The main objective of this work, was to develop a fresh cheese using buffalo’s milk, as the main raw material, in attempt to introduce this proteins rich source in the brazilian’s alimentary habits. Several experiments were done to establish the optimum values for fundamental cheesemaking parameters (calcium cloride, rennet and salting time: sodium cloride value), and combinations. Physical and chemical characteristics of the milk and the resulting cheese were described. The cheese’s average composition was: fat 21,50%; protein12,68%; dry extract 40,36%; ash 3,13%; moisture 58,77%; with a yield of 29,25%. Sensory analysis showed that the buffalo cheese was within quality standards for flavor intensity, saltness, consistency and bitterness. The general acceptance of the cheeses was satisfactory . The results showed which factors should be considered important, allowing to outline future processes to obtain products of better quality.
buffalo’s milk; fresh cheese; buffalo cheese
