Study on the Characteristics of Cheddar Cheese Prepared from Different Blends of Buffalo and Goat Milk

Abstract

Cheese is a good food while traveling. It is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is a more compact form of nutrition and has a longer shelf life than milk from which it is made. Goat cheese is known as Chevre, after the French word for goat. Goat cheese is often higher in protein and lower in fat than cheese from cow’s milk. Regardless of excellent nutritional profile goat milk has been an ignored commodity; researchers and manufacturers have paid very little attention for its direct consumption and use in product value addition. In our current study Cheese was prepared from goat and buffalo milk and their blends 75:25, 50:50, 25:75, respectively. Samples thus prepared were packed in air-tight polyethylene bags and stored at 4±1ºC. Samples were evaluated for different physicochemical analysis i.e. fat, protein, lactose, ash, total solids, pH, acidity and organoleptic qualities on monthly basis up to 120 days of storage period. All the analysis was conducted in the Laboratories of Department of Animal Products Technology (DAPT) and Department of Food & Nutrition, University of Veterinary and Animal Sciences Lahore and Ravi Campus Pattoki. The data thus obtained from all the parameters was analyzed using analysis of variance technique to determine the level of significance. Statistical analysis showed that the storage and treatments had the non-significant effect on pH, acidity, moisture, protein, lactose of cheddar cheese. The sensory evaluation of different treatments of goat and buffalo milk in cheddar cheese varied non-significantly among each other. However, evaluation during storage varied significantly with respect to color and taste. Furthermore, the interaction between treatments and storage was found non-significant in smell, texture and overall acceptance.