Evaluation of the experimental fraud of buffalo cheese by sensory analysis and physico-chemical parameters
2019
Gabrielle Virgínia Ferreira Cardoso(Federal University of Para (Universidade Federal do Para UFPA), Castanhal (Brazil). School of Veterinary Medicine and Post-Graduate Program in Animal Health in the Amazon. Laboratory of Food Hygiene and Quality and Laboratory of Microbiology) E-mail:gabi.virginia.mv@gmail.com | Andrey Carlos Sacramento Oliveira(Federal University of Para (Universidade Federal do Para UFPA), Castanhal (Brazil). School of Veterinary Medicine and Post-Graduate Program in Animal Health in the Amazon. Laboratory of Food Hygiene and Quality and Laboratory of Microbiology) | Josyane Brasil Silva(Federal University of Para (Universidade Federal do Para UFPA), Castanhal (Brazil). School of Veterinary Medicine and Post-Graduate Program in Animal Health in the Amazon. Laboratory of Food Hygiene and Quality and Laboratory of Microbiology) | Andreia Silva da Silva(Federal University of Para (Universidade Federal do Para UFPA), Castanhal (Brazil). School of Veterinary Medicine and Post-Graduate Program in Animal Health in the Amazon. Laboratory of Food Hygiene and Quality and Laboratory of Microbiology) | Wanessa Shuellen Costa Araujo(Federal University of Para (Universidade Federal do Para, UFPA), Belem (Brazil). Food Science and Technology) | Emilia Socorro Conceicao de Lima Nunes(Federal University of Para (Universidade Federal do Para UFPA), Castanhal (Brazil). School of Veterinary Medicine and Post-Graduate Program in Animal Health in the Amazon. Laboratory of Food Hygiene and Quality and Laboratory of Microbiology) | Talita Bandeira Roos(Federal University of Para (Universidade Federal do Para UFPA), Castanhal (Brazil). School of Veterinary Medicine and Post-Graduate Program in Animal Health in the Amazon. Laboratory of Food Hygiene and Quality and Laboratory of Microbiology) | Carina Martins Moraes(Federal University of Para (Universidade Federal do Para UFPA), Castanhal (Brazil). School of Veterinary Medicine and Post-Graduate Program in Animal Health in the Amazon. Laboratory of Food Hygiene and Quality and Laboratory of Microbiology)
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 percent and 59 percent 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.
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