Chemical and nutritional evaluation of mozzarella cheese and yogurt made from buffalo milk

Authors

  • M.R. Verruma USP; ESALQ; Departamento de Ciência e Tecnologia Agroindustrial
  • A.J. de Oliveira USP; ESALQ; Departamento de Ciência e Tecnologia Agroindustrial
  • J.M. Salgado USP; ESALQ; Departamento de Economia Domésticas

DOI:

https://doi.org/10.1590/S0103-90161993000300016

Keywords:

buffalo milk, cheese, yogurt, digestibility in vitro

Abstract

The chemical and nutritional compositions of cheese and yogurt made from buffalo and cow milk were compared. The following conclusions were obtained: mozzarella type cheese and yogurt made from buffalo milk exhibited higher content of protein, fat, minerals, calcium and phosphorus when compared to those made from cow milk; in vitro digestibility tests of mozzarella type cheese and yogurt made from buffalo milk were similar to those of cow milk, indicantig suitable digestibility levels for human consumption.

Downloads

Download data is not yet available.

Downloads

Published

1993-12-01

Issue

Vol. 50 No. 3 (1993)

Section

Agroindustrial Technology

License

All content of the journal, except where identified, is licensed under a Creative Common attribution-type BY-NC.

How to Cite

Chemical and nutritional evaluation of mozzarella cheese and yogurt made from buffalo milk . (1993). Scientia Agricola, 50(3), 438-443. https://doi.org/10.1590/S0103-90161993000300016