Question:
Which of the following is correct with regard to problems assiciated with Buffalo milk Cheddar cheese.
A. Faster renneting time and lower retention of moisture in cheese
B. Faster acidity development in cheese
C. Slower proteolysis and lipolysis during ripening of cheese
D. Hard , rubbery and dry body texture development
Choose the correct answer from the options given below
Which of the following is correct with regard to problems assiciated with Buffalo milk Cheddar cheese.
A. Faster renneting time and lower retention of moisture in cheese
B. Faster acidity development in cheese
C. Slower proteolysis and lipolysis during ripening of cheese
D. Hard , rubbery and dry body texture development
Choose the correct answer from the options given below
A. Faster renneting time and lower retention of moisture in cheese
B. Faster acidity development in cheese
C. Slower proteolysis and lipolysis during ripening of cheese
D. Hard , rubbery and dry body texture development
Choose the correct answer from the options given below
Show Hint
Buffalo milk's high calcium levels cause fast renneting and rapid whey expulsion, leaving less moisture in the curd (A). This, combined with slow ripening (C), produces a characteristic hard, rubbery body (D) in buffalo Cheddar.
Updated On: Aug 7, 2026
- A, B and C only
- A, C and D only
- B, C and D only
- A, B and D only
Show Solution
Verified By Collegedunia
The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
Cheddar cheese manufacturing standards were historically developed for cow's milk.
When buffalo milk is used, several processing and quality challenges arise due to significant differences in milk composition.
Buffalo milk contains higher concentrations of casein, calcium, and phosphorus, and has larger casein micelles with more bound calcium than cow's milk.
These structural differences alter the rate of coagulation, syneresis, and enzymatic ripening.
Step 2: Detailed Explanation:
Let us analyze the listed characteristics of buffalo milk in Cheddar cheesemaking:
1. Renneting and syneresis (A): Due to the high calcium content and larger micelle size, buffalo milk has a significantly faster rennet clotting time (RCT).
Once cut, the curd undergoes rapid syneresis (whey expulsion), which reduces moisture retention.
Thus, statement A is correct.
2. Acidity development (B): Buffalo milk has a higher concentration of proteins and minerals, giving it a higher buffering capacity than cow's milk.
This high buffering capacity resists changes in pH, resulting in slower, rather than faster, titratable acidity development during cheese making.
Thus, statement B is incorrect.
3. Proteolysis and lipolysis (C): During ripening, the larger casein micelles and lower moisture content of buffalo milk cheese restrict the access of proteases and lipases to their substrates.
This slows down the breakdown of proteins and fats, delaying flavor development.
Thus, statement C is correct.
4. Texture (D): The combination of low moisture retention, high calcium content, and slow proteolysis results in a cheese with a hard, rubbery, and dry body and texture.
Thus, statement D is correct.
Therefore, statements A, C, and D are correct.
Step 3: Final Answer
The correct statements regarding the problems associated with buffalo milk Cheddar cheese are A, C, and D only.
Cheddar cheese manufacturing standards were historically developed for cow's milk.
When buffalo milk is used, several processing and quality challenges arise due to significant differences in milk composition.
Buffalo milk contains higher concentrations of casein, calcium, and phosphorus, and has larger casein micelles with more bound calcium than cow's milk.
These structural differences alter the rate of coagulation, syneresis, and enzymatic ripening.
Step 2: Detailed Explanation:
Let us analyze the listed characteristics of buffalo milk in Cheddar cheesemaking:
1. Renneting and syneresis (A): Due to the high calcium content and larger micelle size, buffalo milk has a significantly faster rennet clotting time (RCT).
Once cut, the curd undergoes rapid syneresis (whey expulsion), which reduces moisture retention.
Thus, statement A is correct.
2. Acidity development (B): Buffalo milk has a higher concentration of proteins and minerals, giving it a higher buffering capacity than cow's milk.
This high buffering capacity resists changes in pH, resulting in slower, rather than faster, titratable acidity development during cheese making.
Thus, statement B is incorrect.
3. Proteolysis and lipolysis (C): During ripening, the larger casein micelles and lower moisture content of buffalo milk cheese restrict the access of proteases and lipases to their substrates.
This slows down the breakdown of proteins and fats, delaying flavor development.
Thus, statement C is correct.
4. Texture (D): The combination of low moisture retention, high calcium content, and slow proteolysis results in a cheese with a hard, rubbery, and dry body and texture.
Thus, statement D is correct.
Therefore, statements A, C, and D are correct.
Step 3: Final Answer
The correct statements regarding the problems associated with buffalo milk Cheddar cheese are A, C, and D only.
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