Sensorial characteristics and fatty acid mozzarella cheese from milk of crossbred cows fed with palm oil and coconut fat

被引：6

作者：

da Silva Corradini, Silvana Aparecida ^{[1
]}

Madrona, Grasiele Scaramal ^{[2
]}

de Souza, Nilson Evelazio ^{[3
]}

Bonafe, Elton Guntendorfer ^{[4
]}

Carvalho, Camila Barbosa ^{[1
]}

do Prado, Ivanor Nunes ^{[5
]}

机构：

[1] Univ Estadual Maringa, Ctr Ciencias Agr, Maringa, Parana, Brazil

[2] Univ Estadual Maringa, Dept Engn Alimentos, Maringa, Parana, Brazil

[3] Univ Tecnol Fed Parana, Dept Tecnol Alimentos, BR-86036370 Londrina, Parana, Brazil

[4] Univ Estadual Maringa, Dept Quim, Maringa, Parana, Brazil

[5] Univ Estadual Maringa, Dept Zootecnia, Maringa, Parana, Brazil

来源：

ACTA SCIENTIARUM-TECHNOLOGY | 2013年 / 35卷 / 04期

关键词：

dairy milk; fatty acids; sensory analysis; SUPPLEMENTATION;

D O I：

10.4025/actascitechnol.v35i4.20158

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

070301 [无机化学]; 070403 [天体物理学]; 070507 [自然资源与国土空间规划学]; 090105 [作物生产系统与生态工程];

摘要：

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-star, a(star), b(star)) 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.

引用

页码：789 / 795

页数：7

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