Efficacy of acetic acid as coagulant in the preparation of Kaladhia hard and dry cheese variety

Kaladhi is a hard and dry cheese variety of India which is prepared by directly acidifying the milk with organic acids without the use of rennet or starter. Kaladhi was prepared by using acetic acid as a coagulant at three different levels viz. 5%, 7.5% and 10% and assessed in terms of physicochemical, proximate and sensory properties. Fresh buffalo milk standardized to 5.5% fat and 9% SNF was used for the preparation of the product and the Kaladhi prepared traditionally using day old whey as coagulant served as control. pH of the product varied significantly (P<0.05) with highest value for the control samples. Wet yield (%) showed a significantly (P<0.05) decreasing trend with increasing level of acetic acid whereas dry yield (%) decreased non-significantly (P>0.05) with increasing acid level. Titratable acidity (% lactic acid) as well as amount of acetic acid (ml) used for coagulation decreased significantly (P<0.05) with increasing acid level. Moisture percentage decreased significantly (P<0.05) with highest value for control samples. Protein as well as ash content varied significantly (P<0.05) with highest value for Kaladhi prepared from 5% acetic acid. Fat percentage increased significantly (P<0.05) with increasing acetic acid level with lowest value for 5% acetic acid after control samples. All the sensory parameters varied significantly (P<0.05) with increasing acetic acid level with highest scores for 5% acetic acid for all the sensory parameters. Based on various physicochemical and sensory parameters, Kaladhi prepared from acetic acid at 5% level proved to be optimum.