Chapter 10: Artisanal Cheese Chemistry

Artisanal raw milk cheeses develop a more distinctive and intense flavour than pasteurized milk cheeses because of a more diverse raw milk microflora, differences in proteolysis patterns, higher lipolysis, and a larger concentration of volatiles due to the action of non-microbial and microbial enzymes. These chemical changes result in particular and typical sensory characteristics that elicit consumer preferences. Although European artisanal changes are well documented, artisanal Latin American cheeses are the least reported, particularly Mexican cheeses. Thus, in this chapter, the chemical composition of the most representative and unique artisanal Mexican cheeses as determined by the manufacturing process and their microbiological composition are presented. Additionally, their potential use as functional foods due to the rich variety of bioactive compounds generated through artisanal fermentation is reviewed.