Characterization of Traditionally Obtained Buffalo Cheese

  • Aurelia Coroian University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăştur Street, 400372 Cluj-Napoca
  • Cristian Ovidiu Coroian University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăştur Street, 400372 Cluj-Napoca
  • Vioara Mireșan University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăştur Street, 400372 Cluj-Napoca
  • Camelia Răducu University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăştur Street, 400372 Cluj-Napoca
  • Luisa Andronie University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăştur Street, 400372 Cluj-Napoca
  • Daniel Cocan University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăştur Street, 400372 Cluj-Napoca
  • Zamfir Marchiș University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăştur Street, 400372 Cluj-Napoca
  • Octavian Negrea University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăştur Street, 400372 Cluj-Napoca
Keywords: buffalo, cheese, milk, physico-chemical parameters

Abstract

In the past decades buffalo milk has attracted growing interest in most countries, especially due to its nutrition characteristics. In Romania, buffalo milk and milk products are mainly considered local and traditional resources, and play an important role in enhancing livestock biodiversity. Currently, the overall availability of milk from all dairy animal species, as well as the possibility of obtaining new products must be analysed. Buffalo milk composition is influenced by season. Milk fat level in autumn is 7.95%, and in the summer it is 7.29%. The highest mean values for the cheese were recorded in the spring season, with a fat and protein content of 41.02% and 21.34%, respectively. In autumn, the fat content is at 36.92%, and protein is at 19.81% .

 

Author Biographies

Aurelia Coroian, University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăştur Street, 400372 Cluj-Napoca
Faculty of Animal Science and Biotechnologies
Vioara Mireșan, University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăştur Street, 400372 Cluj-Napoca
Animal Physiology
Published
2015-10-16