Utilization of butter milk in manufacture of buffalo milk Cheddar cheese - standardizing the conditions for curd setting

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

Indian Journal of Dairy Science 49(5): 350-352

1996


ISSN/ISBN: 0019-5146
Accession: 003007551

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Abstract
The possibility was investigated of using sweet cream buttermilk to replace various proportions of skim milk in the standardization of buffalo milk for Cheddar cheese manufacture. Using Wiesby 1488 starter and Fromase (microbial rennet from Rhizomucor miehei) coagulant, a level of 4.5 g coagulant/100 kg milk produced optimum curd firmness when milk was standardized with skim milk but produced a soft weak curd when 25, 50, 75 or 100% of the skim milk was replaced by buttermilk. Satisfactory curd firmness of buffalo milk standardized with sweet cream buttermilk was obtained using 4.5 g coagulant/100 kg milk when the setting temperature was increased from 32 to 33 degrees C and level of starter added was increased from 1.5 to 2.0%.