摘要：Cheddar cheese was manufactured from cow and buffalo milk using commercially available starter cultures ( Lactococcus lactis ssp. Cremoris and Lactococcus lactis ssp. Lactis ). Cheese was analyzed for proximate composition , pH, acidity, lactose and mineral contents and sensory perception (flavor, aroma and texture) after 2 and 4 months of ripening. All the chemical composition was significantly influenced by cow and buffalo milk. Buffalo milk cheese was found considerably superior in nutritional profile. Lactose content and pH decreased and acidity increased significantly during ripening of 120 days. On sensory evaluation , buffalo milk cheese was ranked appreciably higher for all the sensory parameters as compared to that of cow milk.
