Sensorial characteristics and fatty acid mozzarella cheese from milk of crossbred cows fed with palm oil and coconut fat - doi: 10.4025/actascitechnol.v35i4.20158

Silvana Aparecida da Silva Corradini; Grasiele Scaramal Madrona; Nilson Evelázio de Souza; Elton Guntendorfer Bonafe; Camila Barbosa Carvalho; Ivanor Nunes Prado

doi:10.4025/actascitechnol.v35i4.20158

Sensorial characteristics and fatty acid mozzarella cheese from milk of crossbred cows fed with palm oil and coconut fat - doi: 10.4025/actascitechnol.v35i4.20158

Silvana Aparecida da Silva Corradini Universidade Estadual de Maringá
Grasiele Scaramal Madrona Universidade Estadual de Maringá
Nilson Evelázio de Souza Universidade Tecnológica Federal do Paraná
Elton Guntendorfer Bonafe Universidade Estadual de Maringá
Camila Barbosa Carvalho Universidade Estadual de Maringá
Ivanor Nunes Prado Universidade Estadual de Maringá

DOI: https://doi.org/10.4025/actascitechnol.v35i4.20158

Keywords: dairy milk, fatty acids, sensory analysis

Abstract

The aim was to improve nutritional quality of cows’ milk and use it as raw material for mozzarella cheese. Three treatments were tested with 23 healthy animals ranging power: control, palm oil and coconut oil. Collection was performed in 21 days and another after 36 days. Proximate composition (moisture, ash, fat, protein, carbohydrates), sensory, color (CIE L^*, a^*, b^*) and texture were made for mozzarella cheese. The fatty acids (FA) present in mozzarella cheese were determined by chromatography. Saturated fatty acids (SFA) were the most abundant in cheese. The results point that it is feasible to add various fat sources in animal feed for milk and milk products in dairy cows.

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Author Biographies

Silvana Aparecida da Silva Corradini, Universidade Estadual de Maringá

Centro de Ciências Agrárias, Universidade Estadual de Maringá, Avenida Colombo 5790, Maringá, Paraná, 87020-900, Brazil. e-mail: silcorradini@hotmail.com

Grasiele Scaramal Madrona, Universidade Estadual de Maringá

Departamento de Engenharia de Alimentos, Universidade Estadual de Maringá, Avenida Colombo 5790, Maringá, Paraná, 87020-900, Brazil.

Elton Guntendorfer Bonafe, Universidade Estadual de Maringá

Departamento de Química, Universidade Estadual de Maringá, Avenida Colombo 5790, Maringá, Paraná, 87020-900, Brazil.

Camila Barbosa Carvalho, Universidade Estadual de Maringá

Centro de Ciências Agrárias, Universidade Estadual de Maringá, Avenida Colombo 5790, Maringá, Paraná, 87020-900, Brazil.

Ivanor Nunes Prado, Universidade Estadual de Maringá

Departamento de Zootecnia, Universidade Estadual de Maringá, Avenida Colombo 5790, Maringá, Paraná, 87020-900, Brazil.

Published

2013-05-23

How to Cite

Corradini, S. A. da S., Madrona, G. S., Souza, N. E. de, Bonafe, E. G., Carvalho, C. B., & Prado, I. N. (2013). Sensorial characteristics and fatty acid mozzarella cheese from milk of crossbred cows fed with palm oil and coconut fat - doi: 10.4025/actascitechnol.v35i4.20158. Acta Scientiarum. Technology, 35(4), 789-795. https://doi.org/10.4025/actascitechnol.v35i4.20158

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Issue

Vol 35 No 4 (2013)

Section

Food Technology

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