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Biochemical changes associated with ripening of Cheddar cheese from buffalo milk: effect of bacterial enzymes in accelerating the cheese ripening



Biochemical changes associated with ripening of Cheddar cheese from buffalo milk: effect of bacterial enzymes in accelerating the cheese ripening



Indian Journal of Dairy Science 42(3): 584-588



In an attempt to produce Cheddar cheese from buffalo milk with Cheddar flavour comparable with cow milk cheese, Cheddar cheese was prepared from buffalo milk after treating the milled curd with lipase- and proteinase-rich extracts of Lactobacillus casei (RTS) + Enterococcus faecalis var. liquefaciens and was ripened at 13+or-1 degrees C. Typical Cheddar flavour formed in the enzyme-treated buffalo milk cheese after 6 months' ripening.

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