Buffalo milk composition, processing factors, whey constituents recovery and yield in manufacturing Mozzarella cheese

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dc.contributor.authorSALES, Danielle Cavalcanti
dc.contributor.authorRANGEL, Adriano Henrique do Nascimento
dc.contributor.authorURBANO, Stela Antas
dc.contributor.authorTONHATI, Humberto
dc.contributor.authorGALVÃO JÚNIOR, José Geraldo Bezerra
dc.contributor.authorGUILHERMINO, Magda Maria
dc.contributor.authorAGUIAR, Emerson Moreira
dc.contributor.authorBEZERRA, Maria de Fátima
dc.date.accessioned2024-05-14T08:57:51Z
dc.date.available2024-05-14T08:57:51Z
dc.date.issued2018
dc.description.abstractAbstract Mozzarella cheese is typically from Italy and consumed in the whole world. The aim of this study was to characterize the manufacture of Mozzarella produced similarly to Italian in a Brazilian dairy industry regarding the milk composition usage, factors involved in the production process, use of raw materials and cheese yield. Was monitored the Mozzarella yield (MY), milk composition, manufacturing of Mozzarella cheese and recovery of whey constituents of 30 lots of Mozzarella cheese in a dairy brazilian industry. Overall, processing reached an adequate MY for this type of cheese, being below 5.0 L kg-1. We find values of 5.93 ± 1.87; 34.97 ± 2.70; 33.39 ± 2.85; 95.04 ± 4.18; 44.02 ± 2.00; and 66.82 ± 3.36 respectively for recovery of fat, protein, casein, lactose, total solids and solids-not-fat in whey. The milk used by the dairy industry had satisfactory physicochemical characteristics. The manufacturing of Mozzarella cheese was efficient.
dc.identifier.doi10.1590/1678-457x.04317
dc.identifier.issn0101-2061
dc.identifier.otherS0101-20612018000200328-scl
dc.identifier.urihttps://repositorio-aptaregional.agricultura.sp.gov.br/handle/123456789/687
dc.relation.ispartofFood Science and Technology
dc.subjectBubalus bubalis
dc.subjectdairy
dc.subjectefficiency
dc.subjectindustry
dc.subjectpasta-filata
dc.titleBuffalo milk composition, processing factors, whey constituents recovery and yield in manufacturing Mozzarella cheese
dc.typeArtigos
oaire.citation.endPage334
oaire.citation.issue2
oaire.citation.startPage328
oaire.citation.volume38

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