Utilization of buffalo milk Cheddar cheese made using butter milk solids in processed cheese manufacture

Joshi, N.S.; Thakar, P.N.

Indian Journal of Dairy Science 49(5): 353-355

1996


ISSN/ISBN: 0019-5146
Accession: 003007550

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Abstract
Buffalo milk standardized to 0.7:1 casein:fat ratio using skim milk:buttermilk in proportions of 100:1 (control), 75:25 (T1), 50:50 (T2), 25:75 (T3) and 0:100 (T4) was used to make Cheddar cheese which was ripened at 8+or-1 degrees C and 86% relative humidity for up to 180 days. Processed cheeses P1, P2 and P3 were prepared from 25:75, 25:75 and 50:50 blends of control with T1, T2 and T3 cheese respectively, to which were added 2% sodium citrate, 0.5% salt and water prior to processing. All were organoleptically acceptable, but slightly more acidic than control processed cheese made without buttermilk. The processed cheese contained about 45% moisture and 61.8% fat in DM. Processed cheeses made from 90-day Cheddar cheeses were slightly sticky, whereas P2 and P3 processed cheese made from 180-day cheese had a slightly coarse texture.