Sensory Evaluation of Various Gouda Cheeses Produced from Raw Milk

Since 2018, the Korean government has permitted the production and sale of any cheese made from raw milk and aged for at least 60 days. The present study aimed to investigate the sensory characteristics of various types of Gouda cheese produced from raw milk during 60-day aging. The average pH of the raw milk used in this experiment was 6.7±0.4, similar to that of the sterilized milk. The pH of raw-milk Gouda cheese was 5.2±0.5 a day after the 60-day aging period, wherein the pH was 5.5±0.3. In total, 5 samples were used for sensory evaluation in this experiment: Cheeses 1∼5. With respect to flavor, Cheeses 1 and 5 received the highest and lowest scores, respectively. Raw-milk Gouda cheese produced using Salmonella spp.-contaminated raw milk was not greatly influenced by flavor; however, it had a negative effect on its appearance. In the future, it is imperative to carry out sensory evaluation of cheese produced with raw milk contaminated with various food-contaminating bacteria.