Effects of gelation temperature on Mozzarella-type curd made from buffalo and cows’ milk: 2. Curd yield, overall quality and casein fractions

Hussain, Imtiaz; Yan, Jen; Grandison, Alistair S.; Bell, Alan

doi:10.1016/j.foodchem.2012.05.110

Cited by 23 publications

(12 citation statements)

References 18 publications

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“…Buffalo milk has higher α s−1 casein content (1.42 g 100/mL milk) than cows’ milk, which has values of around 1.08 g 100/mL milk (Hussain et al . ).…”

Section: Resultsmentioning

confidence: 97%

Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows’ milk kefir

Gül

Atalar

Mortaş

et al. 2018

Int J of Dairy Tech

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The aim of this study was to compare the rheological, textural, colour and sensory properties of kefir samples produced with buffalos' or cows' milk using two different microbial fermentation sources, namely kefir grains and starter cultures. The buffalo milk kefir had a higher exopolysaccharide content than the cows' milk kefir, and the use of buffalo milk for kefir production had positive effects on the water-holding capacity and firmness value of the resulting kefir samples. The buffalo milk kefir samples had higher viscosity, a higher consistency index, storage and loss modulus values when compared to samples made with cows' milk. The sensory evaluation and colour properties of the kefir samples improved when buffalo milk was used.

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“…Buffalo milk has higher α s−1 casein content (1.42 g 100/mL milk) than cows’ milk, which has values of around 1.08 g 100/mL milk (Hussain et al . ).…”

Section: Resultsmentioning

confidence: 97%

Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows’ milk kefir

Gül

Atalar

Mortaş

et al. 2018

Int J of Dairy Tech

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“…This indicates that nutrition strategies that increase milk casein and protein concentration can also be used to enhance concentrations of key There was no effect of breed within the dairy breeds but the intercept was lower (p <0.001) and the slope greater (p < 0.001) for the pooled buffalo and indigenous breeds of cattle. References include [31,35,37,[40][41][42][43][44][45][46][47][48][49][50][51][52][53][54][55][56][57][58][59] and the present study. Some references may have more than one data point depending upon treatment groups or breeds.…”

Section: Discussionmentioning

confidence: 99%

Mineral and Citrate Concentrations in Milk Are Affected by Seasons, Stage of Lactation and Management Practices

et al. 2019

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This study was conducted to examine associations between nutrition, time of year and season of calving on milk mineral concentrations in 24 pasture-based dairy farms. There was substantial variation in the concentrations (mean with range in parentheses) of Ca 1072 (864-1310) mg/kg; citrate 1579 (880-2080) mg/kg; P 885 (640-1040) mg/kg; Mg 98 (73-122) mg/kg; Na 347 (248-554) mg/kg; K 1534 (1250-2010) mg/kg; and S 295 (155-372) mg/kg with most of the variation associated with stage of lactation, although the influence of days in milk was different for different minerals. Feeding practices were also important in determining the concentrations of some components. Milk Ca, citrate, P, and K concentrations were greater (p < 0.05) in cows receiving mineral supplements, while Ca, P and Mg were positively correlated (p < 0.05) with the amount of concentrates fed. Milk citrate and K concentrations were positively correlated (p < 0.05) with herbage allowance. Milk Se (15 (<3-37) µg/kg) and Zn (3.4 (2.2-4.9) mg/kg) also varied with time of year, with Se concentrations also greater (13.7 vs 11.6 µg/kg) in spring compared with autumn calving herds and positively correlated (p < 0.05) with the amount of concentrates fed and mineral supplementation. These data indicate that calving pattern and feeding practices could be used to reduce variation in the measured milk mineral concentrations.

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“…Buffalo milk is used to produce dairy products, especially mozzarella cheese, for which there is an increasing consumer demand (Hussain et al, 2012). This type of cheese originated in Italy in the regions of Campana, Lazio, Ap ulia and Molise, these being the only locations in the world that can use the authenticity stamp of 'Campana Buffalo Mozzarella' (Czerwenka et al, 2010), which is a protected origin denomination (POD) regulated by European Union law (Dalmasso et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the peptide profile with a view to authenticating buffalo mozzarella cheese

Gonçalves

Silva

Pontes

et al. 2016

Int J of Food Sci Tech

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Summary Electrophoretic and chromatographic techniques were used to determine water‐soluble peptide profiles aiming to identify the adulteration of buffalo milk mozzarella cheese by the addition of cow's milk. Thus, cheeses were produced with contents of cow's milk varying from 0% to 100%, and the peptides extracted after production and after 20 days of refrigeration. Polyacrylamide gel electrophoresis under denaturing conditions in the presence of sodium dodecyl sulphate (SDS‐PAGE) identified a potential peptide marker of exclusively bovine origin with a size of about 21 kDa for the addition of cow's milk above 30%. Reverse‐phase high‐performance liquid chromatography (RP‐HPLC) indicated the existence of two potential peptides present in higher concentrations in buffalo milk and one exclusive for cow's milk, the latter making it possible to estimate the addition of cow's milk to buffalo milk. Six commercial brands of buffalo mozzarella cheese were evaluated, and indications of adulteration found in four of them.

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Effects of gelation temperature on Mozzarella-type curd made from buffalo and cows’ milk: 2. Curd yield, overall quality and casein fractions

Cited by 23 publications

References 18 publications

Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows’ milk kefir

Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows’ milk kefir

Mineral and Citrate Concentrations in Milk Are Affected by Seasons, Stage of Lactation and Management Practices

Evaluation of the peptide profile with a view to authenticating buffalo mozzarella cheese

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