Lactose prehydrolysis of buffalo milk with beta -D-galactosidase in order to accelerate ripening of Cheddar cheese. II. Ripening of Cheddar cheese

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

Cultured Dairy Products Journal 27(3): 6-9


Accession: 002148791

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The influence of lactose hydrolysis in buffalo milk with Maxilact and Lactozym enzymes, and use of higher ripening temp. on ripening changes in Cheddar cheese was examined. Trichloroacetic acid- and phosphotungstic acid-soluble nitrogen, tyrosine and volatile fatty acids (TVFA) were accelerated in lactose hydrolysed buffalo milk cheese. Aging of cheese at 15+or-1 degrees C, however, gave marginally lower TVFA in cheese at 6 months for Maxilact, and at 6 and 9 months for Lactozym-added buffalo milk as compared with control (unhydrolysed milk) cheese ripened at the same temp. Proteolytic products, on the other hand, in control as well as test cheeses were higher throughout aging at higher temp. Use of higher temp. of ripening caused greater proteolysis as well as fat breakdown in control cheese compared with experimental cheese ripened at lower temp. Increase in titratable acidity during aging was marginally lower for test cheeses, but when ripened at higher temp. they had more acidity at 6 and 9 months of age. pH of experimental cheese was higher throughout aging, but at 15+or-1 degrees C it was less at 6 and 9 months of age. Control cheese ripened at 15+or-1 degrees C for 9 months, and test cheeses ripened at this temp. for 6 and 9 months developed acidic flavour.