Vol. 9, Issue 5, Part I (2024)

Author(s): Krishna B Pawar, Ashish B Raskar, Swapnil M Bagul and Shrikant S Gore

Abstract: This article explores the sensory characteristics of Cheddar cheese prepared from different blends of cow and buffalo milk. The study focused on key sensory parameters flavor, texture, color, salt content, packaging and overall acceptability evaluating how different milk compositions influence cheese quality. Findings expose that a blend of 75% cow milk and 25% buffalo milk yields the most favorable balance of flavor, texture and overall acceptability, making it a preferred option for cheese manufacturers. Higher buffalo milk content resulted in lower sensory acceptability.