Sensory acceptance and physico-chemical composition of mixed minas frescal cheese

Detalhes bibliográficos
Autor(a) principal: Rekowsky, Bruna Samara dos Santos
Data de Publicação: 2020
Outros Autores: Araújo, Géssica Cordeiro de, Delfino, Nelson de Carvalho, Costa, Marion Pereira da, Silva, Thadeu Mariniello
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Bioscience journal (Online)
Texto Completo: https://seer.ufu.br/index.php/biosciencejournal/article/view/48217
Resumo: Buffalo milk presents higher proteins and lipids concentration than cow milk, which provides a better yield in cheese-making production and products with considerable sensory approval. However, buffalo milk is not regularly available throughout the year due to different handling conditions. Thus, to guarantee the supply of buffalo milk dairy products during the year, the addition of bovine milk is an alternative. Therefore, this study aimed to test the effect of a buffalo and bovine milk mixture for the Minas Frescal cheese elaboration by physico-chemical, sensory analysis and obtaining yield. The raw material was analysed for the parameters of acidity, density, fat, total solids and solid-not-fat. There were 3 Minas Frescal cheeses elaborated from 3 formulations: 100% buffalo milk, 100% bovine milk and the mixture of 50% of each milk. The cheeses were submitted to the Gravimetric and Gerber methods to obtain values of moisture and fat, as well as to obtain, indirectly, fat in dry matter. For bovine and buffalo milk, the parameters evaluated (acidity, density, fat, total solids and solids-not-fat) complied with Brazilian legislation and parameters described in the literature. For the bovine, mixed and buffalo fresh cheeses, values were obtained, respectively, for moisture (74.04, 60.93 and 63.61), fat in dry matter (44.35, 42.23 and 46.03) and cheese yield (27, 20.8 and 24.2), indicating a higher yield for the bovine Minas Frescal cheese and higher fat content for the buffalo cheese. The overall acceptance of the mixed Minas Frescal cheese was significantly superior to the bovine and buffalo cheese. The parameters of colour, appearance, texture, flavour and overall acceptance were above 8 points in the hedonic scale (‘moderately liked’ to ‘extremely liked’), and the aroma attribute scored was above 7 (‘I enjoyed regularly’ to ‘moderately liked’). Therefore, the elaboration of Minas Frescal cheese from the mixture of 2 matrices (buffalo and bovine milk) demonstrated technological viability with the potential to meet the demands of the consumer market.
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spelling Sensory acceptance and physico-chemical composition of mixed minas frescal cheeseAceitação sensorial e composição físico-química de queijo minas frescal mistoBovine milk.Buffalo milk.Fresh cheese.Dairy product.VeterinaryBovino.Bubalino.Queijo fresco.Derivado lácteo.Buffalo milk presents higher proteins and lipids concentration than cow milk, which provides a better yield in cheese-making production and products with considerable sensory approval. However, buffalo milk is not regularly available throughout the year due to different handling conditions. Thus, to guarantee the supply of buffalo milk dairy products during the year, the addition of bovine milk is an alternative. Therefore, this study aimed to test the effect of a buffalo and bovine milk mixture for the Minas Frescal cheese elaboration by physico-chemical, sensory analysis and obtaining yield. The raw material was analysed for the parameters of acidity, density, fat, total solids and solid-not-fat. There were 3 Minas Frescal cheeses elaborated from 3 formulations: 100% buffalo milk, 100% bovine milk and the mixture of 50% of each milk. The cheeses were submitted to the Gravimetric and Gerber methods to obtain values of moisture and fat, as well as to obtain, indirectly, fat in dry matter. For bovine and buffalo milk, the parameters evaluated (acidity, density, fat, total solids and solids-not-fat) complied with Brazilian legislation and parameters described in the literature. For the bovine, mixed and buffalo fresh cheeses, values were obtained, respectively, for moisture (74.04, 60.93 and 63.61), fat in dry matter (44.35, 42.23 and 46.03) and cheese yield (27, 20.8 and 24.2), indicating a higher yield for the bovine Minas Frescal cheese and higher fat content for the buffalo cheese. The overall acceptance of the mixed Minas Frescal cheese was significantly superior to the bovine and buffalo cheese. The parameters of colour, appearance, texture, flavour and overall acceptance were above 8 points in the hedonic scale (‘moderately liked’ to ‘extremely liked’), and the aroma attribute scored was above 7 (‘I enjoyed regularly’ to ‘moderately liked’). Therefore, the elaboration of Minas Frescal cheese from the mixture of 2 matrices (buffalo and bovine milk) demonstrated technological viability with the potential to meet the demands of the consumer market.O leite de búfala possui maior porcentagem de todos os componentes tornando-o uma matéria-prima adequada com potencial para fornecer um maior rendimento e qualidade nutricional na produção de queijo.  No entanto, o leite de búfalo não está disponível regularmente ao longo do ano devido a diferentes condições de manejo. Assim, para garantir a oferta de produtos lácteos com leite de búfala independentemente da época, a adição de leite bovino pode ser vista como uma alternativa. Logo, este trabalho teve como objetivo testar o efeito da mistura do leite de búfalo e bovino na elaboração do queijo Minas Frescal por meio de análises físico-químicas e sensoriais e obtenção do rendimento economico. A matéria-prima foi analisada quanto aos parâmetros: acidez titulável, densidade, gordura, sólidos totais e sólidos totais desengordurados. Três variedades de queijo Minas Frescal foram elaboradas a partir de três formulações: 100% de leite de búfala, 100% de leite bovino e da mistura de 50% de cada leite. Os queijos foram submetidos aos métodos Gavimetric e Gerber para obtenção de umidade e gordura, bem como, indiretamente, para obtenção de matéria gorda no extrato seco. Para o leite bovino e de búfala, os parâmetros avaliados (acidez titulável, densidade, gordura, sólidos totais e sólidos totais desengordurados) estavam de acordo com a legislação brasileira e parâmetros descritos na literatura. Para os queijos bovino, misto e de búfala, foram obtidos, respectivamente, para: umidade (74,04; 60,93 e 63,61), gordura na matéria seca (44,35; 42,23 e 46,03) e rendimento econômico (27, 20,8 e 24,2) indicando maior rendimento o queijo Minas Frescal bovino e maior teor de gordura para o queijo búfalo. A aceitação global do queijo Minas Frescal misto foi significativamente superior ao do queijo bovino e bubalino. Os parâmetros de cor, aparência, textura, sabor e aceitabilidade global foram acima de 8 pontos (entre "gostei moderadamente" e "extremamente gostei") e o atributo aroma obteve pontuação acima de 7 ("gostei regularmente" para "gostei moderadamente"). Portanto, a elaboração do queijo Minas Frescal da mistura de leite bovino ao búfalo demonstrou potencial para atender as demandas do mercado consumidor.EDUFU2020-12-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.ufu.br/index.php/biosciencejournal/article/view/4821710.14393/BJ-v36n6a2020-48217Bioscience Journal ; Vol. 36 No. 6 (2020): Nov./Dec.; 2196-2203Bioscience Journal ; v. 36 n. 6 (2020): Nov./Dec.; 2196-22031981-3163reponame:Bioscience journal (Online)instname:Universidade Federal de Uberlândia (UFU)instacron:UFUenghttps://seer.ufu.br/index.php/biosciencejournal/article/view/48217/30430Brazil; Contemporary Copyright (c) 2020 Bruna Samara dos Santos Rekowsky, Géssica Cordeiro de Araújo, Nelson de Carvalho Delfino, Marion Pereira da Costa, Thadeu Mariniello Silvahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessRekowsky, Bruna Samara dos SantosAraújo, Géssica Cordeiro deDelfino, Nelson de CarvalhoCosta, Marion Pereira daSilva, Thadeu Mariniello2022-06-10T12:09:19Zoai:ojs.www.seer.ufu.br:article/48217Revistahttps://seer.ufu.br/index.php/biosciencejournalPUBhttps://seer.ufu.br/index.php/biosciencejournal/oaibiosciencej@ufu.br||1981-31631516-3725opendoar:2022-06-10T12:09:19Bioscience journal (Online) - Universidade Federal de Uberlândia (UFU)false
dc.title.none.fl_str_mv Sensory acceptance and physico-chemical composition of mixed minas frescal cheese
Aceitação sensorial e composição físico-química de queijo minas frescal misto
title Sensory acceptance and physico-chemical composition of mixed minas frescal cheese
spellingShingle Sensory acceptance and physico-chemical composition of mixed minas frescal cheese
Rekowsky, Bruna Samara dos Santos
Bovine milk.
Buffalo milk.
Fresh cheese.
Dairy product.
Veterinary
Bovino.
Bubalino.
Queijo fresco.
Derivado lácteo.
title_short Sensory acceptance and physico-chemical composition of mixed minas frescal cheese
title_full Sensory acceptance and physico-chemical composition of mixed minas frescal cheese
title_fullStr Sensory acceptance and physico-chemical composition of mixed minas frescal cheese
title_full_unstemmed Sensory acceptance and physico-chemical composition of mixed minas frescal cheese
title_sort Sensory acceptance and physico-chemical composition of mixed minas frescal cheese
author Rekowsky, Bruna Samara dos Santos
author_facet Rekowsky, Bruna Samara dos Santos
Araújo, Géssica Cordeiro de
Delfino, Nelson de Carvalho
Costa, Marion Pereira da
Silva, Thadeu Mariniello
author_role author
author2 Araújo, Géssica Cordeiro de
Delfino, Nelson de Carvalho
Costa, Marion Pereira da
Silva, Thadeu Mariniello
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Rekowsky, Bruna Samara dos Santos
Araújo, Géssica Cordeiro de
Delfino, Nelson de Carvalho
Costa, Marion Pereira da
Silva, Thadeu Mariniello
dc.subject.por.fl_str_mv Bovine milk.
Buffalo milk.
Fresh cheese.
Dairy product.
Veterinary
Bovino.
Bubalino.
Queijo fresco.
Derivado lácteo.
topic Bovine milk.
Buffalo milk.
Fresh cheese.
Dairy product.
Veterinary
Bovino.
Bubalino.
Queijo fresco.
Derivado lácteo.
description Buffalo milk presents higher proteins and lipids concentration than cow milk, which provides a better yield in cheese-making production and products with considerable sensory approval. However, buffalo milk is not regularly available throughout the year due to different handling conditions. Thus, to guarantee the supply of buffalo milk dairy products during the year, the addition of bovine milk is an alternative. Therefore, this study aimed to test the effect of a buffalo and bovine milk mixture for the Minas Frescal cheese elaboration by physico-chemical, sensory analysis and obtaining yield. The raw material was analysed for the parameters of acidity, density, fat, total solids and solid-not-fat. There were 3 Minas Frescal cheeses elaborated from 3 formulations: 100% buffalo milk, 100% bovine milk and the mixture of 50% of each milk. The cheeses were submitted to the Gravimetric and Gerber methods to obtain values of moisture and fat, as well as to obtain, indirectly, fat in dry matter. For bovine and buffalo milk, the parameters evaluated (acidity, density, fat, total solids and solids-not-fat) complied with Brazilian legislation and parameters described in the literature. For the bovine, mixed and buffalo fresh cheeses, values were obtained, respectively, for moisture (74.04, 60.93 and 63.61), fat in dry matter (44.35, 42.23 and 46.03) and cheese yield (27, 20.8 and 24.2), indicating a higher yield for the bovine Minas Frescal cheese and higher fat content for the buffalo cheese. The overall acceptance of the mixed Minas Frescal cheese was significantly superior to the bovine and buffalo cheese. The parameters of colour, appearance, texture, flavour and overall acceptance were above 8 points in the hedonic scale (‘moderately liked’ to ‘extremely liked’), and the aroma attribute scored was above 7 (‘I enjoyed regularly’ to ‘moderately liked’). Therefore, the elaboration of Minas Frescal cheese from the mixture of 2 matrices (buffalo and bovine milk) demonstrated technological viability with the potential to meet the demands of the consumer market.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-16
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://seer.ufu.br/index.php/biosciencejournal/article/view/48217
10.14393/BJ-v36n6a2020-48217
url https://seer.ufu.br/index.php/biosciencejournal/article/view/48217
identifier_str_mv 10.14393/BJ-v36n6a2020-48217
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://seer.ufu.br/index.php/biosciencejournal/article/view/48217/30430
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.coverage.none.fl_str_mv Brazil; Contemporary
dc.publisher.none.fl_str_mv EDUFU
publisher.none.fl_str_mv EDUFU
dc.source.none.fl_str_mv Bioscience Journal ; Vol. 36 No. 6 (2020): Nov./Dec.; 2196-2203
Bioscience Journal ; v. 36 n. 6 (2020): Nov./Dec.; 2196-2203
1981-3163
reponame:Bioscience journal (Online)
instname:Universidade Federal de Uberlândia (UFU)
instacron:UFU
instname_str Universidade Federal de Uberlândia (UFU)
instacron_str UFU
institution UFU
reponame_str Bioscience journal (Online)
collection Bioscience journal (Online)
repository.name.fl_str_mv Bioscience journal (Online) - Universidade Federal de Uberlândia (UFU)
repository.mail.fl_str_mv biosciencej@ufu.br||
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