Sliceable processed cheese from buffalo milk chesses
Keywords:
buffalo milk cheese, processed cheeseAbstract
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.