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- Title
Physicochemical, textural and sensory properties of white soft cheese made from buffalo and cow milk mixtures.
- Authors
Dimitreli, Georgia; Exarhopoulos, Stylianos; Antoniou, Kleio K; Zotos, Anastasios; Bampidis, Vasileios A
- Abstract
The physicochemical, textural and sensory properties of white soft cheeses made from three different buffalo and cow milk mixtures (100:0, 70:30 and 30:70) during 3-month storage were studied. The increase in buffalo milk concentration resulted in increasing total cheese yield, dry matter (DM) and fat retention and fat in DM content. However, it caused reductions in moisture content, salt intake, hardness, chewiness, elasticity, sensory hardness and sensory cohesiveness of the samples. The percentage of water-soluble nitrogen to total nitrogen increased during storage resulting in decreased fracturability, hardness (textural and sensory), cohesiveness (textural and sensory), springiness, chewiness and elasticity. The panellists evaluated the white soft cheese made with buffalo milk as the most acceptable.
- Subjects
CHEESE analysis; MILK; CHEESE flavor &; odor; NITROGEN; COMPOSITION of cheese
- Publication
International Journal of Dairy Technology, 2017, Vol 70, Issue 4, p506
- ISSN
1364-727X
- Publication type
Article
- DOI
10.1111/1471-0307.12403