title: Effect of rate of addition of starter culture on textural characteristics of buffalo milk Feta type cheese during ripening.
abstract: The effect of rate of addition of starter culture on textural characteristics of buffalo milk Feta type cheese was investigated during ripening period up to two months. The textural characteristics of buffalo milk Feta type cheese in terms of hardness, cohesiveness, springiness, gumminess and chewiness were analyzed by using textural profile analyzer. The maximum hardness was found with cheese made using 1% culture, while the minimum was found with 2% culture. The cohesiveness and springiness decreased as the level of addition of starter culture increased. The chewiness of cheese also decreased, as the rate of addition of starter culture increased for cheese making. In addition to this, yield, moisture, fat, FDM, protein, salt and S/M of fresh buffalo milk Feta type cheese increased with the increase in rate of addition of starter culture; however, TS of experimental cheeses decreased.
authors.affiliation: Dairy Technology Division, NDRI, Karnal, 132001 Haryana India.
authors.forename: Sanjeev
authors.initials: S
authors.lastname: Kumar
authors.affiliation: Dairy Technology Division, NDRI, Karnal, 132001 Haryana India.
authors.forename: S K
authors.initials: SK
authors.lastname: Kanawjia
authors.affiliation: Dairy Technology Division, NDRI, Karnal, 132001 Haryana India.
authors.forename: Suryamani
authors.initials: S
authors.lastname: Kumar
authors.affiliation: Dairy Technology Division, NDRI, Karnal, 132001 Haryana India.
authors.forename: Sunil
authors.initials: S
authors.lastname: Khatkar
keywords: Buffalo milk; Feta cheese; Ripening; Starter culture; Textural characteristics
references.citation: Int J Food Microbiol. 2003 Apr 25;82(2):153-61
references.pmid: 12568755
references.citation: Biochem J. 1932;26(4):1006-14
references.pmid: 16744902