Buffalo milk composition, processing factors, whey constituents recovery and yield in manufacturing Mozzarella cheese
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2018 |
| Outros Autores: | , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Repositório Institucional da UNESP |
| Texto Completo: | http://dx.doi.org/10.1590/1678-457X.04317 http://hdl.handle.net/11449/180009 |
Resumo: | 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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Buffalo milk composition, processing factors, whey constituents recovery and yield in manufacturing Mozzarella cheeseBubalus bubalisDairyEfficiencyIndustryPasta-filataMozzarella 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.Universidade Federal do Rio Grande do Norte – UFRN, Lagoa NovaFaculdade de Ciências Agrárias e Veterinárias Universidade Estadual Paulista “Júlio de Mesquita Filho” – UNESPInstituto Federal de Educação Ciência e Tecnologia do Rio Grande do Norte – IFRNFaculdade de Ciências Agrárias e Veterinárias Universidade Estadual Paulista “Júlio de Mesquita Filho” – UNESPUniversidade Federal do Rio Grande do Norte – UFRNUniversidade Estadual Paulista (Unesp)Ciência e Tecnologia do Rio Grande do Norte – IFRNSales, Danielle CavalcantiRangel, Adriano Henrique do NascimentoUrbano, Stela AntasTonhati, Humberto [UNESP]Galvão Júnior, José Geraldo BezerraGuilhermino, Magda MariaAguiar, Emerson MoreiraBezerra, Maria de Fátima2018-12-11T17:37:39Z2018-12-11T17:37:39Z2018-04-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article328-334application/pdfhttp://dx.doi.org/10.1590/1678-457X.04317Food Science and Technology, v. 38, n. 2, p. 328-334, 2018.1678-457Xhttp://hdl.handle.net/11449/18000910.1590/1678-457X.04317S0101-206120180002003282-s2.0-85049481819S0101-20612018000200328.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Science and Technologyinfo:eu-repo/semantics/openAccess2024-06-07T18:44:43Zoai:repositorio.unesp.br:11449/180009Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T23:09:00.378752Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)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 [UNESP] 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 [UNESP] 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.none.fl_str_mv |
Universidade Federal do Rio Grande do Norte – UFRN Universidade Estadual Paulista (Unesp) Ciência e Tecnologia do Rio Grande do Norte – IFRN |
| dc.contributor.author.fl_str_mv |
Sales, Danielle Cavalcanti Rangel, Adriano Henrique do Nascimento Urbano, Stela Antas Tonhati, Humberto [UNESP] 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 |
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 |
2018-12-11T17:37:39Z 2018-12-11T17:37:39Z 2018-04-01 |
| dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1590/1678-457X.04317 Food Science and Technology, v. 38, n. 2, p. 328-334, 2018. 1678-457X http://hdl.handle.net/11449/180009 10.1590/1678-457X.04317 S0101-20612018000200328 2-s2.0-85049481819 S0101-20612018000200328.pdf |
| url |
http://dx.doi.org/10.1590/1678-457X.04317 http://hdl.handle.net/11449/180009 |
| identifier_str_mv |
Food Science and Technology, v. 38, n. 2, p. 328-334, 2018. 1678-457X 10.1590/1678-457X.04317 S0101-20612018000200328 2-s2.0-85049481819 S0101-20612018000200328.pdf |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
Food Science and Technology |
| dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
| eu_rights_str_mv |
openAccess |
| dc.format.none.fl_str_mv |
328-334 application/pdf |
| dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
| instname_str |
Universidade Estadual Paulista (UNESP) |
| instacron_str |
UNESP |
| institution |
UNESP |
| reponame_str |
Repositório Institucional da UNESP |
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Repositório Institucional da UNESP |
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Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
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1808129494989406208 |