Fraud with the addition of cow's milk alters the lipid fraction of buffalo mozzarella

• Autor(a) principal: VIANA,Mirelle Pignata
• Data de Publicação: 2020
• Outros Autores: FERNANDES,Sergio Augusto de Albuquerque, SILVA,Andréa Gomes da, PEDREIRA,Márcio dos Santos, VIANA,Pablo Teixeira, RODRIGUES,Valdirene Santana, LACERDA,Ellen Cristina Quirino
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300761
• topic: cholesterol; fatty acid; nutritional indices; seasonality

Abstract The shortage of milk at certain times of the year leads to adulteration of buffalo mozzarella, and these frauds alter the composition of milk and buffalo derivatives. This study describes the dynamics of the adulteration on the nutritional quality of mozzarella. Mozzarella was produced from buffalo milk incorporated with cow milk at 0, 10, 20, 30, 40 and 50% (v/v). The chemical composition, fatty acids profile and cholesterol content of the cheeses were evaluated. The results showed that the fat and protein contents of buffalo cheeses decreased with the addition of cow milk. Furthermore, C4:0, C16:0, C22:0 and C16:1 fatty acids decreased while C8:0 and C10:0 acids fatty acids increased. The most dramatic observation was the elevation of the cholesterol content when cow milk was added. The altered content of short-chain saturated fatty acids and cholesterol content, due to the addition of cow milk to buffalo milk for mozzarella production, modified the nutritional indices. The addition of cow milk to buffalo milk for mozzarella production altered the content of short-chain SFA and the cholesterol content, thereby modifying the nutritional indices.