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Seasonal variations of Italian Mediterranean Buffalo (Bubalus bubalis) Mozzarella cheese quality

Published online by Cambridge University Press:  15 November 2016

David Ranucci ,
Angela Garofalo ,
Eleonora Urbani ,
Stefano Rea ,
Anna Rita Loschi ,
Roberta Stocchi ,
Dino Miraglia  and
Raffaella Branciari
David Ranucci
Affiliation:
Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy
Angela Garofalo
Affiliation:
Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy
Eleonora Urbani
Affiliation:
Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy
Stefano Rea
Affiliation:
School of Biosciences and Veterinary Medicine, University of Camerino, Via Circonvallazione 93/95, 62024 Matelica (MC), Italy
Anna Rita Loschi
Affiliation:
School of Biosciences and Veterinary Medicine, University of Camerino, Via Circonvallazione 93/95, 62024 Matelica (MC), Italy
Roberta Stocchi
Affiliation:
School of Biosciences and Veterinary Medicine, University of Camerino, Via Circonvallazione 93/95, 62024 Matelica (MC), Italy
Dino Miraglia
Affiliation:
Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy
Raffaella Branciari*
Affiliation:
Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy
*
*For correspondence; e-mail: [email protected]
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Abstract

Water buffalo Mozzarella cheese is more appreciated in the summer, but milk production is higher during wintertime, as water buffalo are seasonally polyoestrous animals. The aim of the study reported in this Research Communication was to evaluate the effect of the reversing of the calving period on Mozzarella cheese composition and quality traits. Ten batches of Mozzarella cheeses produced during the summer and winter periods were analysed for pH, colour, chemical composition. Seasonal differences were observed for cheese yield (26·66% in winter and 25·61% in summer), moisture content (66·54% in winter and 61·18% in summer) colour and consumer evaluation.

Keywords

Water buffalomilkcheesemakingfatty acid profileconsumer evaluation
Type
Research Article
Information
Journal of Dairy Research , Volume 83 , Issue 4 , November 2016 , pp. 476 - 478
Copyright
Copyright © Proprietors of Journal of Dairy Research 2016 

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Supplementary material: PDF

Ranucci Supplementary material

Tables S1-S4 and Figure 1

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