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Ripening behaviour of buffalo milk cheddar cheese made with different whey draining acidities



Ripening behaviour of buffalo milk cheddar cheese made with different whey draining acidities



Indian Journal of Dairy Science 55(3): 136-141



The whey acidity at running did not significantly (P<0.05) influence the pH, MNFS (moisture in non-fat substance), MI (maturity index), PTA-soluble N (phosphotungstic acid soluble nitrogen), TVFA (total volatile fatty acid) contents, flavour, body and texture and total score during the ripening of the experimental cheese. The period of ripening did not significantly influence MNFS and body and texture score of the cheese.

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Accession: 004305837

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