| Registro completo |
| Provedor de dados: |
BABT
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| País: |
Brazil
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| Título: |
Composition, functional properties and sensory characteristics of Mozzarella cheese manufactured from different somatic cell counts in milk
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| Autores: |
Andreatta,Evelise
Fernandes,Andrezza Maria
Santos,Marcos Veiga
Mussarelli,Camila
Marques,Marina Célia
Oliveira,Carlos Augusto Fernandes de
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| Data: |
2009-10-01
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| Ano: |
2009
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| Palavras-chave: |
Somatic cell count
Mozzarella cheese
Quality evaluation
Functionality
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| Resumo: |
In the present study, composition, functional properties and sensory characteristics of Mozzarella cheese produced from milk with somatic cell counts (SCC) at low (<200,000 cells/mL), intermediate (≈400,000 cells/mL) and high (>800,000 cells/mL) levels were investigated. Three batches of cheese were produced for each SCC category. The cheeses were vacuum packed in plastic bags and analysed after 2, 9, 16, 23 and 30 days of storage at 4ºC. SCC level did not affect the moisture, fat, total protein and ash content, mesophilic and psychrotrophic bacteria, and sensory parameters of Mozzarella cheese. However, meltability increased in cheese manufactured from high SCC milk. Results indicated that raw milk used to produce Mozzarella cheese should not contain high SCC (>800,000 cells/mL) in order to avoid changes in the functional properties of the Mozzarella cheese.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000500022
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| Editor: |
Instituto de Tecnologia do Paraná - Tecpar
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| Relação: |
10.1590/S1516-89132009000500022
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| Formato: |
text/html
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| Fonte: |
Brazilian Archives of Biology and Technology v.52 n.5 2009
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| Direitos: |
info:eu-repo/semantics/openAccess
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