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Use of higher temperature for accelerating ripening of buffalo milk cheddar cheese



Use of higher temperature for accelerating ripening of buffalo milk cheddar cheese



Asian Journal of Dairy Research 4(4): 209-216



The effect of maturing buffalo milk Cheddar cheese, at two temperatures viz. 5-6.degree. C and 12-13.degree. C for a total period of 6 months, on the rate of flavour and body and texture development, acidity development, proteolysis and lipolysis was studied. At 4 months, cheeses ripened at 12-13.degree. C had similar flavour and body and texture scores and total volatile fatty acids (TVFA) to 6 months old cheeses cured at 5-6.degree. C, showing an acceleration in rate of ripening by 2 months. The higher temperature of ripening had significant effect on the pH as well as on the development of acidity of cheese. The rate of protein breakdown products as determined by water soluble nitrogen (expressed as maturity index) was significantly greater at higher temperature of curing showing an advancement of about 4 months in rate of proteolysis over low temperature cured cheeses. Thus, ripening of buffalo milk Cheddar cheese can be successfully accelerated by employing elevated temperature of ripening.

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