SOUMYASHREE T.C. AND BIKASH C GHOSH
Abstract
Present study aimed to assess the sensory properties between the Cheddar cheese made from the milk of Deoni (DMCC) and Crossbred cows (CMCC). Deoni milk had total solids content of 14.12 % and contents of protein, fat, lactose and ash were 3.28, 5.2, 4.64 and 0.75, respectively. The DMCC and CMCC were prepared and analysed for proximate composition The overall acceptability score for DMCC was significantly (p<0.05) higher and was well-balanced flavour with smooth body and texture. However, total viable bacterial count was significantly higher (p<0.05) in DMCC than in CMCC from 6th month of ripening.