Effect of buffalo milk admixing on textural quality of goat cheese

Abstract

Goat milk is gaining importance because of its unique chemical and nutritional components and richness in nutraceuticals. However, on technological front variation in protein composition adversely influence product quality specially the textural characteristics of fermented milk products and cheeses. Present investigation was carried out to investigate the admixing of buffalo milk, on quality attributes of cheese; Admixing of buffalo milk in goat milk improved the protein, fat content and rennet coagulation time in cheese milk. Moreover buffalo milk admixing above 40 percent increased the fat recovery in cheese besides enhancing the protein content. Level of buffalo milk and casein to fat (C:F) ratio in cheese milk had a significant (P