EVALUATION OF SELECTED FUNGAL MILK COAGULANTS FOR MANUFACTURE OF BUFFALO MILK CHEDDAR CHEESE
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Date
1981
Journal Title
Journal ISSN
Volume Title
Publisher
AAU, Anand
Abstract
The present study was planned and conducted to evaluate the fungal milk coagulants, namely, Rennilaso (R )and Molto (M) for manufacture of buffalo milk Cheddar cheese using calf rennet ( C) as control. They were used alone or in 50:50 combinations (i.e. CM, CR and MR). Cheddar cheese was made from pasteurized-standardized buffalo milk, using slightly higher amount of starter (1.5%), cooking at lower temperature (36°C) and following early and high piling during cheddaring. The cheese were ripened at 5-6°C and 12-13°C for a period of 180 days.
Description
Keywords
DAIRY TECHNOLOGY, EVALUATION