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Suitable blend formulations of buffalo milk Cheddar cheese and fresh curd for processed cheese and cheese spread



Suitable blend formulations of buffalo milk Cheddar cheese and fresh curd for processed cheese and cheese spread



Japanese Journal of Dairy and Food Science 42(3): A-111-A-116



A blend comprising 25, 50 and 25% of young, medium and mature buffalo milk Cheddar cheese was the most suitable for manufacturing processed cheese and cheese spread. The age of the young, medium and mature cheese was 2-3, 4-5 and 6-8 months respectively. Average values for pH, titratable acidity, moisture and ripening index of the blend were 5.35, 1.0%, 35.8% and 19.3% respectively.

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