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Creamy cheese manufactured using buffalo and soya milk.

Queso crema a partir de leche de búfala y soya.

Author(s) : CARDOSO CASTAÑEDA F., IÑIGUEZ ROJAS C., SUÁREZ SOLIS PÉREZ V., et al.

Type of article: Article

Summary

The production of cream cheese in Cuba is carried out starting from cow's milk and, beginning in 1995, using soya milk. Buffalo milk was not used for this purpose, in spite of having high contents of fat and protein that should make it possible to use minor quantities of vegetable fat to standardize the initial mixture. In addition, soya milk has excellent nutritional properties for human nutrition. Taking into account these advantages, it would be interesting to define the possibility of obtaining cream cheese with good organoleptic and sanitary qualities by starting from buffalo milk, soya milk and vegetable fat.

Details

  • Original title: Queso crema a partir de leche de búfala y soya.
  • Record ID : 2004-1281
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 41 - n. 350
  • Publication date: 2004/01
  • Document available for consultation in the library of the IIR headquarters only.

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