Study of some factors affecting the ripening of Buffalo milk cheddar cheeses slurry and its bitter peptides (in Iraq)
1983
Tuckey, N.K.
Buffalo milk has high content of fat total solids which results in high cheese yield in comparison to cow milk. The main goal of the study was to utilize some ripening means in order to improve quality of buffalo milk cheddar cheese slurry. Cow milk coagulating enzymes were used, calf rennet and enzyme extract from Mocor meihie mold. The results were obtained: Employing microbial rennet in cheese slurry curd making produced highly acceptable and less crumbly cheese slurry having typical cheddar flavor at 3 days ripening. However, this slurry developed a high level of unacceptable bitterness after 4 days of ripening
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