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Influence of different level of casein/fat ratio on textural characteristics of buffalo feta type cheese

Indian Agricultural Research Journals

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Title Influence of different level of casein/fat ratio on textural characteristics of buffalo feta type cheese
 
Creator KUMAR, SANJEEV
KANAWJIA, S K
KUMAR, SURYAMANI
 
Subject Casein/fat; Feta cheese; Ripening; Textural characteristics
 
Description The effect of different level of casein/fat (C/F) ratio on textural characteristics of buffalo feta type cheese were investigated up to 2 months of ripening. The rate and extent of textural development during ripening can be monitor by measuring some of the quantifiable rheological characteristics of cheese in terms of hardness, cohesiveness, springiness, gumminess and chewiness were determined by employing textural profile analyzer (TPA) during ripening period at 15 days interval. The maximum hardness was found with cheese prepared using C/F ratio of 0.80, while the minimum hardness was found with C/F ratio of 0.60 throughout the ripening period. The maximum cohesiveness and springiness was found in cheese made with C/F ratio of 0.80 and minimum cohesiveness and, springiness was found in cheese made with C/F ratio of 0.60. However, cohesiveness and springiness of all experimental cheeses decreased throughout the ripening period.
 
Publisher Directorate of Knowledge Management in Agriculture
 
Contributor —
 
Date 2011-10-11
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
—
 
Format application/pdf
 
Identifier http://epubs.icar.org.in/ejournal/index.php/IJAnS/article/view/11335
 
Source The Indian Journal of Animal Sciences; Vol 81, No 10 (2011)
0367-8318
 
Language eng
 
Relation http://epubs.icar.org.in/ejournal/index.php/IJAnS/article/view/11335/5385
 
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