Nutritional Comparison of Cow and Buffalo Milk Cheddar Cheese

Murtaza, Mian Anjum; Rehman, S.; Anjum, Faqir Muhammad; Anjum, M. I.

doi:10.3923/pjn.2008.509.512

Cited by 16 publications

(18 citation statements)

References 10 publications

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“…The significant differences in minerals profile of cheese are found because as compared to cow, buffalo milk contains considerably higher minerals contents especially calcium [7,8]. Minerals contents increased non-significantly (p>0.05) during ripening.…”

Section: Minerals Profilementioning

confidence: 96%

“…However, salt content, pH value and acidity were non-significantly (p>0.05) influenced by the milk sources. The considerable variation in composition of cheese prepared from two different species are because the buffalo milk is richer in milk constituents especially fat, lactose and caseins [6,8] and these significant inter-species differences are reflected in the characteristics of the cheeses produced [20].…”

Section: Compositionmentioning

confidence: 99%

“…The considerable difference between cow and buffalo milk cheeses may be due to the significant differences in the composition of both types of milk as the milk from buffalo is more affluent in casein, lactose and fat contents than cow [7,8] and moreover, along with these differences, the capacity of milk to be acidified is higher for buffalo than cow [2,6]. After 4 months of cheese ripening, significant increase in lactic acid concentration was observed as compared to 2 months (Figure 1).…”

Section: Lactic Acidmentioning

confidence: 99%

“…Similarly, the capacity of milk to be acidified is better for buffalo's milk as compared to cow [6,7]. This milk is exceptional for production and manufacturing of various milk products owing to its nutritional composition and buffering capacity [8,9].…”

Section: Introductionmentioning

confidence: 99%

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Minerals and Lactic Acid Contents in Buffalo Milk Cheddar Cheese; a Comparison with Cow

Murtaza¹,

Huma²,

Sameen³

et al. 2014

JFNR

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The aim of the study was to compare the minerals and lactic acid profile of Cheddar cheese prepared from cow and buffalo milk. Milks standardized at 4% fat level were used to prepare Cheddar cheese. The cheese was prepared and stored for 120 days ripening at 4°C. Chemical composition and minerals contents were determined at one month intervals during ripening. Lactic acid concentration was estimated after 2 and 4 months of ripening. The results revealed that cheese from buffalo milk had significantly higher level of fat, protein, ash, lactose and lactic acid contents as compared to that prepared from cow milk. Sodium, calcium and potassium contents were also considerably higher in the cheese prepared from buffalo milk. During ripening, significant decrease in lactose and pH value, while increase in acidity and lactic acid contents was observed. However, ripening did not influence the minerals profile of the cheese. It was accomplished that buffalo milk Cheddar cheese is nutritionally superior to cow milk cheese.

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Section: Minerals Profilementioning

confidence: 96%

Section: Compositionmentioning

confidence: 99%

Section: Lactic Acidmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Minerals and Lactic Acid Contents in Buffalo Milk Cheddar Cheese; a Comparison with Cow

Murtaza¹,

Huma²,

Sameen³

et al. 2014

JFNR

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show abstract

“…Cheddar is a hard type of cheese having high nutritional value owing to the concentration of caseins, fat, minerals and vitamins [1,2]. It is a biochemically active product that experiences momentous changes during ripening [3].It undergoes a multifarious chain of microbial and enzymatic reactions responsible for the characteristic flavor and texture [4,5].…”

Section: Introductionmentioning

confidence: 99%

Cheddar Cheese from Cow Milk with Elevated Conjugated Linoleic Acid Levels

Murtaza¹,

Huma²,

Hayat³

et al. 2014

JFNR

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The aim of the study was to evaluate the effect of feed management on conjugated linoleic acid (CLA) level in milk and subsequently on fatty acid profile of cheese. Twenty cows were divided into 2 groups, fed on grass silage and pasture feed with sunflower supplementation for 14 days. Milk samples were collected and analyzed for composition and fatty acid profile using gas chromatograph. Cheddar cheese was manufactured from both milk types and ripened for 120 days. During ripening, it was analyzed for composition and fatty acid quantification. The supplemented diet significantly increased the CLA content in milk. Similarly the cis-9, trans-11 CLA content in Cheddar cheese were more than twofold in case of supplemented diet as compared to grass silage. During ripening, CLA concentration remained stable. The sunflower supplementation showed no effect on cheese composition. Hence, supplemented pasture resulted in elevated CLA content in milk compared to grass silage.

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Buffalo Milk Utilization for Dairy Products

Pandya

Khan²

2006

Handbook of Milk of Non‐Bovine Mammals

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Nutritional Comparison of Cow and Buffalo Milk Cheddar Cheese

Cited by 16 publications

References 10 publications

Minerals and Lactic Acid Contents in Buffalo Milk Cheddar Cheese; a Comparison with Cow

Minerals and Lactic Acid Contents in Buffalo Milk Cheddar Cheese; a Comparison with Cow

Cheddar Cheese from Cow Milk with Elevated Conjugated Linoleic Acid Levels

Buffalo Milk Utilization for Dairy Products

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