| Registro completo |
| Provedor de dados: |
PAB
|
| País: |
Brazil
|
| Título: |
Qualidade de queijo minas frescal preparado com leite com diferentes quantidades de células somáticas
|
| Autores: |
Andreatta,Evelise
Fernandes,Andrezza Maria
Santos,Marcos Veiga dos
Mussarelli,Camila
Marques,Marina Célia
Gigante,Mirna Lúcia
Oliveira,Carlos Augusto Fernandes de
|
| Data: |
2009-03-01
|
| Ano: |
2009
|
| Palavras-chave: |
Cheese quality
Proteolysis
Somatic cell count
|
| Resumo: |
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.
|
| Tipo: |
Info:eu-repo/semantics/article
|
| Idioma: |
Inglês
|
| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2009000300014
|
| Editor: |
Embrapa Secretaria de Pesquisa e Desenvolvimento
Pesquisa Agropecuária Brasileira
|
| Relação: |
10.1590/S0100-204X2009000300014
|
| Formato: |
text/html
|
| Fonte: |
Pesquisa Agropecuária Brasileira v.44 n.3 2009
|
| Direitos: |
info:eu-repo/semantics/openAccess
|
|
