<b>Sensorial characteristics and fatty acid mozzarella cheese from milk of crossbred cows fed with palm oil and coconut fat</b> - doi: 10.4025/actascitechnol.v35i4.20158

• Main Authors: Silvana Aparecida da Silva Corradini, Grasiele Scaramal Madrona, Nilson Evelázio de Souza, Elton Guntendorfer Bonafe, Camila Barbosa Carvalho, Ivanor Nunes Prado
• Format: Article
• Language: English
• Published: Universidade Estadual de Maringá 2013-10-01
• Series: Acta Scientiarum: Technology
• Subjects: dairy milk; fatty acids; sensory analysis
• Online Access: http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/20158

<p class="aTitulodoArtigo">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^*, a^*, b^*) 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.</p> <p class="apalavrachave"> </p><p> </p>