Textural and microstructural properties of Kradi cheese (an indigenous cheese of Jammu and Kashmir,India)

The texture and microstructure of Kradi cheese, an indigenous fresh unripened cheese of Jammu and Kashmir, India, were studied. There were significant differences (P < 0.05) for hardness, adhesiveness, springiness, cohesiveness, chewiness and resilience between samples from four different market areas. The optimised products made in the laboratory from cultures NCDC‐167 and NCDC‐144 showed significant differences (P < 0.05) in the textural and mechanical properties of tensile strength. The microstructure of the market samples was distinguished by the greater size of the voids present in three‐dimensional casein network. The optimised laboratory product had a more compact and fibrous structure compared to the market samples, which was attributed to its higher protein content.