Effects of cow, goat, and buffalo milk on the characteristics of cream cheese with whey retention

Detalhes bibliográficos
Autor(a) principal: FANGMEIER,Michele
Data de Publicação: 2019
Outros Autores: KEMERICH,Grasciele Tamara, MACHADO,Bruna Lenhardt, MACIEL,Mônica Jachetti, Souza,Claucia Fernanda Volken de
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=S0101-20612019000500122
Resumo: Abstract Although cow milk is the most widely used dairy product, the milk of other animals presents characteristics relevant to the development of these products. Goat milk has higher digestibility and a lower incidence of allergic reactions than cow milk, while buffalo milk has higher levels of lipids, proteins and lactose. The objective of this work was to elaborate and evaluate the physicochemical, technological, microbiological and sensory characteristics of cream cheese formulations elaborated with different proportions of cow, goat and buffalo milk without whey removal. The milk mixture was allowed to produce cream cheese with high levels of ashes and proteins, and despite the retention of the whey, no occurrence of syneresis was observed in the formulations. The formulation elaborated with 33.33% of each type of milk obtained the highest positive intent to purchase, the highest acceptability index for overall impression and the highest score for the flavor attribute. Considering the number of probiotic microorganisms present in the cream cheese composition, the developed product can be considered a functional food. It is possible to prepare cream cheese with different types of milk and whey retention, creating a competitive product for the market and an alternative for the industry.
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spelling Effects of cow, goat, and buffalo milk on the characteristics of cream cheese with whey retentioncheese wheyphysicochemical qualitysensory analysistechnological characteristicsmicrobiological analysesAbstract Although cow milk is the most widely used dairy product, the milk of other animals presents characteristics relevant to the development of these products. Goat milk has higher digestibility and a lower incidence of allergic reactions than cow milk, while buffalo milk has higher levels of lipids, proteins and lactose. The objective of this work was to elaborate and evaluate the physicochemical, technological, microbiological and sensory characteristics of cream cheese formulations elaborated with different proportions of cow, goat and buffalo milk without whey removal. The milk mixture was allowed to produce cream cheese with high levels of ashes and proteins, and despite the retention of the whey, no occurrence of syneresis was observed in the formulations. The formulation elaborated with 33.33% of each type of milk obtained the highest positive intent to purchase, the highest acceptability index for overall impression and the highest score for the flavor attribute. Considering the number of probiotic microorganisms present in the cream cheese composition, the developed product can be considered a functional food. It is possible to prepare cream cheese with different types of milk and whey retention, creating a competitive product for the market and an alternative for the industry.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500122Food Science and Technology v.39 suppl.1 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.39317info:eu-repo/semantics/openAccessFANGMEIER,MicheleKEMERICH,Grasciele TamaraMACHADO,Bruna LenhardtMACIEL,Mônica JachettiSouza,Claucia Fernanda Volken deeng2019-06-24T00:00:00Zoai:scielo:S0101-20612019000500122Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-06-24T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effects of cow, goat, and buffalo milk on the characteristics of cream cheese with whey retention
title Effects of cow, goat, and buffalo milk on the characteristics of cream cheese with whey retention
spellingShingle Effects of cow, goat, and buffalo milk on the characteristics of cream cheese with whey retention
FANGMEIER,Michele
cheese whey
physicochemical quality
sensory analysis
technological characteristics
microbiological analyses
title_short Effects of cow, goat, and buffalo milk on the characteristics of cream cheese with whey retention
title_full Effects of cow, goat, and buffalo milk on the characteristics of cream cheese with whey retention
title_fullStr Effects of cow, goat, and buffalo milk on the characteristics of cream cheese with whey retention
title_full_unstemmed Effects of cow, goat, and buffalo milk on the characteristics of cream cheese with whey retention
title_sort Effects of cow, goat, and buffalo milk on the characteristics of cream cheese with whey retention
author FANGMEIER,Michele
author_facet FANGMEIER,Michele
KEMERICH,Grasciele Tamara
MACHADO,Bruna Lenhardt
MACIEL,Mônica Jachetti
Souza,Claucia Fernanda Volken de
author_role author
author2 KEMERICH,Grasciele Tamara
MACHADO,Bruna Lenhardt
MACIEL,Mônica Jachetti
Souza,Claucia Fernanda Volken de
author2_role author
author
author
author
dc.contributor.author.fl_str_mv FANGMEIER,Michele
KEMERICH,Grasciele Tamara
MACHADO,Bruna Lenhardt
MACIEL,Mônica Jachetti
Souza,Claucia Fernanda Volken de
dc.subject.por.fl_str_mv cheese whey
physicochemical quality
sensory analysis
technological characteristics
microbiological analyses
topic cheese whey
physicochemical quality
sensory analysis
technological characteristics
microbiological analyses
description Abstract Although cow milk is the most widely used dairy product, the milk of other animals presents characteristics relevant to the development of these products. Goat milk has higher digestibility and a lower incidence of allergic reactions than cow milk, while buffalo milk has higher levels of lipids, proteins and lactose. The objective of this work was to elaborate and evaluate the physicochemical, technological, microbiological and sensory characteristics of cream cheese formulations elaborated with different proportions of cow, goat and buffalo milk without whey removal. The milk mixture was allowed to produce cream cheese with high levels of ashes and proteins, and despite the retention of the whey, no occurrence of syneresis was observed in the formulations. The formulation elaborated with 33.33% of each type of milk obtained the highest positive intent to purchase, the highest acceptability index for overall impression and the highest score for the flavor attribute. Considering the number of probiotic microorganisms present in the cream cheese composition, the developed product can be considered a functional food. It is possible to prepare cream cheese with different types of milk and whey retention, creating a competitive product for the market and an alternative for the industry.
publishDate 2019
dc.date.none.fl_str_mv 2019-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500122
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500122
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.39317
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 suppl.1 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
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