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

Abstract

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.

Development of a new Brazilian semi-hard (Coalho) Buffalo cheese made with the inclusion of cow milk and functional potential / Desenvolvimento de um novo queijo semiduro brasileiro (Coalho) de búfalo feito com a inclusão de leite de vaca e potencial funcional

“…However, little is known about the viability of adding inulin and L. plantarum in the technological processing of semi-hard and semicooked cheeses made from a mixture of milk from different species. In a previous study carried out by our group, we demonstrated that the mixture of both milk varieties, buffalo and cow milk, provided desirable sensory characteristics, facilitating the insertion of buffalo dairy products in the dairy industry and the diversification of the chain production (Rekowsky et al, 2020). Thus, this study aimed to develop a new Brazilian Coalho buffalo cheese made with cow milk (colocar a porcentagem) and the addition of inulin and L. plantarum, on physicochemical parameters and bacteria viability during 10 days of ripening period.…”

“…CTL -control Coalho cheese (without the addition of probiotic or prebiotic); PRO -potentially probiotic Coalho cheese (with L. plantarum); PRE -Potentially prebiotic Coalho cheese (with inulin); SYMpotentially symbiotic Coalho cheese (with L. plantarum and inulin). The buffalo and cow milk (55:45 ratio), previously mixed according to Rekowsky et al (2020), was pasteurized (65ºC/30min) and cooled to 38 °C. The ingredients used were non-probiotic mesophilic homofermentative starter culture of Lactococcus lactis subsp.…”

“…The results obtained for cow milk are following the recommendations of the legislation (Brasil, 2018), and, therefore, it was considered an adequate composition for the development of dairy products. (Brasil, 2018) 3 Mean values reported in the literature for buffalo milk (Godinho et al, 2020;Rekowsky et al, 2020;Nayak, Ramachandra, and Kumar, 2020;Khalifa and Zakaria, 2019).…”

“…Although cow milk is more widely marketed and used in dairy products, buffalo milk is associated with greater viability and resistance of probiotic bacteria, an alternative for vehiculating these beneficial microorganisms (Silva et al, 2020). Thus, strategies to diversify and enhance the use of milk of different species have been consolidated, for example, through the positive effect of the mixture of buffalo and cow milk in cheesemaking (Rekowsky et al, 2020).…”

Characterization of Quark-like probiotic cheese produced from a mixture of buffalo milk and cow milk

“…As the production rate of buffalo milk increased worldwide due to its technological and nutritional properties, several studies were conducted on the use of buffalo milk in the production of various cow milk-derived cheeses, such as Cheddar and Emmental (Murtaza et al, 2017b;Murtaza et al, 2013, Ladkani and Srinivasan, 1990a, 1990b. For instance, Rekowsky et al (2020) investigated the use of buffalo milk in the production of Minas Frescal cheese, which is a Brazilian soft white cheese prepared from cow milk through the enzymatic coagulation of milk using rennet, with or without starter cultures. Studies have reported that the fat content and total solids in the cheese prepared from buffalo milk were slightly higher than those in bovine milk.…”