Elaboration and characterization of fermented buffalo milk with pineapple in syrup

Abstract

Bubalinoculture is an activity of increasing inclination in Brazil, with emphasis on buffalo milk, which differs from other kinds of milk because it contains higher levels of nutrients, among others. The study aimed to develop and analyze fermented milk made from buffalo milk (BM) with addition of pineapple in the syrup, in different proportions in relation to cow's milk (CM) (formulation P with 100% CM, F1 with 50 % BM / 50% CM, and F2 with 100% BM). The formulations were subjected to microbiological analysis (coliforms at 45°C and Salmonella sp.), physical-chemical analyzes (pH, acidity in lactic acid, ash, fat, proteins, moisture, and carbohydrates by difference) and sensory analyzes through affective tests with 120 individuals. The physical-chemical and sensory analyzes were submitted to analysis of variance (ANOVA) followed by the Tukey test (p≤0.05). All formulations are within the microbiological standards required by legislation. The pH values for all samples ranged from 4.1 to 4.3 with no difference in acidity. F2 showed a higher percentage of fat and protein. For ash and moisture content, there was no difference between the formulations, and the P and F1 formulations showed a higher carbohydrate content. F2 showed a good acceptability index for all attributes in the sensory analysis, being the preferred sample. Fermented buffalo milk with the addition of pineapple in syrup becomes a viable alternative product for the dairy industry from a sensory/affective, nutritional, and economic point of view.