Although several studies have been carried out on the nutritional composition of buffalo milk, information about other products, except Mozzarella, are still scarce. The aim of this paper was the evaluation of chemical-physical parameters and the nutritional composition of buffalo yoghurt marketed in Italy. The investigation pointed out that buffalo yoghurt marketed in Italy is characterized by a homogeneous composition, with the exception of fat and apparent viscosity, which values were characterized by a high variability. This is probably attributable to the variability of the milk used in the production process, due to both breed and lactation period of buffalo as well as to variations in yoghurt manufacturing. The little differences noticed among the samples for the other parameters are probably due to the use of different strains of streptococci and lactobacilli in each manufacturing company. The sensory analysis evinced a good appreciation of the examined products. The analysis of volatile compounds allowed to distinguish 4 main groups of molecules: aldehydes, ketones, alcohols and acids. The volatiles present in higher quantity were 3-hydroxy-2-butanone and acetaldehyde, which are mainly responsible for the typical flavour of yoghurts.
Chemical-physical characteristic of buffalo yoghurt marketed in Italy
CAPONIO, Francesco;SUMMO, CARMINE;GOMES, Tommaso Francesco;FACCIA, Michele
2011-01-01
Abstract
Although several studies have been carried out on the nutritional composition of buffalo milk, information about other products, except Mozzarella, are still scarce. The aim of this paper was the evaluation of chemical-physical parameters and the nutritional composition of buffalo yoghurt marketed in Italy. The investigation pointed out that buffalo yoghurt marketed in Italy is characterized by a homogeneous composition, with the exception of fat and apparent viscosity, which values were characterized by a high variability. This is probably attributable to the variability of the milk used in the production process, due to both breed and lactation period of buffalo as well as to variations in yoghurt manufacturing. The little differences noticed among the samples for the other parameters are probably due to the use of different strains of streptococci and lactobacilli in each manufacturing company. The sensory analysis evinced a good appreciation of the examined products. The analysis of volatile compounds allowed to distinguish 4 main groups of molecules: aldehydes, ketones, alcohols and acids. The volatiles present in higher quantity were 3-hydroxy-2-butanone and acetaldehyde, which are mainly responsible for the typical flavour of yoghurts.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
