Evaluation of selected fungal milk coagulants for manufacture of buffalo milk Cheddar cheese

Upadhyay, K.G.

Gujarat Agricultural University Research Journal 16(2): 100

1991


ISSN/ISBN: 0250-5193
Accession: 002102577

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Abstract
The aim of this study was to evaluate fungal milk coagulants, Meito (M) and Rennilase (R), for manufacture of buffalo milk Cheddar cheese, using calf rennet (C) as control. They were used alone or in 50:50 combination (i.e. CM, CR and MR). Their performance was evaluated by determining curd firmness, setting time, composition of whey and fresh cheese, and yield of cheese using standard routine methods. In addition, the cheeses were subjected to chemical analysis during ripening. Fungal coagulant performance was comparable with C, and yield and composition of whey and cheese did not differ significantly between rennets. During ripening M and CM cheeses showed significantly higher moisture retention, greater proteolysis and VFA release than C; they were also organoleptically superior. Contrarily, R and CR cheeses exhibited bitterness.