NUTRITIONAL EVALUATION OF DIFFERENT CHEDDAR CHEESE VARIETIES MADE FROM BUFFALO AND COW MILK

Abstract

The effect of milk source on physico-chemical properties of cheddar cheese was studied. Cheddar cheese samples were prepared from milk of buffalo, cow and their combinations in 75:25, 50:50 and 25:75 ratios. These samples were analyzed for moisture, ash, fat, protein, lactose, total solids, solid non-fat, energy contents, pH, titrable acidity and sensory characteristics. The results showed higher moisture content 42.96% in cow milk cheese than 41.65% in buffalo milk cheese and 41.20% in cheese made from 50:50 combination of milk. However, it was comparable to 25:75 and 75:25 combinations. The ash 3.936-4.000% and protein contents 23.39-23.55% were more or less the same for all cheese samples, except 25.44% protein content of 50:50 combination of milk. The buffalo milk cheese had the highest fat content of 30.18%. The pH decreased from 6.05 to 5.62 and titratable acidity increased from 0.018 to 0.056% for all cheese samples during three-days. Analysis of all cheese samples, particularly those with higher content of buffalo milk showed good sensory characteristics. Thus, buffalo milk and different combinations of buffalo and cow milk could be preferred over cow milk alone for making good quality cheddar cheese.