Physicochemical properties of Butter cheese from Marajó manufactured with buffalo milk and cow milk

Autor:	Eduardo Basílio de Oliveira, Fortes Ferreira, Rosane Esmeralda Portal, Nogueira Domingues, Marilda Garcia Simoes, Alessandra Ferraiolo, Joseane Gonçalves Rabelo, Célia Lúcia
Rok vydání:	2013
Předmět:	Cow milk fluids and secretions Chemistry Chewiness parasitic diseases food and beverages Food science Partial substitution Negative correlation
Zdroj:	IOSR Journal Of Environmental Science, Toxicology And Food Technology. 5:83-88
ISSN:	2319-2402 2319-2399
DOI:	10.9790/2402-0538388
Popis:	This study aimed to evaluate the physicochemical characteristics, texture and color parameters of the artisanal Butter cheese from Marajo, manufactured with partial substitution of buffalo milk for cow milk. Four formulations were elaborated: B100 (100% buffalo milk); B80 (80% buffalo milk + 20% cow milk); B70 (70% buffalo milk + 30% cow milk) and B60 (60% buffalo milk + 40% cow milk). Three replicates were performed. The partial substitution of 20%, 30% and 40% of buffalo milk caused the reduction of fat in 16.2%, 21.6% and 25.4%, and protein in 5.2%, 5.7%, and 6%, respectively, with decrease of elasticity, cohesiveness, gumminess and chewiness, but had no influence on the hardness. Moisture had significant and strongly negative correlation with elasticity, cohesiveness, gumminess and chewiness. Fat and protein had significant and strongly positive correlations with elasticity, cohesiveness, gumminess and chewiness. Significant differences were found for color variables L*, a*, b* and h o . The increase in cow milk concentration increased the yellow
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::20b356b5b782b2da3bcd216219d38561 https://doi.org/10.9790/2402-0538388 Zobrazit plný text záznamu