Evaluation of the experimental fraud of buffalo cheese by sensory analysis and physico-chemical parameters

Authors

  • Gabrielle Virginia Ferreira Cardoso Laboratory of Food Hygiene and Quality and Laboratory of Microbiology, School of Veterinary Medicine and Post-Graduate Program in Animal Health in the Amazon, Federal University of Para (Universidade Federal do Para, UFPA), Castanhal, Brazil http://orcid.org/0000-0002-6407-2068
  • Andrey Carlos Sacramento Oliveira Laboratory of Food Hygiene and Quality and Laboratory of Microbiology, School of Veterinary Medicine and Post-Graduate Program in Animal Health in the Amazon, Federal University of Para (Universidade Federal do Para, UFPA), Castanhal, Brazil
  • Josyane Brasil Silva Laboratory of Food Hygiene and Quality and Laboratory of Microbiology, School of Veterinary Medicine and Post-Graduate Program in Animal Health in the Amazon, Federal University of Para (Universidade Federal do Para, UFPA), Castanhal, Brazil
  • Andreia Silva da Silva Laboratory of Food Hygiene and Quality and Laboratory of Microbiology, School of Veterinary Medicine and Post-Graduate Program in Animal Health in the Amazon, Federal University of Para (Universidade Federal do Para, UFPA), Castanhal, Brazil
  • Wanessa Shuellen Costa Araujo Food Science and Technology, Federal University of Para (Universidade Federal do Para, UFPA), Belem, Brazil
  • Emilia Socorro Conceicao de Lima Nunes Laboratory of Food Hygiene and Quality and Laboratory of Microbiology, School of Veterinary Medicine and Post-Graduate Program in Animal Health in the Amazon, Federal University of Para (Universidade Federal do Para, UFPA), Castanhal, Brazil
  • Talita Bandeira Roos Laboratory of Food Hygiene and Quality and Laboratory of Microbiology, School of Veterinary Medicine and Post-Graduate Program in Animal Health in the Amazon, Federal University of Para (Universidade Federal do Para, UFPA), Castanhal, Brazil
  • Carina Martins Moraes Laboratory of Food Hygiene and Quality and Laboratory of Microbiology, School of Veterinary Medicine and Post-Graduate Program in Animal Health in the Amazon, Federal University of Para (Universidade Federal do Para, UFPA), Castanhal, Brazil

Keywords:

Bubalus bubalis, Consumer, consumer, Buffalo Bulletin, buffalo, International Buffalo, cheese, Cheese.

Abstract

The objective of the present study was to identify the physico-chemical differences between experimentally fraudulent cheeses and those produced exclusively with cow and buffalo milk and to sensorially assess the consumer’s perception of these products. Three types of cheese were produced using buffalo milk and cow milk as raw materials at different proportions, and total lipids were analysed; protein ash, moisture and carbohydrate contents were measured; energy values were determined; and affective sensory and purchase intent analyses were performed. The results indicated that 57% and 59% of the judges, respectively, reported liking the colour and texture of the mixed cheese very much and that they would certainly buy it. Regarding the composition, the fraudulent cheese had a lower energy value compared to the cow and buffalo cheeses and that the protein content of the fraudulent cheese was lower than that of the buffalo cheese. There were no significant differences in the carbohydrate or fat contents among the analysed products. Compared with the cow cheese, the mixed cheese and buffalo cheese had higher moisture contents. It was concluded that although the mixed cheese presented significant physico-chemical differences, it was considered acceptable product because consumers showed intent to purchase the mixed cheese.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Downloads

Published

2019-09-30

How to Cite

Cardoso, G. V. F., Oliveira, A. C. S., Silva, J. B., da Silva, A. S., Araujo, W. S. C., Nunes, E. S. C. de L., … Moraes, C. M. (2019). Evaluation of the experimental fraud of buffalo cheese by sensory analysis and physico-chemical parameters. Buffalo Bulletin, 38(3), 521–529. Retrieved from https://kuojs.lib.ku.ac.th/index.php/BufBu/article/view/568

Issue

Section

Original Article

Most read articles by the same author(s)