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Subject: search.filters.subject.Buffalo milk

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    Process Development of Mozzarella Farm Cheese from Buffalo Milk
    (2023-01-01)
    Pandolsook, Sawanya
    ;
    Tungjaroenchai, Wanna
    The objective of this research was to improve and develop the process of mozzarella cheese manufacturing from buffalo whole milk. Qualities of buffalo raw milk and manufacturing conditions were studied and included curd cutting time (0-75 min), cooking temperature (43, 45 or 47°C) and pre-stretched curd pH (5.1 and 4.9). The qualities of buffalo farm milk met the buffalo milk standards (TAS 6007-2021). A 10 kg pasteurized milk was inoculated with lactic acid bacteria at 40ºC and 0.1 g rennet was added after achieving 0.1 pH decrease in milk. Inoculation starter culture and rennet enzyme caused the pH to drop and milk coagulum to occur. The pH of cultured milk decreased with increasing hardness of milk curd after renneting. At 60 min after renneting the milk curd was suitable for cutting. Low cooking temperature (43°C) prevented cheese curds to coalesce. On the other hand, cooking the cheese curds at a higher temperature (47°C) promoted hardening of the cheese curds. While cooking temperature at 45°C the cheese curds were soft, agglomerated with good stretchability. Chemical compositions of cheese from pre-stretched curd pH 5.1 or 4.9 was similar. Textural quality in terms of hardness and chewiness of pre-stretched curd pH 5.1 were better than that of pH 4.9. The pre-stretched curd pH 5.1 had a better stretchability quality compared to pH 4.9. Recommended manufacturing conditions for mozzarella farm cheese were 60-min curd cutting time, 45°C cooking temperature and pre-stretched curd pH 5.1, respectively.
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    Milk fatty acid profile in different genetic groups and age of buffaloes
    (2021-11-01)
    Mettamehtar, K.
    ;
    Tuntivisoottikul, K.
    ;
    Takeungwongtrakul, S.
    Thirty-seven fatty acids were identified in 40 buffalo milk samples. Nineteen of the totals identified fatty acids were found in all samples. Sixteen fatty acids were detected in some samples. -Linolenic acid (C18:3n6) and cis-11,14,17-eicosatrienoic acid (C20:3n3) were not found in buffalo milk. Milk from 50% Murrah crossbreds had the highest content of C6:0, C8:0, C10:0, C12:0, C14:0, C16:0, and C18:1n9t (p<0.05). There were no significant differences in the averages of docosahexaenoic acid (C22:6n3) contents between 100% Murrah and 50% Murrah crossbreds. Averages of SFA and total fatty acids in 50% Murrah crossbreds were higher than those of the 100% Murrah. The factor of age within different genetic groups affected six fatty acids such as C6:0, C8:0, C10:0, C12:0, C16:0, and C22:6n3 (p<0.05). The traits in 50% Murrah crossbreds which were younger than 7 years old and older than 9 years old were higher than those in others, except for C6:0 and C22:6n3, in which the 50% Murrah, that were older than 9 years old were the highest. With regards to the Murrah purebreds, no significant differences in the traits of the different studied ages were noticed. The factor also affected the SFA and total fatty acids contents (p<0.05) but did not influence MUFA and PUFA (p>0.05).
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    Quantitative detection of buffalo milk adulteration with cow milk using Fourier transform near infrared spectroscopy
    (2019-01-01)
    Lapcharoensuk, Ravipat
    ;
    Chaiyanate, Jirapad
    ;
    Winichai, Supakit
    ;
    Phetnak, Achiraya
    A near infrared (NIR) spectroscopy model was used to quantitatively detect buffalo milk adulteration with cow milk. Pasteurized buffalo milk samples were purchased from a dairy farm and from a local supermarket. Adulterated milk samples were prepared with ratio of cow milk to buffalo milk at 9 levels of 10:90, 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, 80:20 and 90:10 wt%. Spectra of pure buffalo milk, pure cow milk and adulterated milk samples were recorded by a Fourier transform NIR spectrometer in the wavenumber range of 12500-4000 cm<sup>-1</sup> with resolution of 8 cm<sup>-1</sup>. A NIR spectroscopy quantitative model was developed with partial least square (PLS) regression. The NIR spectroscopy model showed ability to detect adulterated milk as follows: R<inf>val</inf><sup>2</sup> = 0.998, RMSEP = 2.121 wt%, Bias =-0.396 wt% and RPD = 18.1. NIR spectroscopy coupled with PLS algorithm was shown to be an alternative technique to detect buffalo milk adulteration with cow milk in the global dairy industry.