Abstract
ABSTRACT Kalari is a traditionally made Himalayan cheese. It is popular in the hilly belts of Jammu and Kashmir, India, and is also known as the “Mozzarella of Kashmir.” It is prepared from raw milk by natural acidification followed by heat coagulation. The present work aims to evaluate the physicochemical and rheological characteristics of Kalari and to gain insight into its composition and functional properties. Rheological characterization based on small amplitude oscillatory shear (SAOS) measurements reveals the cheese to be a viscoelastic material, with the elastic nature dominating viscous behavior at all test conditions. Temperature sweep and Arrhenius plot also enabled to identify rheological response of Kalari at elevated temperatures, which can further elucidate its functionality. Lower values of activation energy (39.57 KJ mol−1) and phase angle (28°) reiterate that the cheese does not flow extensively but undergoes softening and slight melting on exposure to high temperatures. Physicochemical characterization revealed the cheese to possess more protein (33.8% − 42.6%) and moisture (42.9% − 48.1%) than fat (7.5% − 11.9%).
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