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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Effect of somatic cell counts on lipolysis, proteolysis and apparent viscosity of UHT milk during storage

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Author(s):
Fernandes, Andrezza M. [1] ; Moretti, Thais S. [1] ; Bovo, Fernanda [1] ; Lima, Cesar G. [2] ; Oliveira, Carlos A. F. [1]
Total Authors: 5
Affiliation:
[1] Univ Sao Paulo, Fac Zootecnia Engn Alimentos, Dept Engn Alimentos, BR-13635900 Pirassununga, SP - Brazil
[2] Univ Sao Paulo, Fac Zootecnia Engn Alimentos, Dept Ciencias Basicas, BR-13635900 Pirassununga, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; v. 61, n. 4, p. 327-332, NOV 2008.
Web of Science Citations: 6
Abstract

In this work, lipolysis, proteolysis and viscosity of ultra-high temperature (UHT) milk containing different somatic cell counts (SCC) were investigated. UHT milks were analysed on days 8, 30, 60, 90 and 120 of storage. Lipolysis as measured by free fatty acids increase, casein degradation and viscosity of UHT milk were not affected by SCC but increased during storage. A negative relationship was observed between SCC and casein as a percentage of true protein on the 120th day of storage, hence indicating that high SCC increases the proteolysis of UHT milk by the end of its shelf life. (AU)