How does pasteurization affect the flavor of cheese?

Pasteurization significantly affects the flavor of cheese by altering the milk chemistry. This thermal process involves heating the milk to eliminate harmful bacteria and pathogens while also affecting the proteins and fats present in the milk. As the milk undergoes pasteurization, it can lead to denaturation of proteins, which can change how these proteins interact during fermentation and rennet coagulation.

The alteration in milk chemistry can lead to changes in the flavor profile of the cheese. For example, pasteurized milk may not develop the same depth of flavor compounds that are typically formed during the natural fermentation process found in raw milk cheeses. This means that while pasteurization provides safety and consistency in production, it can also result in a more predictable, and sometimes less complex, flavor profile in the finished cheese.

Therefore, understanding the impact of pasteurization on milk chemistry is crucial for cheese professionals, as it directly influences the final product's flavor characteristics.