Abstract:
The effect of milk source on physico-chemical properties of cheddar cheese was
studied. Cheddar cheese samples were prepared from milk of buffalo, cow and their combinations in
75:25, 50:50 and 25:75 ratios. These samples were analyzed for moisture, ash, fat, protein, lactose,
total solids, solid non-fat, energy contents, pH, titrable acidity and sensory characteristics. The results
showed higher moisture content 42.96% in cow milk cheese than 41.65% in buffalo milk cheese and
41.20% in cheese made from 50:50 combination of milk. However, it was comparable to 25:75 and
75:25 combinations. The ash 3.936-4.000% and protein contents 23.39-23.55% were more or less the
same for all cheese samples, except 25.44% protein content of 50:50 combination of milk. The buffalo
milk cheese had the highest fat content of 30.18%. The pH decreased from 6.05 to 5.62 and titratable
acidity increased from 0.018 to 0.056% for all cheese samples during three-days. Analysis of all cheese
samples, particularly those with higher content of buffalo milk showed good sensory characteristics.
Thus, buffalo milk and different combinations of buffalo and cow milk could be preferred over cow
milk alone for making good quality cheddar cheese
