| Abstrakt: |
Raw material is milk dairy products for 1000 as part of human nutrition, whose value depends on the nutritional and biological components in milk. Thus, lactose is able to be fermented by the action of lactic acid bacteria starter cultures for dairy products to obtain acidophilous. Another important component of casein cheese with a major role in getting this property with the clot, and the milk goes from liquid to gel state under the action of coagulating enzymes present in rennet or weak acids. Buffalo milk has a very high fat content 7.8% (7.5 to 8.2%) and lactose 4.9% (4.8% to 5%), which increases milk yield in dairy fat (cream, butter) and print a sweetish taste, good protein content 4.25% (4.0 to 4.3%), milk is rich in casein (85%), which favors obtaining a high efficiency cheese production. FAO data show the weight fractions of casein (26% a casein, 51% β casein and 23% γ casein, whereas k casein is not detected). Lactoglobulin and albumin have a share of the factions as follows: 2% alpha-lactalbumin, beta- lactoglobulin 39%, 2% serum albumin and immunoglobulins 20%, the energy (calorie) is the largest (1145 kcal / kg), but the variation is insignificant. In comparison with buffalo milk, cow milk following differences appear: -dry-matter content is higher on average by 5%, fat 4.0%, 0.9% protein, 63% and energy value of mineral salts 0.01%, which is rich in Ca and P and poorer in Na and Cl; -carotene content is lower, which makes fat milk and milk products to be less valued by consumers, except for whipped cream; -fat cells are higher by 25-50% and the fat in buffalo milk melting and freezing points is reduced, causing a soft butter, not appreciated by consumers, although it has a pleasant aroma. Buffalo milk compared to that obtained in sheep are similar in terms of dry matter content and is richer in protein but low in fat and more, by 11%. [ABSTRACT FROM AUTHOR] |
