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摘要
Buffalo milk is at the top in Indo-Pak milk production; however, not characterized and studied in depth. Cheddar cheese is produced in the world from cow milk and low fat product is preferred on compositional basis but fells short in quality. The study was designed to manufacture the low fat Cheddar cheese from buffalo milk and assess that how fat content affects its structure and rheology. Cheddar cheese was manufactured from buffalo milk standardized at 2% and 4% fat levels and was investigated for chemical composition, microstructure, hardness and rheological characteristics. Reduction in milk fat from 4% to 2% enhanced the moisture and protein levels and reduced the fat contents in cheese. Confocal scanning laser microscopy showed that the size and the number of non-spherical fat globules reduced on lowering the fat levels in cheese. Reducing the fat contents of buffalo cheese increased the elastic and viscous modulus at 20 degrees C but no perceptible variations were observed at 40 degrees C. The discrepancy in cheese rigidity (elastic and viscous modulus) might be owing to the modifications in gel network between buffalo milk proteins and fats that was consequence of variations in fat content and their distribution. Total hardness in low fat cheese found by compression and texture profile as 783.33g and 8194.67g respectively was almost two times than of full fat cheese (340.00g and 4947.33g, respectively). The established results have momentous variations as compared to those reported in cow milk cheese. Hence, it can be concluded that reduced fat buffalo milk produced cheese with acceptable textural and structural quality.
- 出版日期2013
