Effect of high somatic cell counts on the sensory acceptance and consumption intent of pasteurized milk and coalho cheese

Detalhes bibliográficos
Autor(a) principal: BEZERRA,Joadilza da Silva
Data de Publicação: 2021
Outros Autores: SALES,Danielle Cavalcanti, OLIVEIRA,Juliana Paula Felipe de, SILVA,Yhêlda Maria de Oliveira, URBANO,Stela Antas, LIMA JÚNIOR,Dorgival Morais de, BORBA,Luís Henrique Fernandes, MACÊDO,Cláudia Souza, ANAYA,Katya, RANGEL,Adriano Henrique do Nascimento
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600423
Resumo: Abstract Our aim was to evaluate the sensorial acceptance and consumption intent of pasteurized milks and coalho cheeses produced with milk with low (80,000 cells/mL) and high (480,000 cells/mL) somatic cell count (SCC) level. Low SCC pasteurized milk (LCC) obtained statistically higher scores on the aroma, consistency, flavor and overall liking attributes in comparison with high SCC pasteurized milk. LCC mean scores for all attributes were statistically higher than high SCC Coalho Cheese. High SCC in raw milk has a detrimental effect on the quality of pasteurized milk and coalho cheeses as it presented lower sensory acceptance, failing to meet the consumer’s desired expectations.
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spelling Effect of high somatic cell counts on the sensory acceptance and consumption intent of pasteurized milk and coalho cheeseconsumerdairy productmastitisraw milkAbstract Our aim was to evaluate the sensorial acceptance and consumption intent of pasteurized milks and coalho cheeses produced with milk with low (80,000 cells/mL) and high (480,000 cells/mL) somatic cell count (SCC) level. Low SCC pasteurized milk (LCC) obtained statistically higher scores on the aroma, consistency, flavor and overall liking attributes in comparison with high SCC pasteurized milk. LCC mean scores for all attributes were statistically higher than high SCC Coalho Cheese. High SCC in raw milk has a detrimental effect on the quality of pasteurized milk and coalho cheeses as it presented lower sensory acceptance, failing to meet the consumer’s desired expectations.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600423Food Science and Technology v.41 suppl.2 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.21620info:eu-repo/semantics/openAccessBEZERRA,Joadilza da SilvaSALES,Danielle CavalcantiOLIVEIRA,Juliana Paula Felipe deSILVA,Yhêlda Maria de OliveiraURBANO,Stela AntasLIMA JÚNIOR,Dorgival Morais deBORBA,Luís Henrique FernandesMACÊDO,Cláudia SouzaANAYA,KatyaRANGEL,Adriano Henrique do Nascimentoeng2021-12-06T00:00:00Zoai:scielo:S0101-20612021000600423Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-12-06T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effect of high somatic cell counts on the sensory acceptance and consumption intent of pasteurized milk and coalho cheese
title Effect of high somatic cell counts on the sensory acceptance and consumption intent of pasteurized milk and coalho cheese
spellingShingle Effect of high somatic cell counts on the sensory acceptance and consumption intent of pasteurized milk and coalho cheese
BEZERRA,Joadilza da Silva
consumer
dairy product
mastitis
raw milk
title_short Effect of high somatic cell counts on the sensory acceptance and consumption intent of pasteurized milk and coalho cheese
title_full Effect of high somatic cell counts on the sensory acceptance and consumption intent of pasteurized milk and coalho cheese
title_fullStr Effect of high somatic cell counts on the sensory acceptance and consumption intent of pasteurized milk and coalho cheese
title_full_unstemmed Effect of high somatic cell counts on the sensory acceptance and consumption intent of pasteurized milk and coalho cheese
title_sort Effect of high somatic cell counts on the sensory acceptance and consumption intent of pasteurized milk and coalho cheese
author BEZERRA,Joadilza da Silva
author_facet BEZERRA,Joadilza da Silva
SALES,Danielle Cavalcanti
OLIVEIRA,Juliana Paula Felipe de
SILVA,Yhêlda Maria de Oliveira
URBANO,Stela Antas
LIMA JÚNIOR,Dorgival Morais de
BORBA,Luís Henrique Fernandes
MACÊDO,Cláudia Souza
ANAYA,Katya
RANGEL,Adriano Henrique do Nascimento
author_role author
author2 SALES,Danielle Cavalcanti
OLIVEIRA,Juliana Paula Felipe de
SILVA,Yhêlda Maria de Oliveira
URBANO,Stela Antas
LIMA JÚNIOR,Dorgival Morais de
BORBA,Luís Henrique Fernandes
MACÊDO,Cláudia Souza
ANAYA,Katya
RANGEL,Adriano Henrique do Nascimento
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv BEZERRA,Joadilza da Silva
SALES,Danielle Cavalcanti
OLIVEIRA,Juliana Paula Felipe de
SILVA,Yhêlda Maria de Oliveira
URBANO,Stela Antas
LIMA JÚNIOR,Dorgival Morais de
BORBA,Luís Henrique Fernandes
MACÊDO,Cláudia Souza
ANAYA,Katya
RANGEL,Adriano Henrique do Nascimento
dc.subject.por.fl_str_mv consumer
dairy product
mastitis
raw milk
topic consumer
dairy product
mastitis
raw milk
description Abstract Our aim was to evaluate the sensorial acceptance and consumption intent of pasteurized milks and coalho cheeses produced with milk with low (80,000 cells/mL) and high (480,000 cells/mL) somatic cell count (SCC) level. Low SCC pasteurized milk (LCC) obtained statistically higher scores on the aroma, consistency, flavor and overall liking attributes in comparison with high SCC pasteurized milk. LCC mean scores for all attributes were statistically higher than high SCC Coalho Cheese. High SCC in raw milk has a detrimental effect on the quality of pasteurized milk and coalho cheeses as it presented lower sensory acceptance, failing to meet the consumer’s desired expectations.
publishDate 2021
dc.date.none.fl_str_mv 2021-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600423
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600423
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.21620
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.41 suppl.2 2021
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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