Comparison on quality characteristics during ripening of cheddar cheese-making from two different raw milk

In order to investigate the quality characteristics of Cheddar cheese made from Chinese buffalo milk and Holstein milk,physicochemical determination,texture measurement and sensory evaluation were combined to study on it.The results shown that during the 90 d of ripening the protein content decreased by about 1%~4% and fat content decreased by about 4%~10%.The higher the maturity temperature,the greater the mass fraction content decreased.The protein and fat content were higher in buffalo milk cheese than Holstein milk cheese,and buffalo milk cheese had higher drop both of them.The pH value first increased and then decreased subsequently.During the 90 d of ripening,two kinds of cheese' hardness increased first and then decreased,cohesion increased,elasticity decreased.It found that two kinds of cheese had the best flavor ripening 60 days at 10 ℃ by sensory evaluation,and buffalo milk cheddar cheese was favored slightly.It can be used for the quality control of buffalo milk cheddar cheese ripening period.