Study on the production and quality improvement of soft unripened cheese made from buffalo milk as compared with camel milk

• Main Authors: A.A. Farooq, M. Khaskheli, M.A. Arain, S. Inayat
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2010-02-01
• Series: Italian Journal of Animal Science
• Online Access: http://www.aspajournal.it/index.php/ijas/article/view/1207
• ISSN: 1594-4077; 1828-051X

The study was carried out to produce and improve the quality of soft unripened cheese made from buffalo milk as compared to cheese made from camel milk using conventional cheese-making technique. Before making cheese all the milk samples were skimmed and analyzed for their physico-chemical composition. Mean values for pH, acidity, specific gravity, total solids, SNF, fat percentages of raw and skimmed camel milk samples, respectively were 6.87±0.03 and 6.87±0.04, 0.17±0.01 and 0.18±0.01, 1.015±0.001 and 1.023±0.001, 11.69±0.33 and 7.93±0.27, 7.59±0.26 and 7.64±0.26, 4.09±0.36 and 0.29±0.08, and total protein, casein, lactose, ash and chlorides percentages of raw and skimmed milk samples respectively were 3.16±0.20 and 3.56±0.41, 2.21 ±0.23 and 1.67±0.11, 3.48±0.27 and 3.14±0.29, 0.94±0.03 and 0.93±0.07, and 0.26±0.01 and 0.25±0.01, whereas the mean values of buffalo raw milk were 6.53, 0.17%, 1.032, 15.78%, 9.23%, 6.55%, 5.35%, 4.01%, 3.24%, 0.64%, 0.07%, and skimmed milk were 6.55, 0.18%,1.035, 10.27%, 10.12%,0.15%, 4.80%, 3.38%, 4.74%, 0.49% and 0.078% respectively. The cheese samples were analyzed for their physico-chemical properties. The mean values for pH was (5.23± 0.13), acidity in terms of lactic acid (1.01± 0.23%), total solids (29.54±0.39%), solids not fat (28.66± 0.33%), fat (0.88±0.19%), total proteins(23.14±0.42%), casein(17.57±0.68%), ash(2.15±0.14%) and chloride contents(0.67± 0.08%) whereas the values of physico-chemical quality of soft unripened cheese made from buffalo milk for pH, acidity, total solids, SNF, fat, total protein, casein, ash and chlorides percentages were respectively 5.47, 0.45, 30.79, 30.49, 0.3, 23.44, 17.41, 1.65,0.355. Trial 1 yielded the highest percentage (7.68) of cheese followed by Trial 2 (7.38), Trial 3 (7.22) and Trial 5 (5.68). While Trial 4 yielded the lowest percentage (5.49). Whereas cheese yielded from buffalo milk was 12.22 %. Samples from each trial were presented to the panel of five judges for sensory evaluation. Trial 4 rated highest score for physical appearance, body and texture and taste/ flavor followed by Trial 3, Trial 2, Trial 1 and Trial 5. In contrast to camel milk cheese, buffalo milk cheese significantly showed the highest score in all aspects.