Abstract
Abstract Although cow milk is the most widely used dairy product, the milk of other animals presents characteristics relevant to the development of these products. Goat milk has higher digestibility and a lower incidence of allergic reactions than cow milk, while buffalo milk has higher levels of lipids, proteins and lactose. The objective of this work was to elaborate and evaluate the physicochemical, technological, microbiological and sensory characteristics of cream cheese formulations elaborated with different proportions of cow, goat and buffalo milk without whey removal. The milk mixture was allowed to produce cream cheese with high levels of ashes and proteins, and despite the retention of the whey, no occurrence of syneresis was observed in the formulations. The formulation elaborated with 33.33% of each type of milk obtained the highest positive intent to purchase, the highest acceptability index for overall impression and the highest score for the flavor attribute. Considering the number of probiotic microorganisms present in the cream cheese composition, the developed product can be considered a functional food. It is possible to prepare cream cheese with different types of milk and whey retention, creating a competitive product for the market and an alternative for the industry.
Highlights
Milk, according to the Food and Drug Administration (2017a, b), is milk secretion obtained from one or more healthy milk-producing animals, such as cow, goat, sheep and buffalo
The elaboration of products with different types of milk was explored by Garcia et al (2008), who carried out sensorial evaluation of rennet cheese with cow milk, goat milk and buffalo milk, and all the cheeses presented good acceptability indices for the evaluated attributes, except for the taste and aroma of goat milk cheese
Queiroga et al (2013) observed that rennet cheese made from the goat and cow milk mixture is a differentiated product with a less pronounced goat flavor, which has contributed to consumer acceptance while maintaining the positive nutritional properties of goat cheese
Summary
Milk, according to the Food and Drug Administration (2017a, b), is milk secretion obtained from one or more healthy milk-producing animals, such as cow, goat, sheep and buffalo. Buffalo milk has higher levels of lipids, proteins and lactose than cow milk (Zicarelli, 2004; Guo et al, 2007). Mahmood & Usman (2010) compared physicochemical parameters, such as pH, specific gravity, titratable acidity, total solids, ash, lipids, proteins and lactose from buffalo, cow, goat and sheep milk samples and found that all the parameters analyzed were higher in buffalo and sheep milk than in cow and goat milk. The elaboration of products with different types of milk was explored by Garcia et al (2008), who carried out sensorial evaluation of rennet cheese with cow milk, goat milk and buffalo milk, and all the cheeses presented good acceptability indices for the evaluated attributes, except for the taste and aroma of goat milk cheese. The elaboration of products with different types of milk was explored by Garcia et al (2008), who carried out sensorial evaluation of rennet cheese with cow milk, goat milk and buffalo milk, and all the cheeses presented good acceptability indices for the evaluated attributes, except for the taste and aroma of goat milk cheese. Queiroga et al (2013) observed that rennet cheese made from the goat and cow milk mixture is a differentiated product with a less pronounced goat flavor, which has contributed to consumer acceptance while maintaining the positive nutritional properties of goat cheese
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