Abstract
This study aimed to highlight the effect of cow milk addition (0, 15, 30, and 45%) on Brazilian semi-hard buffalo cheese. Four formulations with different buffalo and cow milk ratios (v/v) were prepared: CC00 (100:00%); CC15 (85:15%); CC30 (70:30%); and CC45 (55:45%). The CC00 presented the highest moisture, fat in dry matter, and salt contents, while CC45 exhibited the highest protein and lowest pH values. CC45 presented the highest flavor, texture, overall acceptability, and purchase intention. Therefore, cow milk addition at 45% is an alternative to improve Brazilian semi-hard buffalo cheese's acceptability and purchase intention and, consequently, a market opportunity for the diversification of buffalo dairy products.
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