Influence seasons of the year and somatic cell counts on physical-chemical and sensory parameters of milk and coalho cheese

Detalhes bibliográficos
Autor(a) principal: Lima, Edine Roberta de
Data de Publicação: 2019
Outros Autores: Oliveira, Juliana Paula Felipe de, Bezerra, Maria de Fátima, Borba, Luis Henrique Fernandes, Bezerra, Joadilza da Silva, Rangel, Adriano Henrique do Nascimento
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Acta Scientiarum. Animal Sciences (Online)
Texto Completo: https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/44666
Resumo:  The objective of this study was to evaluate the influence seasons of the year and somatic cell counts (SCC) on physical-chemical and sensory parameters of cow’s milk from individual and collective refrigeration tanks with different milking systems. In addition to analyzing the sensory acceptance of pasteurized milk and coalho cheese developed with high (> 800,000 cells mL-1) and low SCC levels (<200,000 cells mL-1). Seasonality did not affect fat content, casein, lactose, total solids, defatted dry extract and SCC, but lower protein levels than May and June were observed from July to September. Based on the SCC results, milk from refrigeration tanks was classified as low SCC and high SCC. The samples were used to obtain pasteurized milk and coalho cheese which were sensorially evaluated for general appearance, odor and flavor by a panel of untrained tasters using a hedonic scale of 9 points. Pasteurized milk with high and low SCC presented pleasant sensory characteristics to the consumer up until two days of storage. The same behavior was observed for coalho cheese at 20 and 40 days of shelf life, respectively.
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spelling Influence seasons of the year and somatic cell counts on physical-chemical and sensory parameters of milk and coalho cheesedairy productsmastitismilk compositionmilk qualityrefrigeration tankshelf life. The objective of this study was to evaluate the influence seasons of the year and somatic cell counts (SCC) on physical-chemical and sensory parameters of cow’s milk from individual and collective refrigeration tanks with different milking systems. In addition to analyzing the sensory acceptance of pasteurized milk and coalho cheese developed with high (> 800,000 cells mL-1) and low SCC levels (<200,000 cells mL-1). Seasonality did not affect fat content, casein, lactose, total solids, defatted dry extract and SCC, but lower protein levels than May and June were observed from July to September. Based on the SCC results, milk from refrigeration tanks was classified as low SCC and high SCC. The samples were used to obtain pasteurized milk and coalho cheese which were sensorially evaluated for general appearance, odor and flavor by a panel of untrained tasters using a hedonic scale of 9 points. Pasteurized milk with high and low SCC presented pleasant sensory characteristics to the consumer up until two days of storage. The same behavior was observed for coalho cheese at 20 and 40 days of shelf life, respectively.Editora da Universidade Estadual de Maringá2019-04-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/mswordapplication/mswordapplication/vnd.openxmlformats-officedocument.wordprocessingml.documentapplication/pdfhttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/4466610.4025/actascianimsci.v41i1.44666Acta Scientiarum. Animal Sciences; Vol 41 (2019): Publicação Contínua; e44666Acta Scientiarum. Animal Sciences; v. 41 (2019): Publicação Contínua; e446661807-86721806-2636reponame:Acta Scientiarum. Animal Sciences (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/44666/pdfhttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/44666/751375147654https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/44666/751375147655https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/44666/751375147656https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/44666/751375147657Copyright (c) 2019 Acta Scientiarum. Animal Scienceshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessLima, Edine Roberta deOliveira, Juliana Paula Felipe deBezerra, Maria de FátimaBorba, Luis Henrique FernandesBezerra, Joadilza da SilvaRangel, Adriano Henrique do Nascimento2019-07-17T08:32:21Zoai:periodicos.uem.br/ojs:article/44666Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSciPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSci/oaiactaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com1807-86721806-2636opendoar:2019-07-17T08:32:21Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv Influence seasons of the year and somatic cell counts on physical-chemical and sensory parameters of milk and coalho cheese
title Influence seasons of the year and somatic cell counts on physical-chemical and sensory parameters of milk and coalho cheese
spellingShingle Influence seasons of the year and somatic cell counts on physical-chemical and sensory parameters of milk and coalho cheese
Lima, Edine Roberta de
dairy products
mastitis
milk composition
milk quality
refrigeration tank
shelf life.
title_short Influence seasons of the year and somatic cell counts on physical-chemical and sensory parameters of milk and coalho cheese
title_full Influence seasons of the year and somatic cell counts on physical-chemical and sensory parameters of milk and coalho cheese
title_fullStr Influence seasons of the year and somatic cell counts on physical-chemical and sensory parameters of milk and coalho cheese
title_full_unstemmed Influence seasons of the year and somatic cell counts on physical-chemical and sensory parameters of milk and coalho cheese
title_sort Influence seasons of the year and somatic cell counts on physical-chemical and sensory parameters of milk and coalho cheese
author Lima, Edine Roberta de
author_facet Lima, Edine Roberta de
Oliveira, Juliana Paula Felipe de
Bezerra, Maria de Fátima
Borba, Luis Henrique Fernandes
Bezerra, Joadilza da Silva
Rangel, Adriano Henrique do Nascimento
author_role author
author2 Oliveira, Juliana Paula Felipe de
Bezerra, Maria de Fátima
Borba, Luis Henrique Fernandes
Bezerra, Joadilza da Silva
Rangel, Adriano Henrique do Nascimento
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Lima, Edine Roberta de
Oliveira, Juliana Paula Felipe de
Bezerra, Maria de Fátima
Borba, Luis Henrique Fernandes
Bezerra, Joadilza da Silva
Rangel, Adriano Henrique do Nascimento
dc.subject.por.fl_str_mv dairy products
mastitis
milk composition
milk quality
refrigeration tank
shelf life.
topic dairy products
mastitis
milk composition
milk quality
refrigeration tank
shelf life.
description  The objective of this study was to evaluate the influence seasons of the year and somatic cell counts (SCC) on physical-chemical and sensory parameters of cow’s milk from individual and collective refrigeration tanks with different milking systems. In addition to analyzing the sensory acceptance of pasteurized milk and coalho cheese developed with high (> 800,000 cells mL-1) and low SCC levels (<200,000 cells mL-1). Seasonality did not affect fat content, casein, lactose, total solids, defatted dry extract and SCC, but lower protein levels than May and June were observed from July to September. Based on the SCC results, milk from refrigeration tanks was classified as low SCC and high SCC. The samples were used to obtain pasteurized milk and coalho cheese which were sensorially evaluated for general appearance, odor and flavor by a panel of untrained tasters using a hedonic scale of 9 points. Pasteurized milk with high and low SCC presented pleasant sensory characteristics to the consumer up until two days of storage. The same behavior was observed for coalho cheese at 20 and 40 days of shelf life, respectively.
publishDate 2019
dc.date.none.fl_str_mv 2019-04-08
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://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/44666
10.4025/actascianimsci.v41i1.44666
url https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/44666
identifier_str_mv 10.4025/actascianimsci.v41i1.44666
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/44666/pdf
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/44666/751375147654
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/44666/751375147655
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/44666/751375147656
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/44666/751375147657
dc.rights.driver.fl_str_mv Copyright (c) 2019 Acta Scientiarum. Animal Sciences
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2019 Acta Scientiarum. Animal Sciences
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/msword
application/msword
application/vnd.openxmlformats-officedocument.wordprocessingml.document
application/pdf
dc.publisher.none.fl_str_mv Editora da Universidade Estadual de Maringá
publisher.none.fl_str_mv Editora da Universidade Estadual de Maringá
dc.source.none.fl_str_mv Acta Scientiarum. Animal Sciences; Vol 41 (2019): Publicação Contínua; e44666
Acta Scientiarum. Animal Sciences; v. 41 (2019): Publicação Contínua; e44666
1807-8672
1806-2636
reponame:Acta Scientiarum. Animal Sciences (Online)
instname:Universidade Estadual de Maringá (UEM)
instacron:UEM
instname_str Universidade Estadual de Maringá (UEM)
instacron_str UEM
institution UEM
reponame_str Acta Scientiarum. Animal Sciences (Online)
collection Acta Scientiarum. Animal Sciences (Online)
repository.name.fl_str_mv Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM)
repository.mail.fl_str_mv actaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com
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