Composition of water buffalo milk during the first period of lactation - relation to mozzarella cheese properties
Fresh buffalo milk is the raw material used traditionally to prepare mozzarella cheese by hand. The characteristic smooth texture of mozzarella is obtained through a unique step during its manufacturing process, which is plasticizing or stretching of the cheese curd in hot water. Buffalo milk during...
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| Formato: | H2 |
| Lenguaje: | Inglés |
| Publicado: |
SLU/Dept. of Animal Nutrition and Management (until 231231)
2016
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| Materias: |
| _version_ | 1855571398181781504 |
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| author | Kashwa, Mokhtar |
| author_browse | Kashwa, Mokhtar |
| author_facet | Kashwa, Mokhtar |
| author_sort | Kashwa, Mokhtar |
| collection | Epsilon Archive for Student Projects |
| description | Fresh buffalo milk is the raw material used traditionally to prepare mozzarella cheese by hand. The characteristic smooth texture of mozzarella is obtained through a unique step during its manufacturing process, which is plasticizing or stretching of the cheese curd in hot water. Buffalo milk during about one month after calving is unsuitable for mozzarella production as reported by Ängsholm dairy farm in Uppsala, Sweden, and also by other mozzarella producers.
The aim of this study was to investigate changes in milk composition in lactating water buffaloes for about five weeks after calving in relation to mozzarella cheese properties. Individual and bulk milk samples from six Mediterranean buffaloes were analyzed in terms of milk composition, total calcium content, protein profile and ionic calcium concentration. Milk gross composition was analyzed based on Fourier Transform Infrared Spectroscopy. Total calcium content was analyzed by atomic absorption spectrophotometry according to IDF 119: 2007 and IDF 154: 1992. Milk protein analysis was done by capillary electrophoresis. Ionic calcium was determined using calcium ion-selective electrode.
Results showed that total calcium content of buffalo milk during the first five weeks of lactation was lower than reported for the average buffalo milk in mid and late lactation. The result of calcium activity of the milk was found to be in favor of obtaining a harder gel. Milk protein analysis revealed that buffalo milk in the first period of lactation is considerably lower in κ-CN and β-CN concentrations than the reported concentration in buffalo milk. |
| format | H2 |
| id | RepoSLU8724 |
| institution | Swedish University of Agricultural Sciences |
| language | Inglés |
| publishDate | 2016 |
| publishDateSort | 2016 |
| publisher | SLU/Dept. of Animal Nutrition and Management (until 231231) |
| publisherStr | SLU/Dept. of Animal Nutrition and Management (until 231231) |
| record_format | eprints |
| spelling | RepoSLU87242016-01-15T15:29:30Z Composition of water buffalo milk during the first period of lactation - relation to mozzarella cheese properties Sammansättning av vattenbuffelmjölk efter kalvning i förhållande till mozzarella egenskaper Kashwa, Mokhtar calcium content calcium activity caseins protein water buffalo Fresh buffalo milk is the raw material used traditionally to prepare mozzarella cheese by hand. The characteristic smooth texture of mozzarella is obtained through a unique step during its manufacturing process, which is plasticizing or stretching of the cheese curd in hot water. Buffalo milk during about one month after calving is unsuitable for mozzarella production as reported by Ängsholm dairy farm in Uppsala, Sweden, and also by other mozzarella producers. The aim of this study was to investigate changes in milk composition in lactating water buffaloes for about five weeks after calving in relation to mozzarella cheese properties. Individual and bulk milk samples from six Mediterranean buffaloes were analyzed in terms of milk composition, total calcium content, protein profile and ionic calcium concentration. Milk gross composition was analyzed based on Fourier Transform Infrared Spectroscopy. Total calcium content was analyzed by atomic absorption spectrophotometry according to IDF 119: 2007 and IDF 154: 1992. Milk protein analysis was done by capillary electrophoresis. Ionic calcium was determined using calcium ion-selective electrode. Results showed that total calcium content of buffalo milk during the first five weeks of lactation was lower than reported for the average buffalo milk in mid and late lactation. The result of calcium activity of the milk was found to be in favor of obtaining a harder gel. Milk protein analysis revealed that buffalo milk in the first period of lactation is considerably lower in κ-CN and β-CN concentrations than the reported concentration in buffalo milk. Färsk buffelmjölk är råvara till traditionell hantverksmässig mozzarellaframställning. Den karaktäristiskt smidiga mozzarellakonsistensen erhålls genom ett unikt steg i tillverkningsprocessen, sträckning av ostmassa i varmt vatten. Under cirka en månad efter kalvning är buffelmjölk olämpligt för mozzarellaframställning, vilket meddelats av Ängsholmens gårdsmejeri utanför Uppsala men också av andra mozzarella producenter. Syftet med denna studie var att undersöka förändringar i mjölkens sammansättning hos vattenbufflar i cirka fem veckor efter kalvningen i relation till mozzarellaostens egenskaper. Individuella och tankmjölksprover från sex medelhavsbufflar analyserades med avseende på mjölkens sammansättning, den sammanlagda kalciumhalten, protein-sammansättningen och koncentration av joniskt calcium. Mjölkens bruttosammansättning analyserades baserad på FTIR (Fouriers Transform Infrared Spectroscopy). Sammanlagt calciuminnehåll analyserades med atomabsorbtionsspektrofotometri enligt IDF 119: 2007 och IDF 154: 1992. Analysen av mjölkprotein gjordes med kapilärelektrofores. Joniskt calcium bestämdes genom kalciumjonselektiv elektrod. Resultaten visade att den sammanlagda kalciumförekomsten i buffelmjölk under de fem första laktationsveckorna var lägre än vad som tidigare redovisats. Resultatet av mjölkens kalciumaktivitet var fördelaktigt för att erhålla en hårdare gel. Slutligen visade analys av mjölkprotein att buffelmjölk i början av laktationen har lägre värde när det gäller koncentration av κ-CN och β-CN än vad tidigare redovisats. SLU/Dept. of Animal Nutrition and Management (until 231231) 2016 H2 eng https://stud.epsilon.slu.se/8724/ |
| spellingShingle | calcium content calcium activity caseins protein water buffalo Kashwa, Mokhtar Composition of water buffalo milk during the first period of lactation - relation to mozzarella cheese properties |
| title | Composition of water buffalo milk during the first period of lactation - relation to mozzarella cheese properties |
| title_full | Composition of water buffalo milk during the first period of lactation - relation to mozzarella cheese properties |
| title_fullStr | Composition of water buffalo milk during the first period of lactation - relation to mozzarella cheese properties |
| title_full_unstemmed | Composition of water buffalo milk during the first period of lactation - relation to mozzarella cheese properties |
| title_short | Composition of water buffalo milk during the first period of lactation - relation to mozzarella cheese properties |
| title_sort | composition of water buffalo milk during the first period of lactation - relation to mozzarella cheese properties |
| topic | calcium content calcium activity caseins protein water buffalo |