01798naa a2200205 a 450000100080000000500110000800800410001910000190006024501290007926000090020852011220021765000260133965000110136565300120137670000180138870000240140670000200143070000290145077301130147919716542022-10-31       2013    bl uuuu     u00u1 u    #d1 aSIMÕES, M. G.  aPhysicochemical properties of Butter cheese from Marajó manufactured with buffalo milk and cow milk.h[electronic resource]  c2013  aThis study aimed to evaluate the physicochemical characteristics, texture and color parameters of the artisanal Butter cheese from Marajó, manufactured with partial substitution of buffalo milk for cow milk. Four formulations were elaborated: B100 (100% buffalo milk); B80 (80% buffalo milk + 20% cow milk); B70 (70% buffalo milk + 30% cow milk) and B60 (60% buffalo milk + 40% cow milk). Three replicates were performed. The partial substitution of 20%, 30% and 40% of buffalo milk caused the reduction of fat in 16.2%, 21.6% and 25.4%, and protein in 5.2%, 5.7%, and 6%, respectively, with decrease of elasticity, cohesiveness, gumminess and chewiness, but had no influence on the hardness. Moisture had significant and strongly negative correlation with elasticity, cohesiveness, gumminess and chewiness. Fat and protein had significant and strongly positive correlations with elasticity, cohesiveness, gumminess and chewiness. Significant differences were found for color variables L*, a*, b* and ho. The increase in cow milk concentration increased the yellowgreenish tonality, with an emphasis in yellow tones.  aComposição Química  aQueijo  aMarajó1 aRABELO, J. G.1 aDOMINGUES, A. F. N.1 aOLIVEIRA, E. B.1 aFERREIRA, C. L. de L. F.  tIOSR Journal Of Environmental Science, Toxicology And Food Technologygv. 5, n. 3, p. 83-88, Jul./Aug. 2013.