Ripening changes in buffalo milk Cheddar cheese made with different milk acidity at setting

Patel, H.G.; Upadhyay, K.G.; Pandya, A.J.

Indian Journal of Dairy Science 47(10): 857-862

1994


ISSN/ISBN: 0019-5146
Accession: 002689348

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Abstract
Buffalo milk, standardised to a casein:fat ratio of 0.68:1.0, pasteurized (72 degrees C for 16 s) and cooled to 4 degrees C was adjusted to acidities of 0.16 (control), 0.18, 0.20 or 0.22% lactic acid. Cheddar cheese was made from each of the acidified milks and the ripening changes monitored. The protein (22.95-24.04%), fat (30.17-31.25%) and moisture contents (36.25-36.66%) of all cheeses were similar. Cheese made from milk with an acidity of 0.20% had a significantly higher pH (5.52 at 6 months of ripening) than all other cheeses (5.40, 5.39 and 5.35 for control, 0.18 and 0.22% milk acidity, respectively). The period of ripening had a significant effect on the pH of all cheeses; the pH decreased during the first 2 months of ripening then increased during months 2-8. Milk acidity and period of ripening had no effect on the content of moisture in SNF in the cheeses. The salt-in-moisture content of cheeses increased over the ripening period (from 4.19-4.20 at 0 months to 4.52-4.64 at 8 months of ripening). Milk acidity did not affect the maturity index, phosphotungstic acid-soluble N or total volatile fatty acid contents; however, stage of ripening did. The sensory scores of cheeses were highly corelated with the ripening index, total volatile fatty acid content and pH.