Physicochemical, texture, microstructure, and antioxidant characteristics of karish cheese made from ultrasonic-treated skimmed buffalo milk

Abstract

The effect of ultrasonic-treated skimmed buffalo milk on the antioxidant, physicochemical, texture, microstructure, microbiological, and organoleptic properties, as well as the yield of karish soft cheese was estimated. Ultrasonic processing of buffalo milk at 35 KHz for 10 and 20 min reduced the curdling time, and improved texture, microstructure, antioxidant, and sensory characteristics of cheese, while cheese yield was not affected compared with the control. On the contrary, prolonged ultrasound treatment (30 min) decreased the quality and acceptability of karish cheese. This study recommends the use of ultrasonically treated skimmed buffalo milk for 20 min in the production karish soft cheese.