Abstract:
This study was carried out to preparecottage cheese from first five days (1st, 2nd, 3rd, 4th and 5th) Nili Ravi Buffalo Postpartum Milk (Colostrum) and its quality attributes were compared with Cheese (control) made with normal Nili Ravi Buffalo Milk.Before making cheese Postpartum Milk of first five days and control was analyzed for their Physico-chemical attributes. Nili Ravi buffalo Colostrum cottage cheese showed a significantly (P < 0.05%) higher Fat %, Protein %, Casein%, T.S % and Chlorides % in the first days colostrum and trend is decreasing with the passage of age of milk from 1st day to 5th day (i.e.38.90±0.379to 22.85±1.572, 21.83±0.406 to12.54±0.277, 20.09±0.485 to 11.58±0.207, 59.36±0.569to 46.19±1.646,1.97± 0.037to 0.61±0.003). The Physical quality (pH, Titratable acidity) results are non-significant but trend is decreasing in control as compared to colostrum cottage cheese. Percentages of all the Chemical contents decreases with the increase in the age (days) of the postpartum milk. Similarly, marked differences were observed in actual yield percentage. These results supported that 2nd Day cottage cheese was scored better with proper cottage cheese attributes as compared to Cottage cheese made from Nili Ravi Buffalo Milk.
Page(s):
217-217
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023
Keywords:
Colostrum
,
Colostrum
,
Cheese making
,
Quality enhancement
,
Cottage cheese