Incorporation of Lactobacillus adjuncts culture to improve the quality of Feta-type cheese made using buffalo milk.

Feta-type cheese was made from buffalo milk using commercial adjunct culture of Lactobacillus helveticus and Lactobacillus casei along with standard mesophillic cheese cultures. The sensory, biochemical and texture characteristics of the experimental cheeses were studied during ripening. Expert panellists observed, significant differences (P < 0.01) between the control and the experimental cheeses. The pH, titratable acidity, soluble protein and free fatty acid content of the experimental cheeses were found to be significantly (P < 0.01) higher than those of the control. The texture parameter values of the experimental cheeses were found to be significantly (P < 0.01) lower than values of the control.

Effect of coagulants on the quality of chhana and rasogolla obtained from admixture of buffalo milk and butter milk.

A study was carried out to investigate the effect of different coagulant (lactic acid, citric acid and calcium lactate) on yield, sensory and textural characteristics of chhana and rasogolla made from admixture of buffalo milk and sweet cream butter milk (SCBM). The highest yield of chhana was observed with calcium lactate whereas the minimum yield was found with citric acid. There was no significant difference found with respect to flavour and colour and appearances scores, however, significant (p < 0.01) difference found in body and texture of chhana samples prepared with different coagulant. In addition to that, significant (p < 0.05) difference observed with respect to body and texture, flavour and porosity of rasogolla, but no significant difference was observed in colour and appearance as well as sweetness of rasogolla prepared with chhana obtained from varying coagulants. Among different coagulants, citric acid was found best suitable for chhana as well as rasogolla making.

Effect of varying level of dried milk proportion on formulation and reconstitution of Phirni mix powder.

An investigation was undertaken to study the varying proportion of WMP to SMP (25:75, 50:50 and 75:25) for formulation of Phirni mix powder (PMP). The sensory quality of experimental Phirni increased consistently with the increase in the levels of WMP upto 50:50, thereafter, decreased significantly (p < 0.01). The maximum sensory scores were obtained with a proportion of 50:50 for all sensory attributes. The textural characteristics were found significant (p < 0.01) with the increase in the proportion of WMP. Further, the formulation was reconstitute by dispersing the PMP with varying levels of water (50 : 30, 50 : 40 and 50 : 50) and followed by cooked at 85 ± 5 °C for different cooking time (5,10 and 15 min). The results obtained among the reconstituted water on the sensory and textural attributes were found significant (p < 0.01). The maximum sensory scores were observed at 10 min cooking time with 50: 40 proportion of PMP to water.

Effect of rate of addition of starter culture on textural characteristics of buffalo milk Feta type cheese during ripening.

The effect of rate of addition of starter culture on textural characteristics of buffalo milk Feta type cheese was investigated during ripening period up to two months. The textural characteristics of buffalo milk Feta type cheese in terms of hardness, cohesiveness, springiness, gumminess and chewiness were analyzed by using textural profile analyzer. The maximum hardness was found with cheese made using 1% culture, while the minimum was found with 2% culture. The cohesiveness and springiness decreased as the level of addition of starter culture increased. The chewiness of cheese also decreased, as the rate of addition of starter culture increased for cheese making. In addition to this, yield, moisture, fat, FDM, protein, salt and S/M of fresh buffalo milk Feta type cheese increased with the increase in rate of addition of starter culture; however, TS of experimental cheeses decreased.