| Full text | |
| Author(s): |
Andreatta, Evelise
[1]
;
Fernandes, Andrezza Maria
[1]
;
Santos, Marcos Veiga
[2]
;
Mussarelli, Camila
[1]
;
Marques, Marina Celia
[1]
;
Fernandes de Oliveira, Carlos Augusto
[1]
Total Authors: 6
|
| Affiliation: | [1] Univ Sao Paulo, Dept Engn Alimentos, Fac Zootecnia & Engn Alimentos, Pirassununga, SP - Brazil
[2] Univ Sao Paulo, Dept Nutr & Prod Anim, Fac Med Vet & Zootecnia, BR-13635900 Pirassununga, SP - Brazil
Total Affiliations: 2
|
| Document type: | Journal article |
| Source: | Brazilian Archives of Biology and Technology; v. 52, n. 5, p. 1235-1242, SEP-OCT 2009. |
| Web of Science Citations: | 3 |
| Abstract | |
In the present study, composition, functional properties and sensory characteristics of Mozzarella cheese produced from milk with somatic cell counts (SCC) at low (<200,000 cells/mL), intermediate (≈400,000 cells/mL) and high (>800,000 cells/mL) levels were investigated. Three batches of cheese were produced for each SCC category. The cheeses were vacuum packed in plastic bags and analysed after 2, 9, 16, 23 and 30 days of storage at 4ºC. SCC level did not affect the moisture, fat, total protein and ash content, mesophilic and psychrotrophic bacteria, and sensory parameters of Mozzarella cheese. However, meltability increased in cheese manufactured from high SCC milk. Results indicated that raw milk used to produce Mozzarella cheese should not contain high SCC (>800,000 cells/mL) in order to avoid changes in the functional properties of the Mozzarella cheese. (AU) | |