Production of Buffalo Cheese Variety with Activated Charcoal
2025
Andrada IHUȚ | Simona OROS | Simona PAȘCALĂU | Cosmin OPRESCU | Eugen RĂDUCU | Camelia MUNTEANU | Camelia RĂDUCU
This research aims to reduce the acidity of buffalo cheese using activated charcoal. Cheese is an extremely versatile food, rich in protein, calcium, vitamins, and probiotics. However, its global consumption varies depending on the species of origin, geographic area, or lactose and acidity content. Improving cheese recipes with various bioactive substances is an ongoing concern to meet consumer needs. Three varieties of buffalo cheese were made: one using liquid rennet, another using lactic calcium, and the third using lactic calcium and activated charcoal. We tested these cheeses for moisture content (oven drying), salt content (Mohr method), acidity (Thörner method), and fat content (Van Gulik acid-butyrometric method). The addition of activated charcoal significantly reduced the acidity of the fresh buffalo milk cheese compared to the other samples. Activated charcoal improves gastrointestinal comfort. The acidity of fresh buffalo cheese can be reduced by incorporating activated charcoal. Thus, the obtained cheese can be safely consumed by those with digestive problems related to acidity, contributing to the diversification of food options available for these categories of consumers.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
Découvrez la collection de ce fournisseur de données dans AGRIS