Vol. 6, Issue 5 (2018)
Effect of buffalo milk admixing on textural quality of goat cheese
Author(s): Atanu Das, Ashish Kumar Singh, Sanket Borad, Heena Sharma and Latha Sabikhi
Abstract: Goat milk is gaining importance because of its unique chemical and nutritional components and richness in nutraceuticals. However, on technological front variation in protein composition adversely influence product quality specially the textural characteristics of fermented milk products and cheeses. Present investigation was carried out to investigate the admixing of buffalo milk, on quality attributes of cheese; Admixing of buffalo milk in goat milk improved the protein, fat content and rennet coagulation time in cheese milk. Moreover buffalo milk admixing above 40 percent increased the fat recovery in cheese besides enhancing the protein content. Level of buffalo milk and casein to fat (C:F) ratio in cheese milk had a significant (P<0.05) effect on textural parameters. Enhancing the level of buffalo milk concentration and C:F ratio significantly improved the primary as well as secondary textural properties. It can be concluded that buffalo milk admixing at or above 40 percent level in goat milk improved the textural properties of resultant cheese.
Pages: 3430-3435 | 545 Views 102 Downloads
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How to cite this article:
Atanu Das, Ashish Kumar Singh, Sanket Borad, Heena Sharma, Latha Sabikhi. Effect of buffalo milk admixing on textural quality of goat cheese. Int J Chem Stud 2018;6(5):3430-3435.
