Physicochemical, textural and sensory properties of white soft cheese made from buffalo and cow milk mixtures

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Physicochemical, textural and sensory properties of white soft cheese made from buffalo and cow milk mixtures

机译：由水牛和牛奶混合物制成的白色软奶酪的物理化学，造影性质

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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.

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《International Journal of Dairy Technology》 |2017年第4期|共8页
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正文语种 eng
中图分类食品工业;
关键词
Buffalo milk; Soft cheeses; Storage time; Textural properties;

机译：水牛牛奶;软奶酪;储存时间;纹理属性;

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Physicochemical, textural and sensory properties of white soft cheese made from buffalo and cow milk mixtures

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