Effect of processing variables on the quality and shelf-life of processed cheese from buffalo milk cheddar cheese

Sachdeva, S.; Singh, S.; Tiwari, B.D.; Ram, J.

Australian Journal of Dairy Technology 49(2): 75-78


Accession: 008543568

Download citation:  

Article/Abstract emailed within 1 workday
Payments are secure & encrypted
Powered by Stripe
Powered by PayPal

Processed cheese was made from a blend of microbial rennet buffalo milk Cheddar cheese of different ages. Among different emulsifying salts, a mixture of trisodium citrate and disodium hydrogen phosphate in the ratio of 1:2 and added at the rate of 3% was found to be the most suitable. Commercial formulations of emulsifying salts commonly used in processed cheese from cow milk cheese, yielded an acidic and coarse product when used in buffalo milk processed cheese. Higher heat treatment (85 degree C/5 min compared with a control treatment of 75 degree C/5 min) imparted a mealy, dry and brittle texture to cheese. Potassium sorbate, Delvocid and Nisaplin were added as preservatives to processed cheese packed in tin cans and stored at 30 +- 1 degree C and 8 +- 1 degree C. No marked effect of preservatives on the shelf-life of processed cheese was observed and it remained acceptable for 4 months at 30 degree C and more than 12 months at 8 degree C.