Effect of different degree of heat treatment on textural characteristics of buffalo milk Feta type cheese during ripening

The effects of different degree of heat treatment on textural characteristic of buffalo milk Feta type cheese were studied at 15 day intervals up to 60 day of ripening The degree of heat treatments viz 63 degrees C, 65 degrees C and 70 degrees C for 30 min were used for manufacture of buffalo milk Feta type cheese The effects of different degree of heat treatments on texture characteristics changes of cheese were quantitatively measured during the ripening period in terms of hardness, cohesiveness, springiness, gumminess and chewiness using texture profile analyzer (TPA). The textural characterises of cheeses were measured at 1, 15, 30, 45 and 60 days of ripening, respectively. The cheese made with highest heat treated milk was found with comparatively lower hardness than the cheese manufactured with relatively lower heat treatment In addition to this, the cohesiveness, springiness, gumminess and chewiness of cheeses were decreased as the temperature of heat treatment of milk increased for cheese making throughout the ripening period.