Effect of additives and lactobacillus casei on flavor development in cheddar cheese from buffalo milk

Jha, Y.K.; Singh, S.

Journal of Food Science and Technology (Mysore) 27(5): 268-271

1990


ISSN/ISBN: 0022-1155
Accession: 007239237

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Abstract
Acceleration of flavour development during ripening process of Cheddar cheese was studied. The addition of sodium citrate and sodium bicarbonate to milk failed to accelerate the flavour development. Supplementation of milk with Lactobaccilus casei at 0.5% level along with the normal starter bacteria culture accelerated flavour development which was correlated with glycolysis, proteolysis and lipolysis during ripening.