Feta-type cheese was made from buffalo milk using commercial adjunct culture of Lactobacillus helveticus and Lactobacillus casei along with standard mesophillic cheese cultures. The sensory, biochemical and texture characteristics of the experimental cheeses were studied during ripening. Expert panellists observed, significant differences (P<0.01) between the control and the experimental cheeses. The pH, titratable acidity, soluble protein and free fatty acid content of the experimental cheeses were found to be significantly (P<0.01) higher than those of the control. The texture parameter values of the experimental cheeses were found to be significantly (P<0.01) lower than values of the control.

The effect of type of milk on sensory and biochemical characteristics of feta‐type cheeses was investigated during the ripening period. Both types of milk were standardized to casein/fat ratio of 0.70. The overall flavor, body and texture score for cow milk feta‐type cheese was found significantly (P < 0.05) higher than the buffalo milk feta‐type cheese, but the overall color and appearance score was found significantly (P < 0.05) higher in buffalo milk feta‐type cheese. The pH of buffalo milk feta cheese was found significantly (P < 0.05) higher than the cow milk feta‐type cheese. In addition to that, the percentage titratable acidity, soluble protein and free fatty acid value were found significantly (P < 0.05) higher in cow milk feta cheese throughout the ripening period. Practical Applications Traditionally, feta cheese is made from ewe's milk or its mixture with goat's milk. The production of ewe and goat milk is around 2% of the world's total milk production. That is why it becomes almost impossible to fulfill the demand of feta cheese particularly from such milk. However, cow milk is readily available throughout the world. So, in order to fulfill the ever‐growing demand of feta cheese worldwide, the technology for manufacture of acceptable quality cheese from cow milk has been successfully developed. The preferred characteristic of feta cheese is white in color; generally, cow milk is bleached in order to obtain white color. But bleaching destroys valuable β‐carotene, which is a major disadvantage of cow milk cheese. However, in India 57% of total milk production comes from buffalo. Therefore, there is a need to develop adaptable technology for manufacture of feta cheese from buffalo milk.

A study was carried out to investigate the effect of different coagulant (lactic acid, citric acid and calcium lactate) on yield, sensory and textural characteristics of chhana and rasogolla made from admixture of buffalo milk and sweet cream butter milk (SCBM). The highest yield of chhana was observed with calcium lactate whereas the minimum yield was found with citric acid. There was no significant difference found with respect to flavour and colour and appearances scores, however, significant (p <0.01) difference found in body and texture of chhana samples prepared with different coagulant. In addition to that, significant (p <0.05) difference observed with respect to body and texture, flavour and porosity of rasogolla, but no significant difference was observed in colour and appearance as well as sweetness of rasogolla prepared with chhana obtained from varying coagulants. Among different coagulants, citric acid was found best suitable for chhana as well as rasogolla making.

The effect of rate of addition of starter culture on textural characteristics of buffalo milk Feta type cheese was investigated during ripening period up to two months. The textural characteristics of buffalo milk Feta type cheese in terms of hardness, cohesiveness, springiness, gumminess and chewiness were analyzed by using textural profile analyzer. The maximum hardness was found with cheese made using 1% culture, while the minimum was found with 2% culture. The cohesiveness and springiness decreased as the level of addition of starter culture increased. The chewiness of cheese also decreased, as the rate of addition of starter culture increased for cheese making. In addition to this, yield, moisture, fat, FDM, protein, salt and S/M of fresh buffalo milk Feta type cheese increased with the increase in rate of addition of starter culture; however, TS of experimental cheeses decreased.

An investigation was undertaken to study the varying proportion of WMP to SMP (25:75, 50:50 and 75:25) for formulation of Phirni mix powder (PMP). The sensory quality of experimental Phirni increased consistently with the increase in the levels of WMP upto 50:50, thereafter, decreased significantly (p<0.01). The maximum sensory scores were obtained with a proportion of 50:50 for all sensory attributes. The textural characteristics were found significant (p<0.01) with the increase in the proportion of WMP. Further, the formulation was reconstitute by dispersing the PMP with varying levels of water (50 : 30, 50 : 40 and 50 : 50) and followed by cooked at 85±5°C for different cooking time (5,10 and 15 min). The results obtained among the reconstituted water on the sensory and textural attributes were found significant (p<0.01). The maximum sensory scores were observed at 10 min cooking time with 50: 40 proportion of PMP to water.