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: 2020
Outros Autores: Sales, Danielle Cavalcanti [UNESP], Oliveira, Juliana Paula Felipe De, Silva, Yhêlda Maria De Oliveira, Urbano, Stela Antas, Lima, 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: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1590/fst.21620
http://hdl.handle.net/11449/211268
Resumo: 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 milkOur 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.Universidade Federal Rural de Pernambuco, Departmento de Morfologia e Fisiologia AnimalUniversidade Estadual Paulista “Júlio de Mesquita Filho”, Departamento de Ciência AnimalUniversidade Federal de Campina Grande, Centro de Saúde e Tecnologia RuralUniversidade Federal do Rio Grande do Norte, Unidade Acadêmica Especializada em Ciências AgráriasUniversidade Federal de AlagoasUniversidade Federal do Rio Grande do Norte, Faculdade de Ciências da Saúde do TrairiUniversidade Estadual Paulista “Júlio de Mesquita Filho”, Departamento de Ciência AnimalSociedade Brasileira de Ciência e Tecnologia de AlimentosUniversidade Federal Rural de PernambucoUniversidade Estadual Paulista (Unesp)Universidade Federal de Campina GrandeUniversidade Federal do Rio Grande do NorteUniversidade Federal de AlagoasBezerra, Joadilza Da SilvaSales, Danielle Cavalcanti [UNESP]Oliveira, Juliana Paula Felipe DeSilva, Yhêlda Maria De OliveiraUrbano, Stela AntasLima, Dorgival Morais DeBorba, Luís Henrique FernandesMacêdo, Cláudia SouzaAnaya, KatyaRangel, Adriano Henrique Do Nascimento2021-07-14T10:21:48Z2021-07-14T10:21:48Z2020-10-16info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article-application/pdfhttp://dx.doi.org/10.1590/fst.21620Food Science and Technology. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, p. -, 2020.0101-20611678-457Xhttp://hdl.handle.net/11449/21126810.1590/fst.21620S0101-20612020005024210S0101-20612020005024210.pdfSciELOreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Science and Technologyinfo:eu-repo/semantics/openAccess2024-01-19T06:35:02Zoai:repositorio.unesp.br:11449/211268Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T23:26:41.041436Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)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 [UNESP]
Oliveira, Juliana Paula Felipe De
Silva, Yhêlda Maria De Oliveira
Urbano, Stela Antas
Lima, Dorgival Morais De
Borba, Luís Henrique Fernandes
Macêdo, Cláudia Souza
Anaya, Katya
Rangel, Adriano Henrique Do Nascimento
author_role author
author2 Sales, Danielle Cavalcanti [UNESP]
Oliveira, Juliana Paula Felipe De
Silva, Yhêlda Maria De Oliveira
Urbano, Stela Antas
Lima, 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.none.fl_str_mv Universidade Federal Rural de Pernambuco
Universidade Estadual Paulista (Unesp)
Universidade Federal de Campina Grande
Universidade Federal do Rio Grande do Norte
Universidade Federal de Alagoas
dc.contributor.author.fl_str_mv Bezerra, Joadilza Da Silva
Sales, Danielle Cavalcanti [UNESP]
Oliveira, Juliana Paula Felipe De
Silva, Yhêlda Maria De Oliveira
Urbano, Stela Antas
Lima, 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 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 2020
dc.date.none.fl_str_mv 2020-10-16
2021-07-14T10:21:48Z
2021-07-14T10:21:48Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1590/fst.21620
Food Science and Technology. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, p. -, 2020.
0101-2061
1678-457X
http://hdl.handle.net/11449/211268
10.1590/fst.21620
S0101-20612020005024210
S0101-20612020005024210.pdf
url http://dx.doi.org/10.1590/fst.21620
http://hdl.handle.net/11449/211268
identifier_str_mv Food Science and Technology. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, p. -, 2020.
0101-2061
1678-457X
10.1590/fst.21620
S0101-20612020005024210
S0101-20612020005024210.pdf
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Food Science and Technology
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv -
application/pdf
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 SciELO
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1808129521335926784

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