were perfonned to monitor the effect of heat treatment on physical and sensory properties of the mature cheeses and, in sorne parameters, during ripening. Apart from sorne seasonal variations, analyses of variance showed that neither mechanical properties nor cheese body col our were influenced by the pasteuri- sation of the milk. However, sensory characterisation of smell and aroma as weil as of the basic taste categories of the mature Bergkâse samples showed that pasteurisation leads to reduced intensities of the typical Bergkâse flavour but increases bitterness scores significantly. In line with results from preceding papers, it may be concluded that it is essential to use raw milk for the production of Bergkâse with satisfactory product properties. © Inra/Elsevier, Paris. Bergkâse / raw milk flora / pasteurisation / physical property / sensory property

Raw milk flora affects composition and quality of Bergkäse. 3. Physical and sensory properties, and conclusions.