Organic Acid Contents of Buffalo Milk Cheddar Cheese as Influenced by Accelerated Ripening and Sodium Salt

Abstract

The effect of sodium chloride on the production of organic acids during ripening of buffalo milk Cheddar cheese at elevated temperature was evaluated. Buffalo milk Cheddar cheese was produced by adding sodium chloride at the rate of 0, 1 and 2% and stored for ripening at 4C and 12C for 120 days. The cheese was evaluated for organic acids i.e., lactic, acetic, citric, pyruvic, formic, butyric and maleic and mineral contents, including sodium, calcium and potassium at 60 and 120 days of ripening. The results showed that elevated ripening temperature accelerated the production of all organic acids and significantly increased their concentrations. However, during ripening, no effect on minerals profile was observed. High level of salt decreased the production of organic acids during ripening irrespective of ripening temperatures. Hence, it was concluded that elevated ripening temperature and enhanced sodium concentrations showed considerable effect on organic acids production. PRACTICAL APPLICATIONS Worldwide, Cheddar cheese is produced from cow's milk, but buffalo milk ranks at the top in Pakistan's milk production and, being nutritionally rich, is more suitable for cheese. Moreover, cheese ripening is a lengthy process and attempts to shorten the ripening time using a range of systems have had varying degrees of success. Organic acids are the major products of glycolysis during ripening and play an integral role in cheese quality. The addition of salt affects the cheese ripening and hence influences the production of organic acids. The project was designed with greater significance to determine the effect of sodium chloride on production of organic acids during accelerated ripening of buffalo milk Cheddar cheese. Practically, the project concluded that the optimal quantity of salt addition should be 1% in cheese manufacturing and recommended the ripening at 12C for 120 days in buffalo milk Cheddar cheese for better compositional profile.

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

“…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).…”

“…As a result, fresh curd having bland flavour and rubbery texture is converted into a product with attractive flavour and smooth texture [3,11]. The flavours produced in cheese are very multifaceted and comprise of substances including organic acids, which are the metabolites of bacterial cultures [2,12].…”

“…It is the metabolite of glycolysis reaction during cheese ripening [2,14]. Quantitative determination of lactic acid is important because it is an indicator of bacterial activity and contributes to cheese quality by imparting flavour [15,16].…”

“…About 80% of the world's buffalo milk is produced in India and Pakistan and on account of its composition; it is much appropriate for soft and hard type of cheeses [2,6].…”

Cheddar Cheese from Cow Milk with Elevated Conjugated Linoleic Acid Levels

“…It is influenced by individuality, breed, species, and stage of lactation, health, nutritional status and diet management of producing animals [8,9]. Diet management plays a key role in modulating the milk composition particularly fatty acid profile of ruminant milk [10].…”