Desenvolvimento experimental de queijo fresco de leite da espécie bubalina

Yunes, V. M.; Benedet, Honório Domingos

doi:10.1590/s0101-20612000000300002

Cited by 7 publications

(4 citation statements)

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“…The yield of the bovine Minas Frescal cheese was 3.7 litres of milk for each 1 kg of the product, while the yield of the fresh buffalo cheese was 4.1 litres of milk per kilo of cheese produced, corroborating Moraes et al (2006), who needed 4.7 litres of buffalo milk per kilo of Minas Frescal cheese. The mixed Minas Frescal CY% was 4.8 kg of milk/kg of product, and, although it was inferior to the other treatments, it is still similar to the other Minas Frescal cheese from buffalo as well as from bovine milk (ANTUNES et al, 2017;YUNES;BENEDET, 2000). These results demonstrate the need for further studies about the effect of a mixture of milk of different species on fresh cheese yield.…”

Section: Cheese Yield and Physico-chemical Characterisation Of Cheesesmentioning

confidence: 74%

Sensory acceptance and physico-chemical composition of mixed minas frescal cheese

et al. 2020

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Buffalo milk presents higher proteins and lipids concentration than cow milk, which provides a better yield in cheese-making production and products with considerable sensory approval. However, buffalo milk is not regularly available throughout the year due to different handling conditions. Thus, to guarantee the supply of buffalo milk dairy products during the year, the addition of bovine milk is an alternative. Therefore, this study aimed to test the effect of a buffalo and bovine milk mixture for the Minas Frescal cheese elaboration by physico-chemical, sensory analysis and obtaining yield. The raw material was analysed for the parameters of acidity, density, fat, total solids and solid-not-fat. There were 3 Minas Frescal cheeses elaborated from 3 formulations: 100% buffalo milk, 100% bovine milk and the mixture of 50% of each milk. The cheeses were submitted to the Gravimetric and Gerber methods to obtain values of moisture and fat, as well as to obtain, indirectly, fat in dry matter. For bovine and buffalo milk, the parameters evaluated (acidity, density, fat, total solids and solids-not-fat) complied with Brazilian legislation and parameters described in the literature. For the bovine, mixed and buffalo fresh cheeses, values were obtained, respectively, for moisture (74.04, 60.93 and 63.61), fat in dry matter (44.35, 42.23 and 46.03) and cheese yield (27, 20.8 and 24.2), indicating a higher yield for the bovine Minas Frescal cheese and higher fat content for the buffalo cheese. The overall acceptance of the mixed Minas Frescal cheese was significantly superior to the bovine and buffalo cheese. The parameters of colour, appearance, texture, flavour and overall acceptance were above 8 points in the hedonic scale (‘moderately liked’ to ‘extremely liked’), and the aroma attribute scored was above 7 (‘I enjoyed regularly’ to ‘moderately liked’). Therefore, the elaboration of Minas Frescal cheese from the mixture of 2 matrices (buffalo and bovine milk) demonstrated technological viability with the potential to meet the demands of the consumer market.

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Section: Cheese Yield and Physico-chemical Characterisation Of Cheesesmentioning

confidence: 74%

Sensory acceptance and physico-chemical composition of mixed minas frescal cheese

et al. 2020

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“…Pereira (2014), observou em seus tratamentos com queijo tipo brie valores entre (18,59 a 21,57 g/100g). Pesquisadores citam que o coalho e o cloreto de cálcio influenciam na quantidade de proteína presente em queijos, pois exercem interferências na proteólise durante a maturação (Yunes & Benedet, 2000).…”

Section: Parâmetrosunclassified

Efeito do tratamento térmico e adição do Lactobacillus acidophilus no processamento do queijo tipo brie

Carmo

Santos

Bezerra

et al. 2021

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O queijo tipo brie é um produto com boa aceitação no Brasil, a estimativa é que esta classe de queijo represente cerca de 3% da produção mundial de queijos. O presente trabalho teve como objetivo desenvolver queijos tipo brie com leite cru e pasteurizado adicionados de cultura probiótica, constituída de Lactobacillus acidophilus, cultura inicial Lactococcus lactis, cultura secundária Penicillium candidum, bem como avaliar o efeito do tratamento térmico e da adição da cultura probiótica nas características físico-químicas e perfil eletroforético após trinta dias de maturação, a 10 ºC. Os queijos tipo brie foram processados em batelada, sendo processados cinco formulações. Foram realizadas caracterizações físico-químicas e perfil eletroforético bem como a viabilidade da cultura probiótica do L. acidophilus após a maturação. As amostras com tratamento térmico apresentaram características diferentes das obtidas com leite cru, refletindo na composição físico-química dos queijos. A mobilidade eletroforética relativa, posição das bandas protéicas, e seus respectivos pesos moleculares em maior abundância nos queijos foram identificadas como: α S1-caseína (23,61 kDa), α S2-caseína (25,23 kDa), β-caseína (23,98 kDa), к-caseína (19,02 kDa) e α- lactoalbumina (14,2 kDa). Em todos os queijos obtidos o microrganismo Lactobacillus acidophilus apresentaram viabilidade do microrganismo acima do mínimo recomendado, na ordem de 107 UFC/g. O que mostra que o queijo tipo brie é uma boa matriz para o probiótico analisado.

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“…The crude yield of cheese obtained in the treatments was determined by the formula: R(%) = (P q / P f ) x 100 (2) where: R = crude yield, P q = finished cheese weight, P f = formulation weight (milk plus ingredients) according Yunes and Benedet (2000). …”

Section: Yield Evaluationmentioning

confidence: 99%

<b>Sensorial characteristics and fatty acid mozzarella cheese from milk of crossbred cows fed with palm oil and coconut fat</b> - doi: 10.4025/actascitechnol.v35i4.20158

et al. 2013

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ABSTRACT. The aim was to improve nutritional quality of cows' milk and use it as raw material for mozzarella cheese. Three treatments were tested with 23 healthy animals ranging power: control, palm oil and coconut oil. Collection was performed in 21 days and another after 36 days. Proximate composition (moisture, ash, fat, protein, carbohydrates), sensory, color (CIE L * , a * , b * ) and texture were made for mozzarella cheese. The fatty acids (FA) present in mozzarella cheese were determined by chromatography. Saturated fatty acids (SFA) were the most abundant in cheese. The results point that it is feasible to add various fat sources in animal feed for milk and milk products in dairy cows.Keywords: dairy milk, fatty acids, sensory analysis.Características sensoriais e ácidos graxos de queijo mussarela do leite de vacas mestiças alimentadas com óleo de palma e gordura de coco RESUMO. O objetivo deste trabalho foi melhorar a qualidade nutricional do leite de vaca e usá-lo como material fresco para produção do queijo mozzarella. Três tratamentos foram usados com 23 vacas sadias variando as dietas: controle, gordura de palma e gordura de coco. A coleta de leite foi realizada aos 21 e 36 dias após a introdução das dietas. A composição química (umidade, cinzas, gordura, proteína e carboidratos), a análise sensorial, a cor (CIE L * , a * , b * ) e textura foram realizadas no queijo mozzarella. A composição em ácidos graxos do queijo foi determinada por cromatografia. Os ácidos graxos saturados foram mais relevantes no queijo. Os resultados mostram que é possível adicionar várias fontes de gordura na alimentação animal para aumentar a produção de leite e produzir leite de boa qualidade.

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Desenvolvimento experimental de queijo fresco de leite da espécie bubalina

Cited by 7 publications

References 0 publications

Sensory acceptance and physico-chemical composition of mixed minas frescal cheese

Sensory acceptance and physico-chemical composition of mixed minas frescal cheese

Efeito do tratamento térmico e adição do Lactobacillus acidophilus no processamento do queijo tipo brie

<b>Sensorial characteristics and fatty acid mozzarella cheese from milk of crossbred cows fed with palm oil and coconut fat</b> - doi: 10.4025/actascitechnol.v35i4.20158

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