Incidence of Lactobacilli in Buffalo Milk Cheddar Cheese
J. M. Dave
Sheth M. C. College of Dairy Science, GAU, Anand Campus, Anand
Corresponding author
M. V. Desai
Sheth M. C. College of Dairy Science, GAU, Anand Campus, Anand
K. G. Upadhyay
Sheth M. C. College of Dairy Science, GAU, Anand Campus, Anand
Abstract
The incidence of Lactobacilli in buffalo milk cheddar cheese was studied. The counts of Lactobacilli varied from 3 x 106 to 50 x 106 /g of cheese. The number of Lactobacilli was highest during the first and the fourth months of ripening in batch I and I respectively; subsequently started to decline. In a total of 105 isolates L. casti, L. plantarum, L. leichmanti, L. buchneri, L. fermenti, L. brevis and L. cellobiosus were 58, 37, 1, 5, 1, 1 and 2 respectively. Proteolytic abilities varied significantly with regard to strains, types of milk and the period of incubation, L. buchneri-8 exhibited highest proteolysis in cow milk and L. casei-3 in buffalo milk, The pH of the cheeses varied between 5.2 ta 5.6.