CHEESE TECHNOLOGY

Lesson 25. PROBLEMS IN BUFFALO MILK CHEESEMAKING

Module 11. Cheese from buffalo milk

Lesson 25

PROBLEMS IN BUFFALO MILK CHEESE MAKING

25.1 Introduction

Most of the well known cheese varieties of the world are conventionally produced from cow milk. However, buffalo milk too has been utilized with considerable success for manufacture of certain varieties of cheeses. Cheese made from buffalo milk displays typical body and textural characteristics. More specifically, where chewing and stringing properties are especially desired as in case of Mozzarella cheese, buffalo milk is technologically preferable over cow milk. In Italy, fresh and Pasta Filata cheese, especially Mozzarella, has been traditionally prepared from buffalo milk. In Balkan countries, several types of white brined and pickled cheeses are prepared from buffalo milk. Feta (Greece), Domiati (Egypt), Queso Blanco (South and Central America) and Paneer (India) are among the prominent cheeses mainly prepared from buffalo milk. In countries where buffalo milk predominates, several cheese varieties are now manufactured from buffalo milk, which were earlier prepared from cow milk.

25.2 Problems Associated with Cheesemaking from Buffalo Milk

The manufacture of cheese originated and flourished in countries with relatively cold climate where cows are the main milch animals. Consequently, methods of cheese manufacture were developed for cow milk and emphasis was given to those varieties for which cow milk happens to be most suitable. In contrast, in our country the major share of milk is from buffaloes. Buffalo milk is not considered suitable raw material for making certain ripened cheese varieties such as Cheddar, Gouda, Emmental, etc.

Ripened varieties are characterized by their soft, mellow and velvety body and texture and rich pleasing flavor. The cheese made from buffalo milk results in flat flavor and hard, rubbery and dry body and texture. This is mainly because of the qualitative and quantitative differences between cow milk and buffalo milk. Following phenomena are observed while manufacturing cheese from buffalo milk:

• Slower development of acidity

• Faster renneting time

• Lower retention of moisture in the curd

• Hard, rubbery and dry body

The high buffering capacity of buffalo milk, due to its higher calcium and casein content is the cause for slower development of acidity. Faster renneting time may be attributed to its higher colloidal calcium content (~160 mg/100 ml as compared to only 8 mg/100 ml cow milk). Lower retention of moisture in the curd is the result of low hydration of its casein compared to cow milk casein. Hard, rubbery and dry body may be due to high curd tension which, in turn, is the result of the following:

• Higher content of casein with bigger size of the micelles,

• High content of calcium and magnesium, more so in the colloidal state,

• Larger proportion of solid fat with bigger size of globules and

• Low voluminosity and solution of its casein micelles compared to the same in cow milk.

Cheddar, the most common variety of cheese made in India does not develop proper flavor and body and texture when it is made from buffalo milk. The major problem is considerably faster rate of renneting and syneresis, which result in lower retention of moisture in the finished product. This in turn, affects adversely, the three most important biochemical reactions, i.e. glycolysis, proteolysis and lipolysis which constitute the cornerstone of cheese flavor development.