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Buffalo mozzarella chemical composition and authenticity assessment by electrophoretic profiling. Repositório Alice
GONÇALVES, B. R. F.; SILVA, G. de J.; CONCEIÇÃO, D. G.; EFITO, A. S. do; FERRÃO, S. P. B..
Abstract: Buffalo milk mozzarella is often adulterated by the addition of cow's milk. The aim of this study was to assess the quality of buffalo milk mozzarella by using electrophoresis (SDS-PAGE) to detect the addition of cow's milk. Reference cheeses were produced exclusively from combinations of buffalo and cow milk, and labeled reference treatment buffalo or cow (RTB and RTC, respectively). Standardized cheeses were made by combining buffalo milk and 2.5%, 5.0%, 10%, 20%, 30%, 40% or 50% cow's milk. A total of 9 cheese formulations were produced and either frozen immediately (time 0) or after 20 days (time 20). Eighteen commercial samples of buffalo mozzarella were sampled between 0-20 days of production. The chemical composition (moisture, ash, fat in...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: SDS-PAGE; Fraude; Leite de búfala; Mussarela; Mozzarella; Búfalo; Queijo; Adulteração; Peptídeo; Proteína; Produto derivado do leite; Análise microbiológica; Controle de qualidade; Buffalo milk; Cheese; Food adulteration; Peptides; Microbiology; Microbiological analysis; Feed quality; Quality controls.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1087574
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Chemical, structural and proteomic profile of buffalo milk powder produced in mini spray dryer. Repositório Alice
BORGES, M. V.; ALVES, M. F.; CHAVES, M. A.; EGITO, A. S. do; GROSS, E.; FERRÃO, S. P. B..
Abstract: The objective of this work was to obtain buffalo milk powder through the process of drying in mini spray dryer, and evaluate its physical, chemical, structural and proteomic features during storage. The buffalo milk was subjected to drying by atomization, air temperature of 140°C inlet. The samples were evaluated at times 0, 30, 60, 90, 120 and 150 days of storage. The moisture content, fat, protein, ash, density, acidity, solubility index, burning particles were analysed, along with structural analysis by Scanning Electron Microscopy (SEM) and proteomic study (SDS-PAGE). The production of milk powder from the set standards produced a buffalo milk powder with satisfactory results of physical and chemical compositions. In the SEM analysis was...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Leite de búfala; Búfalo; Tecnologia de alimento; Microscopia; Eletroforese; Composição química; Atomização; Armazenamento; Buffalo milk; Microscopy; Electrophoresis; Food composition; Chemical composition; Spray drying; Storage; Food technology.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1069628
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