Physicochemical properties of Butter cheese from Marajó manufactured with buffalo milk and cow milk

Simões, Marilda Garcia

doi:10.9790/2402-0538388

Cited by 4 publications

(3 citation statements)

References 12 publications

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“…This observed effect of cow breed on cheese quality was also reported by [25], [26], [27] and [22]. According to the literature, different factors can produce difference in the physic-chemical composition of cheese, including those related to the cow genetic diversity, milk composition and quality, season, microbial count and diversity, and cheese processing technology [28,29,30,31]. The higher moisture in cheese processed from Azawak cow milk may be explained by the lower content of fat present in Azawak cow milk.…”

Section: Effects Of Cow Breed On the Macronutrients Contents Of Cheesesupporting

confidence: 67%

Color (CIE L, a, b*), Nutritional and Sensory Characterization of Artisanal “Wagashi” Cheese Processed from Borgou and Azawak Cow Milks in Benin

Ulbad¹,

Hongbete²,

Konaté³

et al. 2021

IJFSA

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The cattle herd of Benin includes several genotypes including Borgou and Azawak breeds. The study aimed to evaluate physicochemical characteristics and sensory attributes of artisanal cheeses processed with milks of Borgou and Azawak cow breeds reared on natural pasture at the breeding farm Okpara. So, 10 liters of fresh milk from each cow breed were collected for the production of cheese using artisanal cheese processing technology of Benin. Then, cheeses of both genetic types of cow milks were sampled for physic-chemical and sensory analyses. It appears that the luminance cheeses from Borgou cows is lower than that of Azawak cheeses (86.4 vs 89.2; P <0.01). However, the values of red index, pH, titratable acidity (° D) and texture (N) of the cheeses of the both genetic types were similar with the respective values of -1.9, 6.48; 0.14 and 7.2 for Borgou breed and -1.85; 6.52; 0.13 and 6.8 for Azawak breed (P> 0.05). However, the yellow index (b*) is 13.89 for Borgou cheeses to 12.6 for Azawak cheeses (P <0.05). The hue (H*) of cheese processed from Borgou cow milk was more important than the value recorded for Azawak cheese (-0.36 vs -2.75) while the higher chroma (C*) value was obtained in cheese processed from Azawak cow milk (14.04 vs 12.74). Nutritionally, the dry matter content (38.5% vs 36.69%; P <0.001), fat content (6.9% vs 4.65%; P <0.001) and protein content (8, 89% vs. 8.28%; P <0.05) of Borgou cheeses were higher than those of Azawak cheeses. The ash content was 1.41 for Borgou cheeses to 2.3 for Azawak cheeses (P <0.001). Organoleptic evaluation of both genetic type cows' cheeses showed that Borgou cheese had recorded the better scores for taste, texture, and overall acceptability. Traditional cheese processing technology may be promoted for food security in Benin.

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Section: Effects Of Cow Breed On the Macronutrients Contents Of Cheesesupporting

confidence: 67%

Color (CIE L, a, b*), Nutritional and Sensory Characterization of Artisanal “Wagashi” Cheese Processed from Borgou and Azawak Cow Milks in Benin

Ulbad¹,

Hongbete²,

Konaté³

et al. 2021

IJFSA

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“…Colour measurement as technological changes can be implemented to maintain or adjust the colour settings to the client's expectations (Simões et al, 2013). Figure 3 shows the effect of different ripening times on the Hunter colour values (CIELab) of Rugova cheeses.…”

Section: Resultsmentioning

confidence: 99%

Technology and composition of traditional and industrial Rugova cheese

Sulejmani¹,

Selimi²

2022

JCEA

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Rugova cheese is an endogenous dairy product in the Republic of Kosovo, which originates from the region of Peja, where it is traditionally produced from the raw milk of cows, sheep and goats. This research determined physicochemical characteristics such as dry matter, protein, fat, titratable acidity, pH and sensory attributes such as colour, taste, aroma, consistency and appearance. These parameters were determined in traditional and industrial cheeses from the Rugova region with an altitude of about 997.14 meters. These cheeses were analyzed on the first day, the 30th day and the 60th day of storage. The highest pH value was in traditional cheese. Traditional cheese had the highest value of dry matter on the end of ripening while the highest salt concentration was in industrial cheese. The significantly (P<0.05) higher protein and fat content was in traditional cheese. In conclusion, traditional cheese has a higher nutritional value but variable technological properties than industrial cheese and it needs to be standardized.

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“…The suitable chewiness provides a rich mouthfeel and enhances the joy of tasting cheese (Zheng, 2016). Textural attributes such as hardness, chewiness, gumminess are also positively influenced by protein content (Simoes et al, 2013) and fat content (Brighenti et al, 2008). Higher adhesiveness in samples 1, 3 and 4 can be explained by their higher fat content, which softens the cheese.…”

Section: Texture Profile Analysis (Tpa)mentioning

confidence: 99%

Compositional analysis of Chami cheese made from bovine milk in UAE

et al. 2021

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Samples of nine home-made, commercial Chami cheese samples were analyzed for chemical composition, texture, and rheology. The samples showed large variations in moisture, protein, fat, ash, mineral contents, and pH values. Fat content, fatty acid composition, and differential scanning calorimetry analyses suggested addition of extra fat in some samples either butter or vegetable oil. The sodium content in the 9 cheese samples varied from 223-2411 mg/kg with three samples having very high contents 1756, 2024, and 2411 mg/kg indicative of added salt. The sample with the low moisture content (60.9%) was the hardest among the cheeses. Rheological examination showed the Chami cheese samples of more elastic than viscous behavior.

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Physicochemical properties of Butter cheese from Marajó manufactured with buffalo milk and cow milk

Cited by 4 publications

References 12 publications

Color (CIE L, a, b*), Nutritional and Sensory Characterization of Artisanal “Wagashi” Cheese Processed from Borgou and Azawak Cow Milks in Benin

Color (CIE L, a, b*), Nutritional and Sensory Characterization of Artisanal “Wagashi” Cheese Processed from Borgou and Azawak Cow Milks in Benin

Technology and composition of traditional and industrial Rugova cheese

Compositional analysis of Chami cheese made from bovine milk in UAE

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Physicochemical properties of Butter cheese from Marajó manufactured with buffalo milk and cow milk

Cited by 4 publications

References 12 publications

Color (CIE L*, a*, b*), Nutritional and Sensory Characterization of Artisanal “Wagashi” Cheese Processed from Borgou and Azawak Cow Milks in Benin

Color (CIE L*, a*, b*), Nutritional and Sensory Characterization of Artisanal “Wagashi” Cheese Processed from Borgou and Azawak Cow Milks in Benin

Technology and composition of traditional and industrial Rugova cheese

Compositional analysis of Chami cheese made from bovine milk in UAE

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Product

Resources

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Color (CIE L, a, b*), Nutritional and Sensory Characterization of Artisanal “Wagashi” Cheese Processed from Borgou and Azawak Cow Milks in Benin

Color (CIE L, a, b*), Nutritional and Sensory Characterization of Artisanal “Wagashi” Cheese Processed from Borgou and Azawak Cow Milks in Benin