MILK QUALITY AND DAIRY PRODUCT DEVELOPMENT OF A NORMANDE COW HERD IN THE REGION OF ÑUBLE, CHILE
Palabras clave:cheese yield, Chanco cheese, mozzarella cheese
The dual-purpose Normande breed is characterized for its good adaptation to different production
systems. The objective of this study was to determine the milk quality of the first Normande cow
herd in the Ñuble Region (Chile) compared with that of Holstein Friesian cows, and to develop
dairy products. The study was carried out with Normande (N) and Holstein Friesian (HF) cows in the
first lactation. Milk quality parameters included titratable acidity, pH, density, fat content, and milk
composition; whereas product development included production of Chanco cheese and mozzarella
sticks. Chanco cheese was made from N and HF milk, and yield and composition were determined.
Mozzarella sticks were made using N milk and two different salting processes (pre-salting and
brining); color, texture, melting capacity, proximal analysis, and sensory analysis were compared.
Fat and protein content of HF cow’s milk was 3.35% and 2.87%, while values for the N were 3.35%,
and 3.16%, respectively. Since there were no differences in fat content between breeds (P > 0.05),
Chanco cheese yield was similar despite the fact that protein content of N milk was higher (P ? 0.05).
Mozzarella sticks with a salting step at the end (brine at 25%) had greater firmness, melting capacity
and acceptance (P ? 0.05). In conclusion, milk from N and HF breeds has different protein and lactose
content but similar technological performance for the production of Chanco cheese. It is possible to
produce mozzarella cheese sticks using milk from Normande cows and to recommend raising this
dual-purpose breed in this Region.
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