Utilization of butter milk in manufacture of buffalo milk cheddar cheese: Changes during ripening

Joshi, N.S.; Thakar, P.N.

Journal of Food Science and Technology (Mysore) 30(3): 172-175

1993


ISSN/ISBN: 0022-1155
Accession: 009710779

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Abstract
Buffalo milk was standardized to casein : fat ratio of 0.7, using skim milk and various proportions of sweet cream butter milk for preparing Cheddar cheese. Incorporation of butter milk in cheese significantly increased the moisture, acidity, maturity index and total volatile fatty acid contents compared to control cheeses, whereas the pH was reduced. Sensory evaluation of the cheeses revealed that the cheese made by substituting 25% casein of skim milk by butter milk was at par with that of control. Further addition of butter milk in buffalo milk brought deterioration in the cheeses.