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

Sales, Danielle Cavalcanti; Rangel, Adriano Henrique do Nascimento; Urbano, Stela Antas; Tonhati, Humberto; Júnior, José Geraldo Bezerra Galvão; Guilhermino, Magda Maria; Aguiar, Emerson Moreira de; Bezerra, Maria de Fátima

doi:10.1590/1678-457x.04317

Cited by 17 publications

(16 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…with acidity between 80 and 90 °Dornic to be used in the next cheesemaking batch. The interspersed time between the use of an old SC and a new one (whey "renewal") ensures that the whey obtained from each cheese batch has an elevated microbial load for producing lactic acid, resulting in increased acidity and improved fermentative efficiency (Sales et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

Factors affecting buffalo Mozzarella cheese yield: a study using regression analysis

et al. 2021

Self Cite

View full text Add to dashboard Cite

Cheese production such as mozzarella is affected by several factors including the processing technology (e.g., cuts, fermentation, curd stretching), as well as quantity and quality of raw materials and other ingredients. The aim of this study was to investigate the relationship between mozzarella cheese yield and buffalo milk composition, processing factors, and losses of whey constituents using polynomial regression and adjusted R2. All regression coefficients associated with each explanatory variable were significantly different from zero. The models explained an average of 99% of the variation in the dataset. The regression models showed that the concentration of milk components (e.g., fat, protein, casein, lactose, total solids), somatic cell score, age and acidity of the starter culture, time between curd cuts, and percentage of lost whey constituents highly influenced the mozzarella cheese yield. The buffalo dairy industry should focus on rigorous control of milk quality and processing factors to standardize and optimize mozzarella cheese yield efficiency.

show abstract

Section: Resultsmentioning

confidence: 99%

Factors affecting buffalo Mozzarella cheese yield: a study using regression analysis

et al. 2021

Self Cite

View full text Add to dashboard Cite

show abstract

“…The mean fat measurements for all analyzed buffalo milk samples from the period of this study was 5.5 g/100 g, and the fat content ranged from 4.26 g/100 g to 9.57 g/100 g. The overall median for protein was calculated at 4.06 g/100 g with values ranging from 3.42 g/100 g to 4.60 g/100 g. The mean fat and protein contents were lower than those reported in studies conducted in Italy (Pesce et al ., 2016; Pasquini et al ., 2018) and the USA (Han et al ., 2012), while they were similar to studies performed in Egypt (Elshaghabee et al ., 2017) or other parts of Brazil (Filho et al ., 2014; Bailone et al ., 2017; Sales et al ., 2018). Total solids were measured at an average value of 15.5 g/100 g, ranging from 13.56 g/100 g to 19.53 g/100 g. This average was very close to other studies conducted in Brazil (Filho et al ., 2014; Bailone et al ., 2017; Sales et al ., 2018), but lower than those reported by Han et al . (2012).…”

Section: Resultsmentioning

confidence: 99%

“…Besides the fact that buffalo milk has a higher yield in the production of derivatives, buffalo mozzarella cheese has already established a market with a promising future in Brazil. This is due to the possibility of adding greater value when compared with cheese made with cow's milk (Sales et al ., 2018). Within this context, two challenges to increasing the potential of buffalo milk production has been inadequate research and a scarcity of information on the subject.…”

mentioning

confidence: 99%

Microbiological and physicochemical characteristics of buffalo milk used for dairy products in southern Brazil

Godinho

Krug

Figueiredo

et al. 2020

Journal of Dairy Research

View full text Add to dashboard Cite

In Brazil, the buffalo milk market has been growing. However, identity and quality standards have not been established for this raw material, nor have proper distinctions between buffalo milk and bovine milk been defined. Currently, the State of Rio Grande do Sul (RS) has only three producers that supply raw material for officially marketed derivatives. The aim of this study was to determine the identity and quality standards of raw buffalo milk in this region. Samples were obtained biweekly from three farm cooling tanks between June 2017 and August 2018, to reach a total of 69 samples. The averages for the results of the physicochemical parameters fat, protein, lactose, total solids, SNF (solids-not-fat), calcium, density, FP, acidity and SCC were 5.5 g/100 g, 4.06 g/100 g, 5.07 g/100 g, 15.5 g/100 g, 9.96 g/100 g, 0.161 g/100 g, 1.034 g/ml, −0.527°C, 16°D and 95 × 103 cells/ml, respectively. With reference to the microbiological parameters, the mean of the Standard Plate Count (SPC) and thermotolerant coliforms were 9,0 × 104 CFU/ml and 1.6 × 102 MPN/ml, respectively. Regarding coagulase-positive staphylococci, 36 samples tested positive (52% of total). Neither Salmonella spp. nor Listeria monocytogenes, nor antibiotic or antiparasitic residues were detected in any sample. In conclusion, the buffalo milk used as raw material for dairy products in southern Brazil demonstrated satisfactory physicochemical and microbiological characteristics, in accordance with recent scientific literature.

show abstract

“…The degree of hydrolysis was calculated according to the methodology used by Moreira et al (2009). The parameters of relative density, protein content, total casein, fat, total dry extract and defatted dry extract were evaluated after five hours of hydrolysis by the infrared radiation method using Bentley 2000 mid-infrared instrument (DairySpec FT, USA) (Sales et al, 2018). To this end, 40 mL of hydrolyzed goat milk was placed in a cuvette and introduced into the instrument.…”

Section: Physicochemical Analysismentioning

confidence: 99%

Effect of temperature and concentration of βeta-galactosidase on the composition of reduced lactose pasteurized goat milk

et al. 2021

View full text Add to dashboard Cite

This study evaluated the influence of temperature and β-galactosidase concentration on lactose hydrolysis and on the composition of pasteurized goat milk. Goat milk was pasteurized at 75 °C/15 s and cooled to 10 °C and 30 °C, received 0 (control); 0.04%; 0.07%; 0.20% (v/v) β-galactosidase and was incubated for 5 h, followed by enzymatic inactivation at 85 °C. The hydrolysis degree, pH and acidity were evaluated hourly. Physico-chemical parameters were determined after hydrolysis. The maximum hydrolysis degree (100%) has been reached in 4 h when using 0.07% and 0.20% lactase concentrations at 30 °C; however, the minimum hydrolysis percentage of 70% has been reached at 10 °C for all lactase concentrations tested since 1 h of incubation. The degree of hydrolysis and the total acidity of pasteurized goat milk increased with temperature. Low lactase concentrations resulted in an increase in protein levels, total casein, density, total and defatted dry extract. Therefore, combination of low lactase levels and hydrolysis at 10 °C promoted positive changes in lactose-free pasteurized goat milk. This study was the first reporting the changes resulting from enzymatic hydrolysis in the composition of pasteurized goat milk.

show abstract

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

Cited by 17 publications

References 6 publications

Factors affecting buffalo Mozzarella cheese yield: a study using regression analysis

Factors affecting buffalo Mozzarella cheese yield: a study using regression analysis

Microbiological and physicochemical characteristics of buffalo milk used for dairy products in southern Brazil

Effect of temperature and concentration of βeta-galactosidase on the composition of reduced lactose pasteurized goat milk

Contact Info

Product

Resources

About