Influence of milk with a high somatic cell count on the physical characteristics and yogurt fermentation process
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Ciência animal brasileira (Online) |
Texto Completo: | https://revistas.ufg.br/vet/article/view/44773 |
Resumo: | AbstractThe aim of this study was to evaluate the fermentation characteristics and yogurts made from milk with high or low milk somatic cell count (CCS) and added or not with milk solids. Raw milk was collected at six days and subjected to various electronic analyzes of protein, fat, lactose, total solids, CCS and total bacterial count (CBT). The profile of the fermentation was monitored by pH and acidity, expressed as lactic acid. Yoghurts were analyzed for pH, acidity expressed as lactic acid and syneresis of final product at different storage times. The experiment was conducted in a randomized block design, with six replicates and split plots with treatments in installments (CCS levels x added or not added milk solids) and fermentation times and storage periods for yogurts subplots. Data were subjected to analysis of variance (ANOVA), regression or Pearson Correlation analysis, according to the tests. The results showed that CCS levels had effects on some milk parameters (p<0,05). However, no effects were observed on the fermentation profile and characteristics of yoghurt during storage, according to the CCS levels or adding milk solids.Keywords: mastitis; milk quality; fermented milk; acidity. |
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Influence of milk with a high somatic cell count on the physical characteristics and yogurt fermentation processInfluência do leite com elevada contagem de células somáticas sobre características físico-químicas e processo de fermentação de iogurteAbstractThe aim of this study was to evaluate the fermentation characteristics and yogurts made from milk with high or low milk somatic cell count (CCS) and added or not with milk solids. Raw milk was collected at six days and subjected to various electronic analyzes of protein, fat, lactose, total solids, CCS and total bacterial count (CBT). The profile of the fermentation was monitored by pH and acidity, expressed as lactic acid. Yoghurts were analyzed for pH, acidity expressed as lactic acid and syneresis of final product at different storage times. The experiment was conducted in a randomized block design, with six replicates and split plots with treatments in installments (CCS levels x added or not added milk solids) and fermentation times and storage periods for yogurts subplots. Data were subjected to analysis of variance (ANOVA), regression or Pearson Correlation analysis, according to the tests. The results showed that CCS levels had effects on some milk parameters (p<0,05). However, no effects were observed on the fermentation profile and characteristics of yoghurt during storage, according to the CCS levels or adding milk solids.Keywords: mastitis; milk quality; fermented milk; acidity.ResumoO experimento visou avaliar o perfil de fermentação e acidez, pH e sinérese de iogurtes elaborados com leite contendo elevada e baixa contagem de células somáticas (CCS) e adicionados ou não de sólidos lácteos. No leite cru, coletado em seis dias distintos, avaliaram-se os teores de gordura, lactose, proteína, sólidos totais, extrato seco desengordurado, CCS e contagem bacteriana total (CBT). Submetidos à fermentação, verificaram-se o pH e acidez expressos em ácido láctico. No iogurte, mediram-se pH, acidez expressa em ácido lático e sinérese. O estudo foi conduzido em delineamento em blocos casualizados, com seis repetições e em parcelas subdivididas, tendo nas parcelas os tratamentos (níveis de CCS x adição ou não de sólidos) e, nas subparcelas, os tempos de fermentação e de armazenamento dos iogurtes. Os dados foram submetidos à análise de variância (ANOVA) e análises de regressão ou de correlação de Pearson, a 5% de probabilidade. Os níveis de CCS afetaram os teores de gordura e lactose do leite (p<0,05). Entretanto, assim como a adição de sólidos lácteos, não influenciaram o perfil de fermentação da cultura lática e a acidez, o pH e a sinérese dos iogurtes, sugerindo menor efeito dessas variáveis sobre a qualidade dos produtos.Palavras-chave: acidez; leites fermentados; mastite; qualidade do leite.Universidade Federal de Goiás2020-02-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdftext/htmlhttps://revistas.ufg.br/vet/article/view/44773Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 21 (2020): Continuous publicationCiência Animal Brasileira / Brazilian Animal Science; v. 21 (2020): Publicação contínua1809-68911518-2797reponame:Ciência animal brasileira (Online)instname:Universidade Federal de Goiás (UFG)instacron:UFGporhttps://revistas.ufg.br/vet/article/view/44773/34307https://revistas.ufg.br/vet/article/view/44773/34308Copyright (c) 2020 Ciência Animal Brasileirainfo:eu-repo/semantics/openAccessAmaral Faria, Alana Paulade Andrade Morais Penna, Cláudia FreirePinto, Maximiliano SoaresEndo, Érika2023-03-23T18:46:38Zoai:ojs.revistas.ufg.br:article/44773Revistahttps://revistas.ufg.br/vetPUBhttps://revistas.ufg.br/vet/oai||revistacab@gmail.com1809-68911518-2797opendoar:2023-03-23T18:46:38Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)false |
dc.title.none.fl_str_mv |
Influence of milk with a high somatic cell count on the physical characteristics and yogurt fermentation process Influência do leite com elevada contagem de células somáticas sobre características físico-químicas e processo de fermentação de iogurte |
title |
Influence of milk with a high somatic cell count on the physical characteristics and yogurt fermentation process |
spellingShingle |
Influence of milk with a high somatic cell count on the physical characteristics and yogurt fermentation process Amaral Faria, Alana Paula |
title_short |
Influence of milk with a high somatic cell count on the physical characteristics and yogurt fermentation process |
title_full |
Influence of milk with a high somatic cell count on the physical characteristics and yogurt fermentation process |
title_fullStr |
Influence of milk with a high somatic cell count on the physical characteristics and yogurt fermentation process |
title_full_unstemmed |
Influence of milk with a high somatic cell count on the physical characteristics and yogurt fermentation process |
title_sort |
Influence of milk with a high somatic cell count on the physical characteristics and yogurt fermentation process |
author |
Amaral Faria, Alana Paula |
author_facet |
Amaral Faria, Alana Paula de Andrade Morais Penna, Cláudia Freire Pinto, Maximiliano Soares Endo, Érika |
author_role |
author |
author2 |
de Andrade Morais Penna, Cláudia Freire Pinto, Maximiliano Soares Endo, Érika |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Amaral Faria, Alana Paula de Andrade Morais Penna, Cláudia Freire Pinto, Maximiliano Soares Endo, Érika |
description |
AbstractThe aim of this study was to evaluate the fermentation characteristics and yogurts made from milk with high or low milk somatic cell count (CCS) and added or not with milk solids. Raw milk was collected at six days and subjected to various electronic analyzes of protein, fat, lactose, total solids, CCS and total bacterial count (CBT). The profile of the fermentation was monitored by pH and acidity, expressed as lactic acid. Yoghurts were analyzed for pH, acidity expressed as lactic acid and syneresis of final product at different storage times. The experiment was conducted in a randomized block design, with six replicates and split plots with treatments in installments (CCS levels x added or not added milk solids) and fermentation times and storage periods for yogurts subplots. Data were subjected to analysis of variance (ANOVA), regression or Pearson Correlation analysis, according to the tests. The results showed that CCS levels had effects on some milk parameters (p<0,05). However, no effects were observed on the fermentation profile and characteristics of yoghurt during storage, according to the CCS levels or adding milk solids.Keywords: mastitis; milk quality; fermented milk; acidity. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-02-05 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://revistas.ufg.br/vet/article/view/44773 |
url |
https://revistas.ufg.br/vet/article/view/44773 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://revistas.ufg.br/vet/article/view/44773/34307 https://revistas.ufg.br/vet/article/view/44773/34308 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2020 Ciência Animal Brasileira info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2020 Ciência Animal Brasileira |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf text/html |
dc.publisher.none.fl_str_mv |
Universidade Federal de Goiás |
publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.source.none.fl_str_mv |
Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 21 (2020): Continuous publication Ciência Animal Brasileira / Brazilian Animal Science; v. 21 (2020): Publicação contínua 1809-6891 1518-2797 reponame:Ciência animal brasileira (Online) instname:Universidade Federal de Goiás (UFG) instacron:UFG |
instname_str |
Universidade Federal de Goiás (UFG) |
instacron_str |
UFG |
institution |
UFG |
reponame_str |
Ciência animal brasileira (Online) |
collection |
Ciência animal brasileira (Online) |
repository.name.fl_str_mv |
Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG) |
repository.mail.fl_str_mv |
||revistacab@gmail.com |
_version_ |
1789440222734319616 |