[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.

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.

Utilizacao do leite de bufala como materia prima para elaboracao de queijo mozzarela. / Use of buffalo's milk as raw material in the processing of Mozzarela cheese

Neste trabalho fez-se um estudo comparativo das propriedades fisicoquimicas, quimicas e organolepticas de queijos Mozzarelas elaborados com leite de bufala, utilizado isoladamente ou em combinacao com o leite de vaca na proporcao de l:l, com aqueles convencionalmente fabricados com leite de vaca. Apos a obtencao dos queijos procedeu-se a avaliacao organoleptica e as determinacoes de pH, acidez titulavel, umidade, gordura, residuo mineral fixo, proteina bruta e nitrogenio soluvel