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Pakistan Journal of Nutrition
  Year: 2008 | Volume: 7 | Issue: 3 | Page No.: 509-512
DOI: 10.3923/pjn.2008.509.512
 
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Nutritional Comparison of Cow and Buffalo Milk Cheddar Cheese

Mian Anjum Murtaza, Salim - Ur - Rehman, Faqir Muhammad Anjum and Muhammad Anjum

Abstract:
Cheddar cheese was manufactured from cow and buffalo milk using commercially available starter cultures (Lactococcus lactis ssp. Cremoris and Lactococcus lactis ssp. Lactis). Cheese was analyzed for proximate composition, pH, acidity, lactose and mineral contents and sensory perception (flavor, aroma and texture) after 2 and 4 months of ripening. All the chemical composition was significantly influenced by cow and buffalo milk. Buffalo milk cheese was found considerably superior in nutritional profile. Lactose content and pH decreased and acidity increased significantly during ripening of 120 days. On sensory evaluation, buffalo milk cheese was ranked appreciably higher for all the sensory parameters as compared to that of cow milk.
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How to cite this article:

Mian Anjum Murtaza, Salim - Ur - Rehman, Faqir Muhammad Anjum and Muhammad Anjum, 2008. Nutritional Comparison of Cow and Buffalo Milk Cheddar Cheese. Pakistan Journal of Nutrition, 7: 509-512.

DOI: 10.3923/pjn.2008.509.512

URL: https://scialert.net/abstract/?doi=pjn.2008.509.512

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