Abstract:

The current study was conducted to determine the effect of replacing cow's milk prepared for the manufacture of low-fat Monterrey cheese with different percentages of buffalo milk on the chemical, rheological, sensory, and yield percentage of Monterrey cheese. Whole cow's milk was used as a control treatment (C), full-fat buffalo milk (T1) and sorting buffalo milk, which was divided into four sections. As for the other three sections, they were used for the manufacture of Monterrey cheese for the treatments T3, T4 and T5, in which cow’s milk was replaced by skim buffalo milk,in percentage (25, 50 and 75%) respectively, Chemical tests were conducted, which included estimating the percentage of moisture, protein, fat, carbohydrates, ash, and total acidity, in addition to estimating the pH, while the rheological tests included checking the hardness, flexibility, and cohesion, in addition to estimating the percentage of yield and performing sensory evaluation. The results showed a high percentage of moisture in the replacement treatments, in addition to a decrease in the percentage of solids represented by protein, fat and ash, and the percentage of carbohydrates varied compared to the control treatment. It has also noted a high percentage of stiffness for the substitution coefficients compared to the control treatment, while the elasticity and cohesion decreased for the substitution coefficients compared with the control treatment. The percentage of cheese yield decreased in the replacement treatments compared to the control treatment. The results also showed an improvement in the sensory properties of the addition treatments compared to the control treatment.

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