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Biochemical changes associated with ripening of Cheddar cheese from buffalo milk: ripening changes at 8 degrees C



Biochemical changes associated with ripening of Cheddar cheese from buffalo milk: ripening changes at 8 degrees C



Journal of Food Science and Technology, India 24(3): 121-126



Buffalo milk (BM) Cheddar cheese was manufactured as described in the preceding article and ripened at 8+or-1 degrees C. Changes observed in moisture content, titrable acidity, pH and lactic acid formation were comparable with those in cow milk (CM) Cheddar cheese (control). Decrease in total glycerides and triglycerides resp. in BM cheese was 1.02 and 4.11%, compared with 1.66 and 4.36% for CM cheese. Soluble N was lower for BM cheese than CM cheese.

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