Abstract #T63

Section: Dairy Foods (posters)
Session: Dairy Foods IV: Cheese
Format: Poster
Day/Time: Tuesday 7:30 AM–9:30 AM
Location: Exhibit Hall A

# T63
Effects of composition, processing, and recovery of buffalo milk solids on the yield of mozzarella cheese.
D. C. Sales¹, A. H. N. Rangel^*1, L. H. F. Borba¹, S. A. Urbano¹, A. F. Brito³, J. G. B. Galvão Jr.², H. Tonhati⁵, E. G. Silva¹, A. R. Freitas⁴, D. M. Lima Jr.⁶, ¹Universidade Federal do Rio Grande do Norte, Macaíba, RN, Brazil, ²Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Norte, Ipanguaçu, RN, Brazil, ³University of New Hampshire, Durham, NH, ⁴Empresa Brasileira de Pesquisa Agropecuária, São Carlos, SP, Brazil, ⁵Universidade Estadual Paulista Julio de Mesquita Filho, Jaboticabal, SP, Brazil, ⁶Universidade Federal de Alagoas, Arapiraca, AL, Brazil.

The aim of this study was to identify the effects of buffalo milk composition, processing factors, and recovery of whey (RW) constituents on the mozzarella cheese yield (MCY). For this study, we used 30 lots of mozzarella from a milk processor in Taipu, Rio Grande do Norte, Brazil. For each batch, 01 samples of raw milk and whey were collected for analysis of constituents by infrared spectroscopy. Milk somatic cells count was estimated by SOMATICELL and log-transformed to yield SCS. MCY (%) was calculated by the ratio between cheese (kg)/milk (kg) mass. RW was calculated by the ratio between whey constituents relative to milk constituents. The relationship between different variables and MCY was evaluated using a polynomial regression model at a significance level of 5%. Adjusted R² was used for model selection. All regression coefficients associated with each explanatory variable were significantly different from zero (Table 1). The models explained on average 99% of the variation in the data set. In conclusion, the regression models showed that the concentration of milk components, SCS, age and acidity of the starter culture, time between the curd cuts, and percentage of lost whey constituents affected the yield and manufacturing efficiency of mozzarella cheese. Table 1. Coefficients of estimated polynomial regression equations, without intercept

Variable	X	P-value	X²	P-value	X³	P-value	R²_adj
Fat, %	1.8950	<0.0001	– 0.1796	0.009			0.9950
Total protein, %			0.8620	<0.0001	– 0.1379	0.0490	0.9952
Casein, %			1.4176	<0.0001	– 0.2910	<0.0001	0.9952
Lactose, %			0.6229	<0.0034	– 0.0854	<0.0323	0.9950
Total solids, %			0.0530	<0.0006	– 0.0021	<0.0174	0.9949
Solids-non-fat, %			0.1156	<0.0019	0.1156	<0.0504	0.9951
SCS	11.477	<0.0001	– 6.5964	<0.0001			0.9952
Starter culture acidity, °D	0.1142	<0.0001	– 0.00064	<0.0001			0.9931
Starter culture age, h	0.4330	<0.0001	– 0.0111	<0.0001	0.00008	<0.0001	0.9888
Time between curd cuts, min	0.1971	<0.0001	– 0.0019	<0.0001			0.9929
Fat RW, %	2.4973	<0.0001	0.4035	<0.0001	0.0206	<0.0001	0.9950
Casein RW, %	0.3575	<0.0001	– 0.0063	<0.0001			0.9950
Lactose RW, %	0.0952	<0.0001	– 0.00046	<0.0134			0.9951
Total solids RW, %	0.2109	<0.0001	– 0.0023	<0.0080			0.9950

Key Words: buffalo milk, processing, somatic cell count