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Effect of processing variables on the quality and shelf-life of processed cheese spread from buffalo milk Cheddar cheese



Effect of processing variables on the quality and shelf-life of processed cheese spread from buffalo milk Cheddar cheese



Indian Journal of Dairy Science 49(4): 259-269



Processed cheese spread (PCS) was manufactured from a 25:50:25 blend of 2-3 month:4-5 month:6-8 month Cheddar cheese prepared from buffalo milk using microbial rennet. Trisodium citrate (TSC) and disodium hydrogen phosphate (DSHP) were added in 1:0, 0:1, 2:1, 1:1 and 1:2 ratios as emulsifier, and the product was packaged in pre-sterilized tin cans. The most suitable TSC:DSHP combination was 1:2, added at 3%.

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