Quality of cheddar cheese from buffalo milk incorporated with goat milk and Lactobacillus casei

Rao, K.H.; Singh, S.

Indian Journal of Dairy Science 60(3): 160-164


ISSN/ISBN: 0019-5146
Accession: 016823803

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The quality of cheddar cheese made from buffalo milk supplemented with 10-25% goat milk (GMS) and Lactobacillus casei as an adjunct starter at 0.5% was analysed. Augmentation of cheese starter culture with L. casei showed stimulatory effect on the development of acidity in buffalo milk cheddar cheese incorporated with goat milk during ripening. The extent of proteolysis and lipolysis were significantly higher in cheeses with goat milk (P<0.01) and with L. casei (P<0.05). The final content of soluble protein in GMS cheeses with and with out L. casei were between 9.85-10.05% and 9.75-9.90%, respectively. Lipolysis measured in terms of free fatty acids content increased from 14.80 to 18.30 u.eq/g in cheeses with goat milk, while L. casei inclusion further improved it to 19.00 u.eq/g. The improvement in biochemical changes was reflected in sensory attributes of cheese. The flavour scores ranged between 36 and 39 after four months of ripening, while the lower scores for control cheeses showed flat flavour. The improvement, however, was appreciable and significant (P<0.05) after 4 months of storage. The maximum flavour score of 40.0 was recorded for GMS-25 cheese at the age of 8 months, while similar score with L. casei was observed at 6 months. The body and textural scores (28.0) of cheeses with L. casei at 6 months were similar to those of cheeses made without L. casei at the age of 8 months, the improvement in sensory attributes could be advanced by 2 months. It is suggested that inclusion of goat milk and L. casei as an adjunct starter improves the flavour, body and texture of buffalo milk cheddar cheese.