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|Research center of Embrapa/Collection:||Embrapa Amazônia Oriental - Artigo em periódico indexado (ALICE)|
|Type of Material:||Artigo em periódico indexado (ALICE)|
|Authors:||SIMÕES, M. G.|
RABELO, J. G.
DOMINGUES, A. F. N.
OLIVEIRA, E. B.
FERREIRA, C. L. de L. F.
|Additional Information:||MARILDA GARCIA SIMÕES, UEPA; JOSEANE GONÇALVES RABELO, UEPA; ALESSANDRA FERRAIOLO N DOMINGUES, CPATU; EDUARDO BASÍLIO OLIVEIRA, UFV; CÉLIA LÚCIA DE LUCES FORTES FERREIRA, UFV.|
|Title:||Physicochemical properties of Butter cheese from Marajó manufactured with buffalo milk and cow milk.|
|Publisher:||IOSR Journal Of Environmental Science, Toxicology And Food Technology, v. 5, n. 3, p. 83-88, Jul./Aug. 2013.|
|Description:||This study aimed to evaluate the physicochemical characteristics, texture and color parameters of the artisanal Butter cheese from Marajó, manufactured with partial substitution of buffalo milk for cow milk. Four formulations were elaborated: B100 (100% buffalo milk); B80 (80% buffalo milk + 20% cow milk); B70 (70% buffalo milk + 30% cow milk) and B60 (60% buffalo milk + 40% cow milk). Three replicates were performed. The partial substitution of 20%, 30% and 40% of buffalo milk caused the reduction of fat in 16.2%, 21.6% and 25.4%, and protein in 5.2%, 5.7%, and 6%, respectively, with decrease of elasticity, cohesiveness, gumminess and chewiness, but had no influence on the hardness. Moisture had significant and strongly negative correlation with elasticity, cohesiveness, gumminess and chewiness. Fat and protein had significant and strongly positive correlations with elasticity, cohesiveness, gumminess and chewiness. Significant differences were found for color variables L*, a*, b* and ho. The increase in cow milk concentration increased the yellowgreenish tonality, with an emphasis in yellow tones.|
|Appears in Collections:||Artigo em periódico indexado (CPATU)|