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 | Acesso ao texto completo restrito à biblioteca da Epagri-Sede. Para informações adicionais entre em contato com biblio@epagri.sc.gov.br. |
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Registro Completo |
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Biblioteca(s): |
Epagri-Sede. |
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Data corrente: |
10/06/2009 |
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Data da última atualização: |
10/06/2009 |
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Autoria: |
ANDREATTA, E.; FERNANDES, A.M.; SANTOS, M.V. dos; MUSSARELLI, C.; MARQUES, M.C.; GIGANTE, M.L.; OLIVEIRA, C.A.F. de. |
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Título: |
Quality of minas frescal cheese prepared from milk with different somatic cell counts. |
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Ano de publicação: |
2009 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, Brasília, v. 44, n. 3, p. 320-326, mar. 2009. |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this work was to evaluate the effects of using bulk milk with different somatic cell counts (SCC) on the quality of minas frescal cheese. A randomized complete block design was used, with 3x5 factorial treatments, with three SCC levels (low, 125,000 cells mL-1; intermediate, 437,000 cells mL-1; and high, 1,053,000 cells mL-1) and five storage durations. Cheese was vacuum-packed in plastic bags and analyzed after 2, 9, 16, 23 and 30 days of storage at 4oC. Somatic cell counts did not affect dry matter, fat, ash content, pH, free fatty acid concentrations and sensory parameters of minas frescal cheese. However, SCC in milk increased losses of protein in whey and decreased the cheese protein content. These changes did not affect the moisture-adjusted cheese yield and proteolysis during 30 days of storage. An interaction effect between SCC and time of storage was observed for firmness and sensory grades of cheeses. Results indicated that raw milk used to produce minas frescal cheese should not contain high SCC, in order to avoid lower acceptance of the product after 30 days of storage. |
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Palavras-Chave: |
Cheese quality; Contagem de células somáticas; Proteólise; Proteolysis; Qualidade do queijo; Somatic cell count. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01905naa a2200265 a 4500
001 1064352
005 2009-06-10
008 2009 bl uuuu u00u1 u #d
100 1 $aANDREATTA, E.
245 $aQuality of minas frescal cheese prepared from milk with different somatic cell counts.
260 $c2009
520 $aThe objective of this work was to evaluate the effects of using bulk milk with different somatic cell counts (SCC) on the quality of minas frescal cheese. A randomized complete block design was used, with 3x5 factorial treatments, with three SCC levels (low, 125,000 cells mL-1; intermediate, 437,000 cells mL-1; and high, 1,053,000 cells mL-1) and five storage durations. Cheese was vacuum-packed in plastic bags and analyzed after 2, 9, 16, 23 and 30 days of storage at 4oC. Somatic cell counts did not affect dry matter, fat, ash content, pH, free fatty acid concentrations and sensory parameters of minas frescal cheese. However, SCC in milk increased losses of protein in whey and decreased the cheese protein content. These changes did not affect the moisture-adjusted cheese yield and proteolysis during 30 days of storage. An interaction effect between SCC and time of storage was observed for firmness and sensory grades of cheeses. Results indicated that raw milk used to produce minas frescal cheese should not contain high SCC, in order to avoid lower acceptance of the product after 30 days of storage.
653 $aCheese quality
653 $aContagem de células somáticas
653 $aProteólise
653 $aProteolysis
653 $aQualidade do queijo
653 $aSomatic cell count
700 1 $aFERNANDES, A.M.
700 1 $aSANTOS, M.V. dos
700 1 $aMUSSARELLI, C.
700 1 $aMARQUES, M.C.
700 1 $aGIGANTE, M.L.
700 1 $aOLIVEIRA, C.A.F. de.
773 $tPesquisa Agropecuária Brasileira, Brasília$gv. 44, n. 3, p. 320-326, mar. 2009.
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