Sliceable processed cheese from buffalo milk chesses

Authors

  • Mayté Gómez Instituto de Investigaciones para la Industria Alimenticia ,
  • Vladimir Suárez-Solís Instituto de Investigaciones para la Industria Alimenticia ,
  • Margarita Núñez de Villavicencio Instituto de Investigaciones para la Industria Alimenticia ,
  • Yailén Torres Instituto de Investigaciones para la Industria Alimenticia ,
  • Marbelis Valdés Instituto de Investigaciones para la Industria Alimenticia ,

Keywords:

buffalo milk cheese, processed cheese

Abstract

The objective of the present work was to develop a good quality sliceable processed cheese from buffalo milk chesses. The ingredients used in the statistical design of mixture were: fresh and mature buffalo milk cheeses and skim milk powder. The addition of emulsifing salts was fixed in 3%. The selected as the most appropriate formula was used to elaborate a processed cheese for sensory evaluation and physical-chemical characterization. Hygienic-sanitary indexes and texture profile analysis were also determined.

Downloads

Published

2023-12-12

Issue

Vol. 24 No. 1 (2014)

Section

Original articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Sliceable processed cheese from buffalo milk chesses. (2023). Ciencia Y Tecnología De Alimentos, 24(1), 67-70. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/481

Most read articles by the same author(s)

1 2 3 4 5 6 7 8 > >>