Compositional and textural characteristics of unripened mixed milk Cheddar cheese manufactured by half-whey salting technique.

摘要

Quality of Cheddar cheese made from mixed milks using the half-whey salting technique was evaluated with respect to its influence on composition, other chemical indices, yield efficiency, mineral partitioning and their retention in cheese and texture profile of unripened cheese, including the relationship between mineral content and textural characteristics. Fresh experimental cheeses made from mixed milks (buffalo:cow) in 70:30 (M1) and 60:40 (M2) proportions had significantly improved moisture and moisture-in-non-fat substances (MNFS) with concomitant reduction in salt and salt-in-moisture (SM). A significant lower pH and higher acidity, a marked depletion of total minerals, calcium, but not phosphorus with concomitant lower retention of calciumand phosphorus were observed. Such changes in moisture, MNFS and mineral content had a significant influence on hardness, brittleness, gumminess and chewiness of M1 milk cheeses, but not of M2 milk cheeses. Total minerals, calcium and phosphorus contents of cheese correlated significantly with a large number of textural characteristics. The half-whey salting had no marked influence on fat, fat-in-DM, protein (except for M2 cheese), yield (except for M2 cheese) and recovery of milk constituents in cheese as well as proteolytic and lipolytic indices. Beneficial effect of mixing cow milk in a higher proportion (60:40) was also noticed for moisture retention and texture characteristics.