CHAPTER 1
INTRODUCTION
Milk is an exceptionally complex biological fluid used for the manufacture of a wide range of dairy products. Numerous studies have focused on cow's milk although milks from other animal species such as buffalos, ewes, goats and camels are essential to the human diet in various parts of the world. In year 2013, the total production of milk throughout the world was approximately 750 million tons per year as reported by FAOSTAT (2013). Buffalo milk represents the second largest volume of milk produced globally after cow's milk with more than 80 million tons produced each year. Moreover, 96% of total production of buffalo milk is comes from Asia region which India is the top producer followed by China and Egypt (FAOSTAT, …show more content…
Demand is rising at a rate that is among the highest for any food product. Consequently, the total production of cheese produces around the world is approximately about 21 million tons for year 2013 and 280 thousand tons comes from buffalo milk (FAOSTAT, 2013). Therefore, buffalo cheeses have a good potential to be developed in future because of its have a higher yield than cow cheese and less disposal whey protein is left after cheese formed. With increased yield from the milk, less whey is formed with a resulting reduction in pollution to our environment. Moreover, the cheese varieties made from buffalo milk has given a new dimension to the growth and development of buffalo milk cheese industry. Cheese from buffalo is highly priced in the most of the world, it displays typical body and textural characteristics and unique in nature. Buffalo milk is the preferred commodity in preparing certain pickled cheeses of Middle East and traditional cheese varieties of India like Paneer. The yield of Cheddar, Swiss, Cottage, Mozzarella and other types of cheeses is higher when prepared from buffalo milk and the sensory qualities of cheese (more so with cottage and Mozzarella cheese varieties) made from buffalo milk is far superior. World over, dairy technologists are tirelessly working to find ways to prepare other cheese varieties with buffalo milk. Another area where buffalo milk has made strong inroads is in the preparation of cheese spreads. They are popular for their mild flavor and the ease of use. Cheese spreads were successfully prepared from buffalo milk cheddar
INTRODUCTION
Milk is an exceptionally complex biological fluid used for the manufacture of a wide range of dairy products. Numerous studies have focused on cow's milk although milks from other animal species such as buffalos, ewes, goats and camels are essential to the human diet in various parts of the world. In year 2013, the total production of milk throughout the world was approximately 750 million tons per year as reported by FAOSTAT (2013). Buffalo milk represents the second largest volume of milk produced globally after cow's milk with more than 80 million tons produced each year. Moreover, 96% of total production of buffalo milk is comes from Asia region which India is the top producer followed by China and Egypt (FAOSTAT, …show more content…
Demand is rising at a rate that is among the highest for any food product. Consequently, the total production of cheese produces around the world is approximately about 21 million tons for year 2013 and 280 thousand tons comes from buffalo milk (FAOSTAT, 2013). Therefore, buffalo cheeses have a good potential to be developed in future because of its have a higher yield than cow cheese and less disposal whey protein is left after cheese formed. With increased yield from the milk, less whey is formed with a resulting reduction in pollution to our environment. Moreover, the cheese varieties made from buffalo milk has given a new dimension to the growth and development of buffalo milk cheese industry. Cheese from buffalo is highly priced in the most of the world, it displays typical body and textural characteristics and unique in nature. Buffalo milk is the preferred commodity in preparing certain pickled cheeses of Middle East and traditional cheese varieties of India like Paneer. The yield of Cheddar, Swiss, Cottage, Mozzarella and other types of cheeses is higher when prepared from buffalo milk and the sensory qualities of cheese (more so with cottage and Mozzarella cheese varieties) made from buffalo milk is far superior. World over, dairy technologists are tirelessly working to find ways to prepare other cheese varieties with buffalo milk. Another area where buffalo milk has made strong inroads is in the preparation of cheese spreads. They are popular for their mild flavor and the ease of use. Cheese spreads were successfully prepared from buffalo milk cheddar