Potential Significance of Adjunct Cultures and Raw Milk on Physicochemical Analysis of Cheddar Cheese

Journal of Environmental and Agricultural Sciences (JEAS). Akinnusotu and Arawande, 2016. Volume 8: 29-37

Open Access – Research Article

Potential Significance of Adjunct Cultures and Raw Milk on Physicochemical Analysis of Cheddar Cheese
Tanveer Aslam Gondal 1, Nuzhat Huma 2, Saeed Akhtar 1, Muhammad Riaz 1, Muhammad Imran 3,*, Ahmed Bilal Waqar 3, Ali Imran 4, Muhammad Atif 3
1 Department of Food Science and Technology, B.Z.U. Multan, Pakistan
2 National Institute of Food Science and Technology, University of Agriculture, Faislabad, Pakistan
3 Department of Diet and Nutritional Sciences, Imperial College of Business Studies, Lahore, Pakistan
4 Institute of Home Economics and Nutrition, Government College University, Faisalabad, Pakistan


Abstract: Present exploration was an attempt to investigate the physicochemical and sensory evaluation of the cheddar cheese using different concentrations of starter’s cultures at different storage intervals. For this purpose, cheddar cheese was prepared through Streptococcus thermophillus and Lactobacillus bulgaricus in combination with starter cultures. In ripening, three types of starter cultures are used including Lc. Cremoris and Lc. lactis (95:5) 95% + Str.thermophilus and Lb.bulgaricus 5% (T1), Lc. Cremoris and Lc. lactis (95:5) 90% + Str. Thermophilus and Lb. bulgaricus10%, Lc. Cremoris and Lc. lactis (95:5) 85% + Str. Thermophilus and Lb. bulgaricus 15% (T3) and along with T0: Lc. Cremoris and Lc. lactis (95:5)100% @0.0025% were prepared for comparison purpose. During study, storage imparts substantial effect on pH and acidity. In pH, storage caused a significant reduction in pH from 5.20±0.001 to 5.09±0.005% at 0 and 90th day, correspondingly. Likewise, the recorded acidity values of cheddar cheese i.e.T0, T1, T2 and T3 were 0.86±0.04, 0.84±0.06, 0.91± and 1.05±0.05, respectively. However during storage, values for ash contents ranged from 3.92±0.03 to 4.01±0.04 at the initiation till the termination of trial. Similarly, protein contents are decreased from 28.31±0.83 to 26.41±0.72% at 0 and 90th day of storage, correspondingly. Moreover, non protein nitrogen (NPN) values of cheddar cheese for treatments T0, T1, T2 and T3 were 1.51±0.07, 1.60±0.06, 1.81±0.05 and 1.92±0.06, respectively whilst during storage, NPN significantly increased from 1.03±0.54 to 2.28±0.43. Conclusively, storage and treatments imparted the substantial effect on the cheddar cheese.

Keywords: Cheddar cheese, Starter cultures, Milk, Physico-chemical analysis, Texture analysis

*Corresponding author:  Muhammad Imran


Cite this article as Gondal, T.A., N. Huma, S. Akhtar, M. Riaz, M. Imran, A. B. Waqar, Ali Imran and M. Atif. 2016. Potential significance of adjunct cultures and raw milk on physicochemical analysis of cheddar cheese. Journal of Environmental & Agricultural Sciences. 8: 29-37. [Abstract] [View FullText] [Citations].

Title: Potential Significance of Adjunct Cultures and Raw Milk on Physicochemical Analysis of Cheddar Cheese

Authors: Tanveer Aslam Gondal, Nuzhat Huma, Saeed Akhtar, Muhammad Riaz, Muhammad Imran, Ahmed Bilal Waqar, Ali Imran, and Muhammad Atif

Pages: 29-37


Copyright © Gondal et al., 2016. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium provided the original author and source are appropriately cited and credited.


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