Abstract
This investigation was carried out to study the flavour, chemical and textural changes during the accelerated ripening of buffalo milk Gouda cheese. Gouda cheese was manufactured using heat-shocked cells of Lactobacillus helveticus and Flavorage enzymic preparation. Cheese was analysed for different attributes at pre-determined intervals. The study revealed that the flavour and body and texture developments were more rapid in the experimental cheeses. The pH, soluble protein and FFA values were higher in experimental cheeses than in the controls. Synergistic action of Lactobacillus helveticus and Flavorage resulted in the fastest changes in cheese. The Instron textural studies revealed that hardness, springiness, gumminess and chewiness decreased during ripening, whereas cohesiveness increased. All textural attributes, except cohesiveness, were lower in experimental cheese as compared to control.
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