Physicochemical properties of Butter cheese from Marajó manufactured with buffalo milk and cow milk.

Detalhes bibliográficos
Autor(a) principal: SIMÕES, M. G.
Data de Publicação: 2013
Outros Autores: RABELO, J. G., DOMINGUES, A. F. N., OLIVEIRA, E. B., FERREIRA, C. L. de L. F.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/971654
Resumo: 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.
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spelling Physicochemical properties of Butter cheese from Marajó manufactured with buffalo milk and cow milk.MarajóComposição QuímicaQueijoThis 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.MARILDA GARCIA SIMÕES, UEPA; JOSEANE GONÇALVES RABELO, UEPA; ALESSANDRA FERRAIOLO N DOMINGUES, CPATU; EDUARDO BASÍLIO OLIVEIRA, UFV; CÉLIA LÚCIA DE LUCES FORTES FERREIRA, UFV.SIMÕES, M. G.RABELO, J. G.DOMINGUES, A. F. N.OLIVEIRA, E. B.FERREIRA, C. L. de L. F.2013-11-20T11:11:11Z2013-11-20T11:11:11Z2013-11-2020132015-04-07T11:11:11Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleIOSR Journal Of Environmental Science, Toxicology And Food Technology, v. 5, n. 3, p. 83-88, Jul./Aug. 2013.http://www.alice.cnptia.embrapa.br/alice/handle/doc/971654enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2017-08-15T23:47:02Zoai:www.alice.cnptia.embrapa.br:doc/971654Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542017-08-15T23:47:02falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542017-08-15T23:47:02Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Physicochemical properties of Butter cheese from Marajó manufactured with buffalo milk and cow milk.
title Physicochemical properties of Butter cheese from Marajó manufactured with buffalo milk and cow milk.
spellingShingle Physicochemical properties of Butter cheese from Marajó manufactured with buffalo milk and cow milk.
SIMÕES, M. G.
Marajó
Composição Química
Queijo
title_short Physicochemical properties of Butter cheese from Marajó manufactured with buffalo milk and cow milk.
title_full Physicochemical properties of Butter cheese from Marajó manufactured with buffalo milk and cow milk.
title_fullStr Physicochemical properties of Butter cheese from Marajó manufactured with buffalo milk and cow milk.
title_full_unstemmed Physicochemical properties of Butter cheese from Marajó manufactured with buffalo milk and cow milk.
title_sort Physicochemical properties of Butter cheese from Marajó manufactured with buffalo milk and cow milk.
author SIMÕES, M. G.
author_facet SIMÕES, M. G.
RABELO, J. G.
DOMINGUES, A. F. N.
OLIVEIRA, E. B.
FERREIRA, C. L. de L. F.
author_role author
author2 RABELO, J. G.
DOMINGUES, A. F. N.
OLIVEIRA, E. B.
FERREIRA, C. L. de L. F.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv MARILDA GARCIA SIMÕES, UEPA; JOSEANE GONÇALVES RABELO, UEPA; ALESSANDRA FERRAIOLO N DOMINGUES, CPATU; EDUARDO BASÍLIO OLIVEIRA, UFV; CÉLIA LÚCIA DE LUCES FORTES FERREIRA, UFV.
dc.contributor.author.fl_str_mv SIMÕES, M. G.
RABELO, J. G.
DOMINGUES, A. F. N.
OLIVEIRA, E. B.
FERREIRA, C. L. de L. F.
dc.subject.por.fl_str_mv Marajó
Composição Química
Queijo
topic Marajó
Composição Química
Queijo
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.
publishDate 2013
dc.date.none.fl_str_mv 2013-11-20T11:11:11Z
2013-11-20T11:11:11Z
2013-11-20
2013
2015-04-07T11:11:11Z
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv IOSR Journal Of Environmental Science, Toxicology And Food Technology, v. 5, n. 3, p. 83-88, Jul./Aug. 2013.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/971654
identifier_str_mv IOSR Journal Of Environmental Science, Toxicology And Food Technology, v. 5, n. 3, p. 83-88, Jul./Aug. 2013.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/971654
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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