Год выпуска: 2012 Автор: Muhammad Safiullah Virk and Muhammad Zafarullah Издательство: LAP Lambert Academic Publishing Страниц: 104 ISBN: 9783659126697
Описание
Probably Emmental is the best-known cheese among cheeses, widely manufactured hard cheese from cow milk having round regular eyes due to propionic acid fermentation. The objective of this study was to prepare the said cheese with buffalo milk which is the second largest milk in production over the world (13%) and ranks first in Pakistan (63%). Buffalo milk is richer in all major components like fat, protein, lactose, minerals and ultimately total solids than that of cow milk, so it was be assumed that cheese made from this milk would be different than usual one made from cow milk. Compositional, physico-chemical, microbiological, rheological and sensorial characteristics of emmental cheese from buffalo milk were studied in comparison with the cheese made from cow milk.
