Adding 10, 15 or 20% unsalted sour buttermilk to buffaloe's or goat's milk
proportionally increased acidity and decreased pH, T.S., fat and T.N. contents. Rennet coagulation time (R.C.T.) and curd tension of buffaloe's or goat's milk
were reduced by adding 10, 15 and 20% unsalted buttermilk, whereas curd syneresis
increased. Ras cheese made from 85% admixture milk (buffaloe's and goat's milk 1 :1)
and 15% buttermilk had lower values of yield, pH, fat and T.N. than those of control
cheese. Adding buttermilk to admixture milk increased moisture, salt, salt I D.M.,
acidity, S.N., S.N.fT.N., N.P.N., N.P.N.fT.N., S.Tyr, S.Try and T.v.FA values of Ras
cheese. Adding 15% buttermilk to admixed milk decreased saturated fatty acids
(S.FA) and increased unsaturated fatty acids (U.S.FA) values of Ras cheese. Yield, moisture and S.FA values of Ras cheese made using Formase were
lower and acidity, fat, S.N., N.P.N., S.Tyr, S.Try and U.S. FA contents were higher
than those of Ras cheese made using liquid calf rennet. Type of rennet had no clear
effect on salt, T.N. and T.V.FA contents of cheese. Protein recovery did not change
when liquid rennet or Formase was used in cheese production, whereas fat recovery
decreased in Formase cheese. Fat and protein losses in whey increased and fat and protein recoveries in
cheese decreased in Ras cheese containing buttermilk. Adding buttermilk to Ras cheese milk improved the chemical and organoleptic
properties of the resultant cheese. Organoleptic sensory scores slightly decreased by
using Formase rennet in Ras cheese manufacture.