Effect of incorporation of cheese slurry and supplementation with Lactobacillus casei on the quality of buffalo milk Cheddar cheese

Singh, S.; Kanawjia, S.K.

Journal of Food Science and Technology (Mysore) 25(5): 276-279

1988


ISSN/ISBN: 0022-1155
Accession: 001810339

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Abstract
Cheddar cheese was prepared from buffalo milk by adding up to 3% cheese slurry and viable cells of Lactobacillus casei to the milled curd, and ripening at 8+or-1 degrees C for up to 12 months. At the end of 9 months both flavour and body and texture scores were higher in cheese samples containing 2% slurry plus cells of L. casei (0.2%). Biochemical characteristics such as pH, free fatty acids and soluble N were higher, but titratable acidity was lower in cheese samples containing slurries than control samples.