Análise microbiológica e caracterização eletroforética do queijo mussarela elaborado a partir de leite de búfala

Buzi, Kate Aparecida; Pinto, José Paes de Almeida Nogueira; Ramos, Paulo Roberto Rodrigues; Biondi, Germano Francisco

doi:10.1590/s0101-20612009000100002

Cited by 16 publications

(17 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Embora seja uma alternativa tecnológica viável, o leite bubalino apresenta características organolépticas indesejáveis quando consumido integralmente. Esse quadro se reverte quando há padronização da gordura para 2% a 3% (BUZI et al, 2009;LOURENÇO JUNIOR e GARCIA, 2008;FAO, 2013).…”

Section: Introductionunclassified

Iogurte elaborado à base de leite de búfala sabor queijo com geleia de goiaba

Guimarães

Silva

Lênthola

2015

Braz. J. Food Technol.

View full text Add to dashboard Cite

ResumoO presente trabalho teve como objetivo verificar a aplicabilidade do leite de búfala no desenvolvimento de iogurte. O iogurte foi preparado utilizando os seguintes ingredientes: leite de búfala padronizado, leite de vaca, água filtrada e cultura lática. Os leites foram misturados em proporções de 0% de leite de búfala (FI), 50% de leite de búfala (FII), 30% de leite de búfala (FIII), 70% de leite de búfala (FIV) e 100% de leite de búfala (FV). O produto foi submetido a testes sensoriais de aceitação quanto aos atributos cor, textura, aroma e sabor. Com relação aos resultados da análise sensorial, a formulação com 70% de leite de búfala apresentou características organolépticas estatisticamente similares à formulação com 100% de leite de vaca. Sendo assim, a formulação FIII foi utilizada no desenvolvimento do iogurte com sabor queijo acrescido da geleia de goiaba, o qual foi submetido a testes sensoriais de aceitação, cujos resultados mostraram-se satisfatórios, indicando boa aceitação do produto. Palavras-chave: Laticínios; Leite bubalino; Análise sensorial. SummaryThe following work aims to verify the applicability of buffalo milk in the development of yogurt. Yogurt was prepared using the following ingredients: buffalo milk, cow's milk, filtered water and a lactic culture. The milk samples were mixed in the proportions of 100% cow's milk (FI), 50% of buffalo's milk and 50% cow's milk (FII); 30% of buffalo's milk and 70% cow's milk (FIII), 70% of buffalo's milk and 30% cow's milk (FIV) and 100% of buffalo's milk (FV). The product was submitted to a sensory acceptance evaluation for the attributes of colour, texture, aroma and taste. Regarding the results of the sensory analysis, the formulation with 70% of buffalo milk presented organoleptic characteristics statistically similar to the formulation with 100% of cow's milk. Therefore, FIII was used in the development of yogurt flavoured with cheese and guava jelly, which was subjected to sensory acceptance tests, the results of which were satisfactory, indicating good product acceptance.

show abstract

Section: Introductionunclassified

Iogurte elaborado à base de leite de búfala sabor queijo com geleia de goiaba

Guimarães

Silva

Lênthola

2015

Braz. J. Food Technol.

View full text Add to dashboard Cite

show abstract

“…; Buzi et al . ). In the present work, stretching lasted approximately 5 min, during which time the curd temperature dropped from 69 °C, immediately after the addition of boiling water, to 65 °C just before moulding (data not reported), but the adopted temperature and time may vary according to the traditional procedures.…”

Section: Resultsmentioning

confidence: 97%

“…For milk contamination levels of around 5 log cfu/mL, stretching in boiling water did not exert any antimicrobial effect (Figure 2). The survival of the pathogen in stretched cheeses may be due to the protection offered by the protein matrix and fat content and/or to an uneven distribution of the heat in the curd during stretching (Caserio et al 1977;Buzi et al 2009). In the present work, stretching lasted approximately 5 min, during which time the curd temperature dropped from 69°C, immediately after the addition of boiling water, to 65°C just before moulding (data not reported), but the adopted temperature and time may vary according to the traditional procedures.…”

Section: Resultsmentioning

confidence: 99%

Listeria monocytogenes survival during production and storage of water buffalo Mozzarella cheese

Murru

Peruzy

Carlo

et al. 2017

Int J of Dairy Tech

View full text Add to dashboard Cite

The ability of Listeria monocytogenes to survive during the manufacture of water buffalo Mozzarella and to grow during its shelf life was evaluated. A wild‐type and a reference strain were used to contaminate raw milk. The viable count of the reference strain ATCC 9525 dropped after the stretching process, and in the cheese, it fell to below 100 cfu/g. When the wild‐type strain was used, however, stretching did not appear to have any effect on the pathogen. The artificially contaminated cheeses were stored, for eleven days, at 4, 20 and 30 °C. Pathogen populations increased at 20 (≈2.60 log cfu/g) and 30 °C (≈1.95 log cfu/g).

show abstract

“…Buzi et al (2009) Outros autores também relatam baixa frequência de amostras de muçarela fora do padrão legal para os parâmetros microbiológicos aqui analisados (RAMOS; SILVA, 1997;OLIVIERI, 2004;PIETROWISKI et al, 2008;SANTOS-KOELLN et al, 2009;FIGUEIREDO et al, 2010;BARROS, 2011).…”

Section: Resultsunclassified

Mozzarella de búfala no mercado varejista de São Paulo: avaliação da qualidade sanitária e da autenticidade do queijo

Souza¹

View full text Add to dashboard Cite

Buffalo mozzarella is a fresh cheese, filada mass, with characteristics such as white color, sweet taste and high nutritional value and has great acceptance by consumers willing to pay different prices for the uniqueness of the product. However, the cheese is subject to violation of authenticity, both the seasonality of production of milk the buffalo as by the high price of milk and cheese when compared to similar coming from the cow as well as to microbial contamination. This work aimed to evaluate the occurrence of fraud in buffalo mozzarella by adding cow's milk, and the influence of the seasonality of production of buffalo milk in the frequency of this tampering and evaluate the presence of some pathogens in cheese marketed in São Paulo.Mozzarella samples of marble whose label identified the exclusive use of buffalo milk were subjected to DNA research buffalo and cattle, using primer for detection of cytochrome b gene (cytb), and microbiological analysis. The fraud was detected in 73% of samples (77/106), with no influence of seasonality; in two samples (2/106) only the bovine DNA was detected. From a microbiological point of view, all samples showed no Listeria monocytogenes and Salmonella spp. 25 grams but 7% (10/138) were considered unfit for human consumption by presenting thermotolerant coliforms and / or coagulase positive Staphylococcus above the limits established by law. It is concluded that fraud by adding cow's milk is very common and is not motivated only by the seasonal reduction in supply of buffalo milk; microbiological problems encountered are related to inadequate hygiene conditions of raw materials and / or fabrication process and / or storage temperature abuse cheese.

show abstract

Análise microbiológica e caracterização eletroforética do queijo mussarela elaborado a partir de leite de búfala

Cited by 16 publications

References 1 publication

Iogurte elaborado à base de leite de búfala sabor queijo com geleia de goiaba

Iogurte elaborado à base de leite de búfala sabor queijo com geleia de goiaba

Listeria monocytogenes survival during production and storage of water buffalo Mozzarella cheese

Mozzarella de búfala no mercado varejista de São Paulo: avaliação da qualidade sanitária e da autenticidade do queijo

Contact Info

Product

Resources

About