Bonassi I A, de Camarco Carvalho J B, Villares J B
Arch Latinoam Nutr. 1982 Dec;32(4):903-12.
The present research aimed to compare the physico-chemical, and organoleptic properties of Mozzarella cheese prepared with buffaloes' milk, cow's milk or blending of equal parts of both types. The manufactured cheeses were evaluated for their organoleptic characteristics as well as for pH value, acidity, moisture, fat, ash, protein, and soluble nitrogen contents. It was verified that buffaloes' milk alone or combined with cow's milk is feasible for preparing Mozzarella cheese, since no differences were found in taste, aroma nor texture as compared with cheeses manufactured with cow's milk alone. Cheeses from buffaloes' milk presented higher yields and higher fat content than the others. Their levels of titratable acidity, moisture, protein and soluble nitrogen were the lowest and their ash content and pH value were the highest. Chemical and physico-chemical characteristics of cheeses manufactured by blending buffaloes' and cow's milk were intermediate in relation to those made with any type of milk alone.
本研究旨在比较用水牛乳、牛乳或两种乳等量混合制备的马苏里拉奶酪的物理化学性质和感官特性。对生产的奶酪进行了感官特性评估，以及pH值、酸度、水分、脂肪、灰分、蛋白质和可溶性氮含量的测定。结果证实，单独使用水牛乳或与牛乳混合都可用于制备马苏里拉奶酪，因为与仅用牛乳生产的奶酪相比，其在味道、香气和质地方面均未发现差异。水牛乳制成的奶酪产量更高，脂肪含量也高于其他奶酪。其可滴定酸度、水分、蛋白质和可溶性氮水平最低，灰分含量和pH值最高。将水牛乳和牛乳混合生产的奶酪的化学和物理化学特性介于单独使用任何一种乳制成的奶酪之间。
