Obtaining and characterization of a new variety of buffalo brined cheese with mint

Authors:

Beatrice Mihalescu, Zorica Voșgan, Anca Dumuța, Flavia Pop, Lucia Mihalescu

 

 

Volume 29, Issue 3;
Pages: 149-154; 2023
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551

Abstract:

Brined cheese is a dairy product appreciated by consumers, available in a wide variety on the market. Mint, recognized for its therapeutic and culinary properties, is added in finely chopped form to the brined cheese. This study aimed to qualitatively assess both plain brined cheese and brined cheese with added mint, without the use of probiotics and starter cultures, prepared according to a traditional recipe. The results indicate that the classic buffalo brined cheese was most organoleptically appreciated. However, the sample with added mint is valued for its color, freshness, and aroma. Physicochemical analysis shows a higher moisture content in the mint sample due to the contribution of the plant. Microbiological analysis indicates that with the addition of mint and salt, the total number of germs decreases. Brined cheese made from buffalo milk with added mint could be an alternative appreciated by consumers.

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