The influence of ripening temperature (11, 14, 17, 20 degrees C) and ripening time (60, 90 days) on sensory properties and melting quality of Raclette cheeses made from raw milk, pasteurised milk and microfiltered milk has been investigated using the `special cubic model` experimental design. With increased ripening temperature substantial acceleration of ripening was achieved. The higher ripening temperature led to higher counts of propionibacteria in raw milk cheeses, and, independent of the milk treatment, to higher concentration of free short chain acids, accelerated proteolysis, higher aroma intensity, decrease in water content and higher firmness. Raw milk Raclette should be ripened at less than or equal to 11 degrees C for 90 days, whereas pasteurised milk Raclette can he ripened at less than or equal to 14 degrees C for 90 days and microfiltered milk Raclette at 17 degrees C for 60 days in order to achieve comparable sensory properties and melting quality
