Dairy Products Production with Buffalo Milk
Daniela Helena Pelegrine Guimarães (PELEGRINE, D.H.G.), Fernanda Reis de Souza Rodrigues e Silva (SILVA, F.R.S.R.)

Abstract
This research was carried out to evaluate the physical-chemical and sensorial characteristics of dairy products (yogurt and ice cream) elaborated with buffalo milk. Five formulations were developed and the treatments were: F1 = cow milk (100%); F2 = cow milk (50%) + buffalo milk (50%); F3 = cow milk (30%) + buffalo milk (70%); F4 = cow milk (70%) + buffalo milk (30%); F5 = buffalo milk (100%). For cow and buffalo milk, it was determined the acidity (D), density at 15C, fat and protein contents and viscosity. The dairy products were evaluated on: pH, acidity, percentages of fat and protein, viscosity and sensorial acceptance test with nine points hedonic scale and purchase intent. The obtained results, submitted to Anova and Tukey Test with significance level of 5% revealed that partial replacing cow milk by buffalo milk is suitable, for yogurt. For ice cream, the entire replacing is viable.

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