A study on vi̇llage type white cheese production from Buffalo's milk contained different fat ratios

In this study, village type White Cheese production was performed from buffalo milk contained different amounts of milk fat. White cheese samples obtained from buffalo milk contained 2%, 2.5%, 3%, 3.5% and 4% milk fat were examined on the 0, 60, 120 and 180 days of storage for their chemical, microbiological and sensory changes. At the same time, texture properties were examined on the days 0, 60 and 120. During the ripening period, significant differences in white cheese samples for dry matter, fat, fat in dry matter, ash, water-soluble nitrogen, protein and maturation index values were determined ( p<0.05). In terms of microbiological properties, total bacteria and coliform bacteria were decreased in white cheese samples during the storage period. In the cheese samples, yeast and mold counts on day 0 and coliform bacteria on day 180 were not detected. Due to the increasis in the fat content of the cheeses, appearance, texture and flavor scores also increased. When the texture properties were evaluated, significant differences were found in the values of hardness, adhesiveness, springiness, gumminess and chewiness ( p<0.05).