Effect of adding 10, 15 and 20% unsalted sour buttermilk to buffaloe's milk on
some chemical and rheological properties was studied.
Results showed that acidity increased and pH, T.S., fat and T.N. of buffaloe's
milk proportionally decreased by adding an increased volume of buttermilk.
Incorporation of 10, 15, and 20% unsalted buttermilk to buffaloe's milk decreased
rennet coagulation time (R.C.T.) and curd tension and increased curd syneresis.
Buttermilk alone was not coagulated by rennet.
Ras cheese was made from buffaloe's milk replaced by 15% sour buttermilk
using liquid calf rennet or HALA rennet. Addition of 15% buttermilk to buffaloe's milk
decreased yield, pH , fat, fat I D.M. and T.N. contents and raised moisture content,
salt I D.M., acidity, soluble nitrogen (S.N.), S.N.IT.N., N.P.N.IT.N. soluble tyrosine
(S.Tyr) and tryptophan (S.Try) and T.V.FA
Adding buttermilk to buffaloe's milk increased unsaturated fatty acids (US. FA
) and decreased saturated fatty acids (S.F.A. ) of resultant Ras cheese.
Type of rennet had no clear effect on yield, salt, and salt I D.M. of Ras cheese.
Fat and T.N. contents decreased while acidity, moisture, S.N., S.N.IT.N., N.P.N.,
N.P.N.IT.N. S.Tyr, S.Try, and T.V.FA increased in HALA Ras cheese as compared
with liquid rennet cheese. US. FA were higher and S.FA were lower in Ras cheese
made using liquid rennet than those cheese made using HALA.
Adding 15% unsalted buttermilk to buffaloe's milk improved the organoleptic
properties and increased the economic profit of produced cheese.