Effects of low-pressure homogenisation on the sensory and chemical properties of Emmental cheese

Abstract The study investigated the effects of a pre-processing routine on the sensory and chemical properties of Emmental cheese and the suitability of temporal dominance of sensations (TDS) in analysing dynamic sensory changes during mastication. Cheeses were produced with milk homogenised at various pressures (0, 5 and 10 MPa and a control), incubated at 37 °C for 1 h and pasteurised. Homogenised milk cheeses were less yellow, more consistent in colour, had smaller eyes, were higher in taste intensity, salty and sour tastes, less elastic and more crumbly, fatty, sticky and smooth. TDS curves showed dramatic changes in textural attributes. Cheese produced with homogenised milk had higher concentrations of FFA, higher moisture and salt contents and lower protein and fat contents. Positive consequences of the routine on the characteristics of the cheeses were found. TDS was beneficial as an addition to traditional sensory profiling methods and as a stand-alone method. Industrial relevance The application of a novel low pressure homogenisation routine in cheesemaking leads to desirable changes in sensory and chemical properties of the resultant cheese. This process could be used on an industrial scale. This study also shows the potential of TDS as a tool in assessing dynamic sensory changes in cheese and encourages its use as an aid in product development of cheeses.