Physicochemical, textural and sensory properties of white soft cheese made from buffalo and cow milk mixtures

Abstract

The physicochemical, textural and sensory properties of white soft cheeses made from three different buffalo and cow milk mixtures (100:0, 70:30 and 30:70) during 3‐month storage were studied. The increase in buffalo milk concentration resulted in increasing total cheese yield, dry matter (DM) and fat retention and fat in DM content. However, it caused reductions in moisture content, salt intake, hardness, chewiness, elasticity, sensory hardness and sensory cohesiveness of the samples. The percentage of water‐soluble nitrogen to total nitrogen increased during storage resulting in decreased fracturability, hardness (textural and sensory), cohesiveness (textural and sensory), springiness, chewiness and elasticity. The panellists evaluated the white soft cheese made with buffalo milk as the most acceptable.

The effects of different spices on chemical, biochemical, textural and sensory properties of White cheeses during ripening

“…The overall average pH value was calculated as 4.73±0.09. These values were lower than the pH values reported by Peralta (1986) in pineapple queso de pina cheeses, and the white soft cheeses in the studies by Dimitreli et al (2017). On the other hand, it was higher than the pH values determined by Topçu and Saldamlı (2006) and Soltani et al (2015) in Turkish and Iranian white cheeses, respectively.…”

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