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

摘要

The half-whey salting technique for the manufacture of Cheddar cheese from buffalo milk was evaluated with respect to its influence on composition, chemical indices, yield, mineral partitioning and their retention in cheese. Texture profile of freshcheese, including the relationship between mineral content and texture was also studied. The technique significantly increased the moisture and moisture-in-non-fat substances (MNFS) and decreased total minerals, phosphorus and calcium content of the fresh cheese. Such changes in moisture, MNFS and minerals had a positive influence on texture of the resultant fresh cheese. The calcium and phosphorus contents of cheese were significantly correlated with textural properties. The half-whey salting technique had no significant effect on fat, fat-in-DM, protein, salt, salt-in-moisture, pH, acidity, soluble N, tyrosine and total volatile fatty acids content or yield efficiency of the cheese.