Semi-hard buffalo cheese: how cow's milk affects sensory acceptance?

Abstract This study aimed to highlight the effect of cow milk addition (0, 15, 30, and 45%) on Brazilian semi-hard buffalo cheese. Four formulations with different buffalo and cow milk ratios (v/v) were prepared: CC00 (100:00%); CC15 (85:15%); CC30 (70:30%); and CC45 (55:45%). The CC00 presented the highest moisture, fat in dry matter, and salt contents, while CC45 exhibited the highest protein and lowest pH values. CC45 presented the highest flavor, texture, overall acceptability, and purchase intention. Therefore, cow milk addition at 45% is an alternative to improve Brazilian semi-hard buffalo cheese's acceptability and purchase intention and, consequently, a market opportunity for the diversification of buffalo dairy products.

摘要 本研究旨在阐明添加牛乳（添加比例分别为0、15%、30%及45%）对巴西半硬质水牛奶酪的影响。本实验制备了4组不同水牛乳与牛乳体积比（v/v）的配方：CC00（100:0）、CC15（85:15）、CC30（70:30）及CC45（55:45）。其中CC00的水分含量、干物质中脂肪含量及食盐含量均为各组最高；而CC45的蛋白质含量最高，且pH值最低。CC45在风味、质地、整体接受度及购买意愿上均表现最优。综上，添加45%的牛乳可作为提升巴西半硬质水牛奶酪接受度与购买意愿的可行方案，进而为水牛乳制品的品类多元化创造市场机遇。