Process standardization of emmental cheese from buffalo milk

Ladkani, B.G.; Srinivasan, M.R.

Asian Journal of Dairy Research 7(1): 18-22

1988


Accession: 007689405

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Abstract
During process standardization, it was observed that the addition of 1.15% culture I and 1.65% culture II in HTST pasteurised cows and buffalo milk and cooking the cut curd to 55.degree.C was found to give optimum changes in acidity, pH and moisture expulsion at the different stages of curd making. Cheese samples of cow, buffalo and mixed milk had the gross composition as per US standards, though cheese from buffalo milk had relatively low moisture.