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- W316210911 abstract "Whole Doe and Ewe milk and their mixtures in different proportions (75:25; 50:50; 25:75) were used to study bio-chemical and textural changes during ripening of milk, cooking of curd and cheddaring process used for cheddar cheese production. The Doe and Ewe milk used, had fat, protein and Total solids - 4.30, 2.89 and 12.62 and 6.00, 4.82 and 17.40 percent, respectively. Their mixtures in the ratio of 75:25; 50:50 and 25:75 showed fat, protein and total solids- 5.60, 4.41 and 15.89; 5.1, 4.13 and 15.00; 4.80,3.85 and 13.90 percent, respectively. The starter culture consisting of Lactococcus lactis and Lactococcus cremoris were used. At the end of milk ripening, cooking and cheddaring process, the pH of samples ranged from 6.3 to 5.9; 5.3 to 5.5 and 4.8 to 4.7, respectively. The milk composition exhibited direct correlation with the body and texture of the green cheese samples which is exhibited by fractability. Samples made from 100% Doe and Ewe milk exhibited highest (0.65 N/g) and lowest (70.297 N/g) hardness, respectively. As the proportion of Doe milk decreased in the mixtures, the hardness increased steadily being highest (0.569 N/g) and lowest (0.333 N/g) in 75:25 and 25:75 proportions of Doe and Ewe milk cheese samples, respectively. Standard Plate Counts and Yeast and Mould counts in all the cheese samples were below the standard limits irrespective of types of milk and their mixtures used. Doe and Ewe milk mixed in the ratio of 50:50 found most suitable for making Cheddar cheese with highest sensory characteristics." @default.
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- W316210911 date "2012-01-01" @default.
- W316210911 modified "2023-09-28" @default.
- W316210911 title "Bio-chemical and textural changes in pre-ripening stages during manufacture of cheddar cheese from different blends of doe and ewe milk." @default.
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