Preparation of Calcium-Milk Coagulum from Buffalo Milk and Study its Chemical, Sensory and Rheological Properties

Abstract

Abstract Milk coagulum, made by mixing calcium chloride into warmed whole buffalo milk, was the subject of research into its chemical and sensory qualities. The yield of calcium-milk coagulum was 25.7%, above the yield of soft cheese (19.9%). Calcium milk coagulum had the following percentages of water, total solids, acidity, carbs, proteins, ash, and fat after being refrigerated for one day at 71 °C: 56.4%, 43.6%, 0.14 %, 4.5 %, 20.27%, 1.4%, and 21%. When compared to soft cheese, the corresponding numbers were 51.2%, 48.8%, 0.15, 3.51, 20.19, 1.6%, and 26.4%. Ratings for flavor, holes, and bitterness in calcium milk coagulum after 28 days of storage were greater than scores for soft cheese. On the other hand, ratings for texture and body were lower. There were more molds and yeasts in the soft cheese sample and a higher overall bacterial count compared to the calcium milk coagulum.