Lactose prehydrolysis of buffalo milk with B-D-galactosidase in order to accelerate ripening of Cheddar cheese. 1. Manufacture of Cheddar cheese

Thakar, P.N.; Vyas, S.H.; Prajapati, P.S.; Upadhyay, K.G.; Miyani, R.V.

Cultured Dairy Products Journal 23(1): 20-21, 23-24


Accession: 001626746

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Cheddar cheese was made from (i) buffalo milk (control), (ii) buffalo milk hydrolysed to 64% using Maxilact (Kluyveromyces lactis) or (iii) buffalo milk hydrolysed to 70% using Lactozym (K. fragilis). Acid development was more rapid with (ii) and (iii) than control, and therefore time between rennet addition and milling was reduced by about 25 min. (i), (ii) and (iii) resp. contained av. 37.47, 38.22 and 38.01% mositure; 30.95, 30.59 and 30.74% fat; 24.28, 24.01 and 24.27% protein; and 1.446, 1.461 and 1.462% salt. Corresponding values for cheese yield were 12.39, 12.63 and 12.59%; values for (ii) and (iii) were significantly higher than for control.