Sensory acceptance and physico-chemical composition of mixed minas frescal cheese

Bruna Samara Dos Santos Rekowsky,Marion Pereira Da Costa,Nelson De Carvalho Delfino,Géssica Cordeiro De Araújo,Thadeu Mariniello Silva

doi:10.14393/bj-v36n6a2020-48217

Bruna Samara Dos Santos Rekowsky, Marion Pereira Da Costa + Show 3 more

Open Access

https://doi.org/10.14393/bj-v36n6a2020-48217

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Abstract

Buffalo milk presents higher proteins and lipids concentration than cow milk, which provides a better yield in cheese-making production and products with considerable sensory approval. However, buffalo milk is not regularly available throughout the year due to different handling conditions. Thus, to guarantee the supply of buffalo milk dairy products during the year, the addition of bovine milk is an alternative. Therefore, this study aimed to test the effect of a buffalo and bovine milk mixture for the Minas Frescal cheese elaboration by physico-chemical, sensory analysis and obtaining yield. The raw material was analysed for the parameters of acidity, density, fat, total solids and solid-not-fat. There were 3 Minas Frescal cheeses elaborated from 3 formulations: 100% buffalo milk, 100% bovine milk and the mixture of 50% of each milk. The cheeses were submitted to the Gravimetric and Gerber methods to obtain values of moisture and fat, as well as to obtain, indirectly, fat in dry matter. For bovine and buffalo milk, the parameters evaluated (acidity, density, fat, total solids and solids-not-fat) complied with Brazilian legislation and parameters described in the literature. For the bovine, mixed and buffalo fresh cheeses, values were obtained, respectively, for moisture (74.04, 60.93 and 63.61), fat in dry matter (44.35, 42.23 and 46.03) and cheese yield (27, 20.8 and 24.2), indicating a higher yield for the bovine Minas Frescal cheese and higher fat content for the buffalo cheese. The overall acceptance of the mixed Minas Frescal cheese was significantly superior to the bovine and buffalo cheese. The parameters of colour, appearance, texture, flavour and overall acceptance were above 8 points in the hedonic scale (‘moderately liked’ to ‘extremely liked’), and the aroma attribute scored was above 7 (‘I enjoyed regularly’ to ‘moderately liked’). Therefore, the elaboration of Minas Frescal cheese from the mixture of 2 matrices (buffalo and bovine milk) demonstrated technological viability with the potential to meet the demands of the consumer market.

Highlights

Cheese consumption influences human health as it is a food rich in lipids, proteins, minerals and vitamins, and the Minas Frescal cheese is relevant in Brazil for being one of the most consumed by the population in the country (MATERA et al, 2018)
Between 1980 and 2011, bovine milk production increased by 48%, while buffalo milk production increased by 238% (RICCI; DOMINGUES, 2012), and according to Bernardes (2018), about 85% of the production of buffalo milk is destined for the elaboration of dairy products
The fat content and total solids of buffalo milk were slightly higher (P 0.05)

Summary

Introduction

Cheese consumption influences human health as it is a food rich in lipids, proteins, minerals and vitamins, and the Minas Frescal cheese is relevant in Brazil for being one of the most consumed by the population in the country (MATERA et al, 2018). Besides that, this type of cheese has easy elaboration and high yield, which allows a fast investment at a lower cost (COSTA et al, 2013). Bovine milk presents a consolidated and lower-priced production (IBGE, 2017), which makes it the most generally used raw material for Minas Frescal cheese production. Due to the seasonality of buffalo milk production, mixing it with bovine milk

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