UTILIZATION OF BUTTER MILK IN MANUFACTURE OF BUFFALO MILK CHEDDAR CHEESE - CHANGES DURING RIPENING

Buffalo milk was standardized to casein : fat ratio of 0.7, using skim milk and various proportions of sweet cream butter milk for preparing Cheddar cheese. Incorporation of butter milk in cheese significantly increased the moisture, acidity, maturity index and total volatile fat ty acid contents compared to control cheeses, whereas the pH was reduc ed. Sensory evaluation of the cheeses revealed that the cheese made by substituting 25% casein of skim milk by butter milk was at par with t hat of control. Further addition of butter milk in buffalo milk brough t deterioration in the cheeses.