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Biochemical, textural and sensory changes during ripening of buffalo milk Cheddar cheese manufactured by half-whey salting technique



Biochemical, textural and sensory changes during ripening of buffalo milk Cheddar cheese manufactured by half-whey salting technique



Indian Journal of Dairy Science 51(4): 226-232



The half-whey salting technique (Czulak, 1964) for the manufacture of Cheddar cheese from buffalo milk was evaluated. In this technique, addition of salt is carried out during cooking after drainage of half of the whey. Salt was added at 0, 1.25, 1.50 and 1.75% (w/v whey drained).

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