“Comparación del rendimiento y características fisicoquímicas y sensoriales de productos lácteos elaborados a partir de leche de búfala y de vaca”
2021
Robles Reina, María José
The objective of this research was to compare the performance and physicochemical and sensory characteristics of mozzarella cheese, yogurt and cream cheese made from buffalo and cow's milk. To get to establish the yields of dairy products of buffalo and cow's milk; the manufacturing process was standardized using the same temperature, times, milk supplier and quantities of raw materials. To determine the yield in production weight was obtained by mass balance; the comparison of the physicochemical characteristics of the aforementioned dairy products was analyzed by means of proximal chemical analysis to know the percentages of water, protein, fat; Likewise, the sensory characteristics are carried out by means of a pilot panel using the hedonic scale and the paired comparison. The performance comparison was through 2 repetitions obtaining the results; for mozzarella cheese made from buffalo milk: 20.85%, mozzarella cheese made from cow's milk: 16.77%; cream cheese made from buffalo milk: 39.57%; Cream cheese made from cow's milk: 37.15%.
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