Buffalo milk composition, processing factors, whey constituents recovery and yield in manufacturing Mozzarella cheese

Detalhes bibliográficos
Autor(a) principal: SALES,Danielle Cavalcanti
Data de Publicação: 2018
Outros Autores: RANGEL,Adriano Henrique do Nascimento, URBANO,Stela Antas, TONHATI,Humberto, GALVÃO JÚNIOR,José Geraldo Bezerra, GUILHERMINO,Magda Maria, AGUIAR,Emerson Moreira, BEZERRA,Maria de Fátima
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=S0101-20612018000200328
Resumo: Abstract Mozzarella cheese is typically from Italy and consumed in the whole world. The aim of this study was to characterize the manufacture of Mozzarella produced similarly to Italian in a Brazilian dairy industry regarding the milk composition usage, factors involved in the production process, use of raw materials and cheese yield. Was monitored the Mozzarella yield (MY), milk composition, manufacturing of Mozzarella cheese and recovery of whey constituents of 30 lots of Mozzarella cheese in a dairy brazilian industry. Overall, processing reached an adequate MY for this type of cheese, being below 5.0 L kg-1. We find values of 5.93 ± 1.87; 34.97 ± 2.70; 33.39 ± 2.85; 95.04 ± 4.18; 44.02 ± 2.00; and 66.82 ± 3.36 respectively for recovery of fat, protein, casein, lactose, total solids and solids-not-fat in whey. The milk used by the dairy industry had satisfactory physicochemical characteristics. The manufacturing of Mozzarella cheese was efficient.
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spelling Buffalo milk composition, processing factors, whey constituents recovery and yield in manufacturing Mozzarella cheeseBubalus bubalisdairyefficiencyindustrypasta-filataAbstract Mozzarella cheese is typically from Italy and consumed in the whole world. The aim of this study was to characterize the manufacture of Mozzarella produced similarly to Italian in a Brazilian dairy industry regarding the milk composition usage, factors involved in the production process, use of raw materials and cheese yield. Was monitored the Mozzarella yield (MY), milk composition, manufacturing of Mozzarella cheese and recovery of whey constituents of 30 lots of Mozzarella cheese in a dairy brazilian industry. Overall, processing reached an adequate MY for this type of cheese, being below 5.0 L kg-1. We find values of 5.93 ± 1.87; 34.97 ± 2.70; 33.39 ± 2.85; 95.04 ± 4.18; 44.02 ± 2.00; and 66.82 ± 3.36 respectively for recovery of fat, protein, casein, lactose, total solids and solids-not-fat in whey. The milk used by the dairy industry had satisfactory physicochemical characteristics. The manufacturing of Mozzarella cheese was efficient.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200328Food Science and Technology v.38 n.2 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.04317info:eu-repo/semantics/openAccessSALES,Danielle CavalcantiRANGEL,Adriano Henrique do NascimentoURBANO,Stela AntasTONHATI,HumbertoGALVÃO JÚNIOR,José Geraldo BezerraGUILHERMINO,Magda MariaAGUIAR,Emerson MoreiraBEZERRA,Maria de Fátimaeng2018-06-28T00:00:00Zoai:scielo:S0101-20612018000200328Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-06-28T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Buffalo milk composition, processing factors, whey constituents recovery and yield in manufacturing Mozzarella cheese
title Buffalo milk composition, processing factors, whey constituents recovery and yield in manufacturing Mozzarella cheese
spellingShingle Buffalo milk composition, processing factors, whey constituents recovery and yield in manufacturing Mozzarella cheese
SALES,Danielle Cavalcanti
Bubalus bubalis
dairy
efficiency
industry
pasta-filata
title_short Buffalo milk composition, processing factors, whey constituents recovery and yield in manufacturing Mozzarella cheese
title_full Buffalo milk composition, processing factors, whey constituents recovery and yield in manufacturing Mozzarella cheese
title_fullStr Buffalo milk composition, processing factors, whey constituents recovery and yield in manufacturing Mozzarella cheese
title_full_unstemmed Buffalo milk composition, processing factors, whey constituents recovery and yield in manufacturing Mozzarella cheese
title_sort Buffalo milk composition, processing factors, whey constituents recovery and yield in manufacturing Mozzarella cheese
author SALES,Danielle Cavalcanti
author_facet SALES,Danielle Cavalcanti
RANGEL,Adriano Henrique do Nascimento
URBANO,Stela Antas
TONHATI,Humberto
GALVÃO JÚNIOR,José Geraldo Bezerra
GUILHERMINO,Magda Maria
AGUIAR,Emerson Moreira
BEZERRA,Maria de Fátima
author_role author
author2 RANGEL,Adriano Henrique do Nascimento
URBANO,Stela Antas
TONHATI,Humberto
GALVÃO JÚNIOR,José Geraldo Bezerra
GUILHERMINO,Magda Maria
AGUIAR,Emerson Moreira
BEZERRA,Maria de Fátima
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv SALES,Danielle Cavalcanti
RANGEL,Adriano Henrique do Nascimento
URBANO,Stela Antas
TONHATI,Humberto
GALVÃO JÚNIOR,José Geraldo Bezerra
GUILHERMINO,Magda Maria
AGUIAR,Emerson Moreira
BEZERRA,Maria de Fátima
dc.subject.por.fl_str_mv Bubalus bubalis
dairy
efficiency
industry
pasta-filata
topic Bubalus bubalis
dairy
efficiency
industry
pasta-filata
description Abstract Mozzarella cheese is typically from Italy and consumed in the whole world. The aim of this study was to characterize the manufacture of Mozzarella produced similarly to Italian in a Brazilian dairy industry regarding the milk composition usage, factors involved in the production process, use of raw materials and cheese yield. Was monitored the Mozzarella yield (MY), milk composition, manufacturing of Mozzarella cheese and recovery of whey constituents of 30 lots of Mozzarella cheese in a dairy brazilian industry. Overall, processing reached an adequate MY for this type of cheese, being below 5.0 L kg-1. We find values of 5.93 ± 1.87; 34.97 ± 2.70; 33.39 ± 2.85; 95.04 ± 4.18; 44.02 ± 2.00; and 66.82 ± 3.36 respectively for recovery of fat, protein, casein, lactose, total solids and solids-not-fat in whey. The milk used by the dairy industry had satisfactory physicochemical characteristics. The manufacturing of Mozzarella cheese was efficient.
publishDate 2018
dc.date.none.fl_str_mv 2018-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200328
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200328
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.04317
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.38 n.2 2018
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)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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