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Azarnia, S.-Robert, N.-Lee, B.: Biotechnological methods to accelerate Cheddar cheese ripening. Critical Reviews in Biotechnology, 26, 2006, pp. 121-143.

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Article

Minerals and Lactic Acid Contents in Buffalo Milk Cheddar Cheese; a Comparison with Cow

1Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan

2National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan


Journal of Food and Nutrition Research. 2014, Vol. 2 No. 8, 465-468
DOI: 10.12691/jfnr-2-8-6
Copyright © 2014 Science and Education Publishing

Cite this paper:
Mian Anjum Murtaza, Nuzhat Huma, Aysha Sameen, Muhammad Saeed, Mian Shamas Murtaza. Minerals and Lactic Acid Contents in Buffalo Milk Cheddar Cheese; a Comparison with Cow. Journal of Food and Nutrition Research. 2014; 2(8):465-468. doi: 10.12691/jfnr-2-8-6.

Correspondence to: Mian  Anjum Murtaza, Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan. Email: anjum_ft@yahoo.com

Abstract

The aim of the study was to compare the minerals and lactic acid profile of Cheddar cheese prepared from cow and buffalo milk. Milks standardized at 4% fat level were used to prepare Cheddar cheese. The cheese was prepared and stored for 120 days ripening at 4°C. Chemical composition and minerals contents were determined at one month intervals during ripening. Lactic acid concentration was estimated after 2 and 4 months of ripening. The results revealed that cheese from buffalo milk had significantly higher level of fat, protein, ash, lactose and lactic acid contents as compared to that prepared from cow milk. Sodium, calcium and potassium contents were also considerably higher in the cheese prepared from buffalo milk. During ripening, significant decrease in lactose and pH value, while increase in acidity and lactic acid contents was observed. However, ripening did not influence the minerals profile of the cheese. It was accomplished that buffalo milk Cheddar cheese is nutritionally superior to cow milk cheese.

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