摘要 : The suitability of milk preserved by refrigeration and CO2 addition for the manufacture of Afuega'l Pitu, a Spanish acid-coagulated short-ripened cheese, was evaluated at pilot scale using an autochthonous cheese starter. Cheeses ... 展开 The suitability of milk preserved by refrigeration and CO2 addition for the manufacture of Afuega'l Pitu, a Spanish acid-coagulated short-ripened cheese, was evaluated at pilot scale using an autochthonous cheese starter. Cheeses manufactured, aftermilk pasteurization, from vacuum degasified refrigerated CO2-treated samples (pH 6.2) were compared with 2 control cheeses made from pasteurized milk (fresh or refrigerated). The multiplication and acidification capacity of lactic acid bacteria as wellas the production of volatile compounds during cheesemaking and ripening were not affected by the previous refrigeration and CO2-treatment of raw milk nor by the residual CO2 still present in pasteurized milk after degasification and pasteurization. Residual CO2 retarded the proteolysis although no differences in proteolysis and sensory properties were detected at the optimum time of consumption (15 days) between cheeses made from CO2-treated milk and those made from untreated control milk. CO2-treatment effectively prevents the decrease in cheese yield caused by the microorganisms present in raw milk of poor microbial quality. These results support the use of CO2-addition in preservation of milk for cheesemaking, especially when it has a high initialmicrobial load. The method can be satisfactorily used in the manufacture of Afuega'l Pitu cheese and may be extended to the production of other acid-coagulated cheeses. 收起