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.
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Acknowledgement
Authors thankfully acknowledge the Director, National Dairy Research Institute, Karnal for providing the facility for conducting this work. The financial assistance in terms of senior research fellowship (SRF) by ICAR, New Delhi for conducting research work. The first author is also grateful to the authorities of Rajendra Agricultural University, Bihar for grant of study leave.
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Kumar, S., Kanawjia, S.K., Kumar, S. et al. Effect of rate of addition of starter culture on textural characteristics of buffalo milk Feta type cheese during ripening. J Food Sci Technol 51, 800–804 (2014). https://doi.org/10.1007/s13197-011-0565-z
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DOI: https://doi.org/10.1007/s13197-011-0565-z