摘要 : The Feta-type cheese was prepared with different casein/fat (C/F) ratios of buffalo milk using microbial rennet. The manufactured Feta cheeses were subjected to physicochemical and sensory quality at 15-day interval up to 60 days ... 展开 The Feta-type cheese was prepared with different casein/fat (C/F) ratios of buffalo milk using microbial rennet. The manufactured Feta cheeses were subjected to physicochemical and sensory quality at 15-day interval up to 60 days of ripening. Sensory analysis discriminated the different level of C/F ratio of buffalo milk cheeses predominantly by age. There was no significant difference (P<0.01) observed in cheese made from C/F ratio of 0.6-0.7 in terms of flavour. The titratable acidity (TA), soluble protein and free fatty acid appear to be age-dependent and increased throughout the ripening in all experimental cheeses. 收起