Biochemical, textural and sensory changes during ripening of buffalo milk Cheddar cheese manufactured by half-whey salting technique

摘要

The half-whey salting technique (Czulak, 1964) for the manufacture of Cheddar cheese from buffalo milk was evaluated. In this technique, addition of salt is carried out during cooking after drainage of half of the whey. Salt was added at 0, 1.25, 1.50 and 1.75% (w/v whey drained). A significant reduction in moisture and SNF, a marginal improvement in proteolytic and lipolytic activities, marked changes in Instron texture profile and a significant improvement in sensory properties were observed in cheeses made by addition of salt at the half-whey stage. The ripening time had a significant effect on all the attributes studied except sensory quality of cheese. Based on overall sensory quality, addition of 1.75% salt at the half-whey stage is recommended.