Export quality semihard blue cheese from local buffalo milk [Philippines]
1987
Davide, C.L. | Peralta, C.N. | Pagsuberon, G.J. | Sarmago, I.G. (Philippines Univ., Los Banos, College, Laguna (Philippines). Dairy Training and Research Inst.)
The suitability of buffalo milk in the manufacture of a semihard blue-type cheese was investigated. Batches of fat-standardized and whole buffalo milk were analyzed for composition and made into blue cheese in comparison with cow milk. Cheese yield, quality and consumer's acceptability were determined. The pure white buffalo milk had 2-3 times higher fat than cow milk. It coagulated faster with rennet, and gave a curd that firmed 30% quicker than that for cow milk. Whole buffalo milk gave a highly acceptable blue cheese (CORYBLUE) containing significantly lower moisture and protein but higher fat than did cow milk. Although slower to ripen than the cow blue cheeses (control), CORYBLUE had the piquant flavor and aroma, blue-veined white interior, and slightly salty taste that characterize the imported blue-type cheeses. Except for the creamier mouth-feel, its sensory characteristics were not significantly different from those of the control cheese. Standardizing buffalo milk to 3% fat increased the cheese protein and moisture contents but significantly different from those of the control cheese. Standardizing buffalo milk to 3% fat increased the cheese protein and moisture contents but significantly decreased fat content. It also minimized fat loss in the whey but gave the resultant cheese sensory qualities significantly lower than those of the cow blue cheese. Cheese yield was likewise decreased.
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