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Type: Artigo de periódico
Title: Effect of somatic cell count on Prato cheese composition
Author: Mazal, G
Vianna, PCB
Santos, MV
Gigante, ML
Abstract: The objective of this research was to evaluate the effect of 2 levels of somatic cell counts (SCC) in raw milk on Prato cheese composition, protein and fat recovery, cheese yield, and ripening. A 2 x 6 factorial design with 3 replications was performed in this study: 2 levels of SCC and 6 levels of storage time. Initially, 2 groups of dairy cows were selected to obtain low (< 200,000 cells/mL) and high (> 600,000 cells/mL) SCC in milks that were used to manufacture 2 vats of cheese: 1) low SCC and 2) high SCC. Milk, whey, and cheese compositions were evaluated; clotting time was measured; and cheese yield, protein recovery, and fat recovery were calculated. The cheeses were evaluated after 5, 12, 19, 26, 33, and 40 d of ripening according to pH, moisture, pH 4.6 soluble nitrogen, 12% trichloroacetic acid soluble nitrogen as a percentage of total nitrogen, and firmness. High-SCC milk presented significantly higher total protein and nonprotein nitrogen and lower true protein and casein concentrations than did low-SCC milk, indicating an increased whey protein content and a higher level of proteolysis. Although the pH of the milk was not affected by the somatic cell level, the cheese obtained from high-SCC milk presented significantly higher pH values during manufacture and a higher clotting time. No significant differences in cheese yield and protein recovery were observed for these levels of milk somatic cells. The cheese from high-SCC milk was higher in moisture and had a higher level of proteolysis during ripening, which could compromise the typical sensory quality of the product.
Subject: somatic cell count
Prato cheese
Country: EUA
Editor: Amer Dairy Science Assoc
Citation: Journal Of Dairy Science. Amer Dairy Science Assoc, v. 90, n. 2, n. 630, n. 636, 2007.
Rights: aberto
Date Issue: 2007
Appears in Collections:Unicamp - Artigos e Outros Documentos

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