[Use of buffalo milk as raw material in the processing of Mozzarella cheese]. / Utilizacao do leite de búfala como matéria prima para elaboracao de queijo Mozzarela.
Arch Latinoam Nutr
; 32(4): 903-12, 1982 Dec.
Article
em Pt
| MEDLINE
| ID: mdl-7186346
ABSTRACT
The present research aimed to compare the physico-chemical, and organoleptic properties of Mozzarella cheese prepared with buffaloes' milk, cow's milk or blending of equal parts of both types. The manufactured cheeses were evaluated for their organoleptic characteristics as well as for pH value, acidity, moisture, fat, ash, protein, and soluble nitrogen contents. It was verified that buffaloes' milk alone or combined with cow's milk is feasible for preparing Mozzarella cheese, since no differences were found in taste, aroma nor texture as compared with cheeses manufactured with cow's milk alone. Cheeses from buffaloes' milk presented higher yields and higher fat content than the others. Their levels of titratable acidity, moisture, protein and soluble nitrogen were the lowest and their ash content and pH value were the highest. Chemical and physico-chemical characteristics of cheeses manufactured by blending buffaloes' and cow's milk were intermediate in relation to those made with any type of milk alone.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Queijo
/
Leite
/
Tecnologia de Alimentos
Limite:
Animals
Idioma:
Pt
Revista:
Arch Latinoam Nutr
Ano de publicação:
1982
Tipo de documento:
Article