Parameters Of Physical-Chemical Quality In Mozzarella From Bovine And Buffalo Milk As A Function Of Seasonality

This present study aimed to determine the physical-chemical quality parameter of the cheese mozzarella produced from buffalo and bovine milk during the four seasons of the year. For that, the cheeses were obtained from two dairies located in the city of Itambé-Bahia and forwarded to the laboratory of Bromatology of the Faculty of Technology and Sciences - Campus Vitória da Conquista, for the analysis of moisture, ashes, proteins and lipids, according to methodology proposed by the Adolfo Lutz Institute (2008). The analysis were carried out in the period from 2015.1 to 2016.2, considering each season of the year. In the statistical analysis, the quantitative data were submitted to ANOVA. In order to compare the means between species, the K test was used and between seasons of the year the Duncan test (SAS, version 9.1). The differences were considered significant with P <0.05. In general, the cheeses made from the bovine milk were more nutritious, when compared to the buffalo milk cheeses. In all evaluated parameters, the values differed among the cheeses (P <0.05), except for the lipid content (P> 0.05).It was also observed the influence of the seasons on all the characteristics (P <0.05). It is important to emphasize that the bromatological analysis is an important tool in guaranteeing a product of good quality made available for commercialization.