Semi-hard buffalo cheese: how cow's milk affects sensory acceptance?

Rekowsky, Bruna Samara dos Santos; Monteiro, Maria Lúcia Guerra; Silva, Thadeu Mariniello; Conté-Júnior, Carlos Adam; Costa, Marion Pereira da

doi:10.1590/1981-6723.03022

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Brazilian Journal of Food Technology

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ORIGINAL ARTICLE • Braz. J. Food Technol. 25 • 2022 • https://doi.org/10.1590/1981-6723.03022 copy

Semi-hard buffalo cheese: how cow's milk affects sensory acceptance?

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This study aimed to highlight the effect of cow milk addition (0, 15, 30, and 45%) on Brazilian semi-hard buffalo cheese. Four formulations with different buffalo and cow milk ratios (v/v) were prepared: CC00 (100:00%); CC15 (85:15%); CC30 (70:30%); and CC45 (55:45%). The CC00 presented the highest moisture, fat in dry matter, and salt contents, while CC45 exhibited the highest protein and lowest pH values. CC45 presented the highest flavor, texture, overall acceptability, and purchase intention. Therefore, cow milk addition at 45% is an alternative to improve Brazilian semi-hard buffalo cheese's acceptability and purchase intention and, consequently, a market opportunity for the diversification of buffalo dairy products.

Keywords:
Buffalo milk; Coalho cheese; Consumer expectation; Dairy product; Food formulation; Ripening; Sensory analysis

Graphical Abstract

Highlights

45% of cow milk could promote positive sensory acceptance and purchase intention of buffalo cheese
Cheese appearance was improved by adding cow milk in the new formulation
Even in the minor proportion, cow milk reduced the buffalo cheese production yields

Parameters‡	Formulations^† † CC00 = 100% buffalo milk; CC15 = 85% buffalo milk and 15% cow milk; CC30 = 70% buffalo milk and 30% cow milk; and CC45 = 55% buffalo milk and 45% cow milk. ‡Average with a different letter on the same line differ from each other by the Tukey’s test with p 0.05. §FDM = Fat in dry matter.
Parameters‡	CC00	CC15	CC30	CC45
Moisture (%)	49.07 ± 0.40^a	44.86 ± 0.15^b	44.16 ± 0.21^c	43.03 ± 0.19^d
FDM§ (%)	49.09 ± 1.57^a	36.37 ± 0.95^c	35.95 ± 2.97^c	43.88 ± 1.61^b
Protein (%)	21.96 ± 0.15^d	24.11 ± 0.43^c	25.76 ± 0.39^b	27.99 ± 0.51^a
Ash (%)	4.28 ± 0.03^b	4.59 ± 0.01^a	4.39 ± 0.15^b	4.02 ± 0.09^c
Salt (%)	1.34 ± 0.01^a	1.18 ± 0.02^b	1.10 ± 0.02^c	1.13 ± 0.01^bc
pH	6.1 ± 0.04^a	6.3 ± 0.04^a	6.26 ± 0.01^a	5.63 ± 0.01^b
Cheese Yield (%)	16.11 ± 0.00	13.43 ± 0.00	12.73 ± 0.00	12.59 ± 0.00

Parameters†		Formulations
Parameters†		CC00	CC15	CC30	CC45
Sensory acceptance‡	Color	6.56^c ± 2.00	6.91^bc ± 1.60	7.27^b ± 1.40	7.99^a ± 1.10
	Appearance	6.83^c ± 1.80	7.08^bc ± 1.50	7.39^b ± 1.40	7.95^a ± 1.10
	Aroma	6.83^ab ± 1.50	6.69^b ± 1.60	6.55^b ± 1.70	7.25^a ± 1.60
	Texture	6.91^b ± 1.80	5.63^d ± 1.90	6.33^c ± 1.90	7.45^a ± 1.50
	Flavor	7.14^ab ± 1.70	6.52^c ± 1.70	6.73^bc ± 1.80	7.57^a ± 1.40
	Overall acceptability	6.93^b ± 1.70	6.13^c ± 1.70	6.63^bc ± 1.80	7.64^a ± 1.20
Purchase intention§		3.61^b ± 1.00	3.10^c ± 1.10	3.41^bc ± 1.10	4.00^a ± 1.00
JAR¶	Salty taste	3.08^a ± 0.70	2.63^b ± 0.60	2.77^b ± 0.70	3.23^a ± 0.60
	Buffalo flavor	3.05^a ± 0.60	2.82^b ± 0.70	3.03^a ± 0.70	2.94^ab ± 0.70
	White color	3.03^a ± 0.80	2.88^a ± 0.70	2.97^a ± 0.70	2.97^a ± 0.50
	Hardness	3.13^b ± 0.60	3.47^a ± 1.00	3.31^ab ± 0.80	3.14^b ± 0.60
	Consistency	3.06^a ± 0.60	3.25^a ± 0.90	3.28^a ± 0.80	3.09^a ± 0.70
	Chewiness	3.02^ab ± 0.60	2.81^b ± 0.90	3.05^a ± 0.90	3.13^a ± 0.60

Formulations ^†	Salty taste		Buffalo flavor		White color
Formulations ^†	Not enough	Too much	Not enough	Too much	Not enough	Too much
CC00	- ‡	-	-	-	24.00% (1.29)	-
CC15	38.00%§ (1.17)¶	-	24.00% (1.04)	-	28.67% (1.03)	-
CC30	30.00% (0.99)	-	-	-	-	-
CC45	-	27.33% (0.44)	-	-	-	-
Formulations ^† † CC00 = 100% buffalo milk; CC15 = 85% buffalo milk and 15% cow milk; CC30 = 70% buffalo milk and 30% cow milk; and CC45 = 55% buffalo milk and 45% cow milk. ‡(-) indicates that less than 20% of consumers chose this JAR category. §The percentage of consumers who considered the sensory attribute from JAR scores insufficient or excessive. ¶The number in parentheses represents the change in average compared to the consumer response score overall acceptability.	Texture
	Hardness		Consistency		Chewiness
	Not enough	Too much	Not enough	Too much	Not enough	Too much
CC00	-	23.33% (1.22)	-	23.33% (1.06)	-	-
CC15	-	53.33% (1.29)	-	43.33% (1.05)	-	-
CC30	-	39.33% (0.92)	-	38.67% (1.08)	-	28.67% (1.18)
CC45	-	21.33% (0.79)	-	-	-	21.33% (1.09)

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] *Corresponding Author: Marion Pereira da Costa, Universidade Federal da Bahia (UFBA), Laboratory of Inspection and Technology in Milk and Dairy Products, Av. Adhemar de Barros, 500, Ondina, CEP: 40170-110, Salvador/BA - Brasil, e-mail: marioncosta@ufba.br