Instron texture profile of buffalo milk cheddar cheese as influenced by composition and ripening changes

Patel, Hiren; Upadhyay, K. G.; Miyani, R. V.; Pandya, A. J.

doi:10.1016/0950-3293(93)90161-x

Cited by 13 publications

(12 citation statements)

References 7 publications

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“…The short protein molecules reduce the density of the three-dimensional protein matrix in such a way that by the application of stress, the matrix is easily destroyed. Similar results were reported for Cheddar cheese (Patel et al 1993). The concentration of the milk mixture significantly affected the hardness, chewiness and elasticity of the cheese samples (p<0.05) (Table 6).…”

Section: Textural Properties Of Cheesesupporting

confidence: 84%

“…Patel et al . () studied the chemical composition, ripening indices and textural properties of Cheddar cheese made from buffalo milk for a total period of 240 days. Murtaza et al .…”

Section: Introductionmentioning

confidence: 99%

“…The incorporation of whey protein concentrates into buffalo milk for improving physicochemical, textural and sensory properties of Mozzarella cheese was evaluated by Salama (2015). Patel et al (1993) studied the chemical composition, ripening indices and textural properties of Cheddar cheese made from buffalo milk for a total period of 240 days. Murtaza et al (2013) compared the sensory profile of Cheddar cheese prepared from cow and buffalo milk using indigenous and commercial cultures.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical, textural and sensory properties of white soft cheese made from buffalo and cow milk mixtures

Dimitreli

Exarhopoulos

Antoniou

et al. 2017

Int J of Dairy Tech

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The physicochemical, textural and sensory properties of white soft cheeses made from three different buffalo and cow milk mixtures (100:0, 70:30 and 30:70) during 3‐month storage were studied. The increase in buffalo milk concentration resulted in increasing total cheese yield, dry matter (DM) and fat retention and fat in DM content. However, it caused reductions in moisture content, salt intake, hardness, chewiness, elasticity, sensory hardness and sensory cohesiveness of the samples. The percentage of water‐soluble nitrogen to total nitrogen increased during storage resulting in decreased fracturability, hardness (textural and sensory), cohesiveness (textural and sensory), springiness, chewiness and elasticity. The panellists evaluated the white soft cheese made with buffalo milk as the most acceptable.

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Section: Textural Properties Of Cheesesupporting

confidence: 84%

“…Patel et al . () studied the chemical composition, ripening indices and textural properties of Cheddar cheese made from buffalo milk for a total period of 240 days. Murtaza et al .…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical, textural and sensory properties of white soft cheese made from buffalo and cow milk mixtures

Dimitreli

Exarhopoulos

Antoniou

et al. 2017

Int J of Dairy Tech

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“…Assessment of cheese texture has been performed using the General Foods Instrumentai Texture Profile Analysis on the Instron Universal Testing machine (Chen et al, 1979;Patel et al, 1991;Jack et al, 1993). This technique was developed along side their sensory technique and the texture measurements taken correspond to those assessed using the palate.…”

Section: Introductionmentioning

confidence: 99%

The relationships between the chemical, rheological and textural properties of Cheddar cheese

Hort

Grys

Woodman

1997

Lait

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“…Also, factors such as casein micelles can influence texture parameters [37]. The casein micelles from buffalo's mozzarella are larger than observed in the cow's mozzarella.…”

Section: Instrumental Analyzermentioning

confidence: 98%

Mechanical Parameters of the Mozzarella from Buffalo with Inclusion Levels of The CowÃ¢ÂÂs Milk: Preliminary Study at the Lab Scale

Pignata¹,

Ferrão²

2015

J Bioanal Biomed

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The aim of this study was to evaluate the inclusion of the cow milk into buffalo milk during cheese-making on their physical-chemical and mechanical properties. The cow milk was added (0%, 10%, 20%, 30%, 40% and 50%) into buffalo milk to produce the mozzarella. We evaluated the physical-chemical composition, textural profile analyzer and melt ability. The cow milk inclusion in the buffalo milk altered the L* value of the mozzarella, decreasing it, and the mozzarella chromaticity (a* and b*) linearly and positively. Those attributes (firmness, chewiness, elasticity and cohesivity) are affected with cow's milk inclusion, producing the lowest firmness and elasticity, characterized as less firm samples. The same behavior was observed for to melt ability, which decreased with cow milk inclusion. The measures of instrumental color, texture and the melt ability indicated that the cheese made with different levels of cow's milk presented distinct characteristics of the mozzarella from just buffalo milk. Instrumental tests as color, texture and melt ability can be used in the detection of the buffalo's mozzarella adulteration by cow's milk, showing a potential alternative for the quality control of the buffalo's mozzarella cheese.

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Instron texture profile of buffalo milk cheddar cheese as influenced by composition and ripening changes

Cited by 13 publications

References 7 publications

Physicochemical, textural and sensory properties of white soft cheese made from buffalo and cow milk mixtures

Physicochemical, textural and sensory properties of white soft cheese made from buffalo and cow milk mixtures

The relationships between the chemical, rheological and textural properties of Cheddar cheese

Mechanical Parameters of the Mozzarella from Buffalo with Inclusion Levels of The CowÃ¢ÂÂs Milk: Preliminary Study at the Lab Scale

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Instron texture profile of buffalo milk cheddar cheese as influenced by composition and ripening changes

Cited by 13 publications

References 7 publications

Physicochemical, textural and sensory properties of white soft cheese made from buffalo and cow milk mixtures

Physicochemical, textural and sensory properties of white soft cheese made from buffalo and cow milk mixtures

The relationships between the chemical, rheological and textural properties of Cheddar cheese

Mechanical Parameters of the Mozzarella from Buffalo with Inclusion Levels of The CowÃ¢ÂÂs Milk: Preliminary Study at the Lab Scale

Contact Info

Product

Resources

About

Mechanical Parameters of the Mozzarella from Buffalo with Inclusion Levels of The CowÃ¢ÂÂs Milk: Preliminary Study at the Lab Scale