Biochemical changes associated with ripening of Cheddar cheese from buffalo milk: the lipid composition of buffalo milk and zero-day curd

Vema, A.; Anand, S.R.

Journal of Food Science and Technology (Mysore) 24(3): 116-120


ISSN/ISBN: 0022-1155
Accession: 001536379

Download citation:  

Article/Abstract emailed within 1 workday
Payments are secure & encrypted
Powered by Stripe
Powered by PayPal

Buffalo milk (BM) Cheddar cheese was made by presalting pasteurized BM at 45 degrees C, culturing with a multiple-strain starter ('Y', Streptococcus lactis, S. lactis subsp. diacetylactis, S. cremoris) followed by conventional manufacturing methods. BM cheese (ripened for 8-9 months) had 23.3% protein, 29.5% fat, 1.9% salt, 0.6% titratable acidity and pH 5.3; corresponding values for control cheese (made with cow milk (CM)) were 22.5, 32.0, 1.8, 0.7% and 5.3. Total lipid content of BM was 6.9%, approx. 1.8x greater than in CM. BM, CM and the fresh cheeses had similar distributions of triglycerides, phospholipids and fatty acids. Lipase activity of BM and CM resp. was 1.25 and 1.85 micro equiv. FFA ml-1 h-1. Pasteurization (63 degrees C for 30 min) inactivated lipase in both milks.