Journal of Bioanalysis & Biomedicine

Mirelle C Pignata

Publications

• Research Article
  Mechanical Parameters of the Mozzarella from Buffalo with Inclusion Levels of The Cow’s Milk: Preliminary Study at the Lab Scale
  Author(s): Mirelle C Pignata, Sibelli Passine B Ferrão, Crisitane P Oliveira, Amanda S Faleiro, Renata C Bonomo, Willian S Silva, Luciano B Rodrigues and Sérgio Augusto de Albuquerque FernandesMirelle C Pignata, Sibelli Passine B Ferrão, Crisitane P Oliveira, Amanda S Faleiro, Renata C Bonomo, Willian S Silva, Luciano B Rodrigues and Sérgio Augusto de Albuquerque Fernandes
  
  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 chees.. Read More»
  DOI: 10.4172/1948-593X.1000143

  Abstract PDF