Preparation of Calcium-Milk Coagulum from Buffalo Milk and Study its Chemical, Sensory and Rheological Properties

Abstract Milk coagulum, made by mixing calcium chloride into warmed whole buffalo milk, was the subject of research its chemical and sensory qualities. The yield calcium-milk coagulum 25.7%, above soft cheese (19.9%). Calcium milk had following percentages water, total solids, acidity, carbs, proteins, ash, fat after being refrigerated for one day at 71 °C: 56.4%, 43.6%, 0.14 %, 4.5 20.27%, 1.4%, 21%. When compared to cheese, corresponding numbers were 51.2%, 48.8%, 0.15, 3.51, 20.19, 1.6%, 26.4%. Ratings flavor, holes, bitterness in 28 days storage greater than scores cheese. On other hand, ratings texture body lower. There more molds yeasts sample a higher overall bacterial count coagulum.