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



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



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



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.

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