Mechanical Parameters of the Mozzarella from Buffalo with Inclusion Levels of The Cow’s Milk: Preliminary Study at the Lab Scale

Abstract

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.

Evolución De Parámetros Fisicoquímicos De Quesillo Huilense,en Almacenamiento Refrigerado

“…La evolución de los parámetros relacionados con la textura del quesillo fueron estudiados mediante pruebas de doble compresión TPA [12,13] y pruebas de compresión simple; en ambos casos se utilizó un Analizador de Tex-tura BROOKFIELD CT3, para los ensayos TPA se utilizó la sonda cilíndrica TA4/100 de acrílico transparente de 38,1 mm de diámetro con carga de 10 kg comprimiendo dos veces consecutivas sobre bloques de quesillo de 3x3 cm de lado con altura de aproximadamente 2 cm, se utilizó una velocidad de 0,8 mm/s con una carga de activación de 5 g; se definió un 50% de deformación, ligeramente por debajo del nivel recomendado para este tipo de quesos (60%), debido a que a mayores niveles de deformación, la muestra presentó ruptura; mientras que para la compresión simple se utilizó la sonda esfé-rica TA18 6,35 mm de diámetro. Para la evolución del color del quesillo se midieron las coordenadas L*, a* y b* del sistema CIE (Comisión Internationaled Eclairage) [14,15] y los parámetros de croma métrico (C*), tonalidad (H*), diferencia de color (ΔE), índice de blancura (WI) e índice de amarillo (YI) [16], se utilizó el Coloríme-tro Konica Minolta CR-410 N.J. USA, con un iluminante D65 y un ángulo de observación de 10°.…”

A Preliminary Study on Metabolome Profiles of Buffalo Milk and Corresponding Mozzarella Cheese: Safeguarding the Authenticity and Traceability of Protected Status Buffalo Dairy Products

“…This identifies genuine mozzarella with four regions in Italy (Apulia, Campania, Lazio, Molise) [11,12]. Attempts are regularly made to place non-authentic mozzarella in premium markets as a substitute for buffalo mozzarella cheese [13][14][15]. Consumers can be denied a genuine product and confidence in certified farmers is threatened.…”

>b<Percepção e conhecimento do consumidor de mussarela de búfala quanto à autenticidade do produto>/b<

“…Nos testes instrumentais da pesquisa foi observada coloração menos opaca e mais amarelada do produto misturado. As particularidades do queijo como firmeza, elasticidade, coesividade, mastigabilidade e capacidade de derretimento diminuem na mussarela de búfala misturada (PIGNATA, 2013;PIGNATA et al, 2015).…”