Composition, functional properties and sensory characteristics of Mozzarella cheese manufactured from different somatic cell counts in milk

Autor(es)

Andreatta, Evelise ^[1] ; Fernandes, Andrezza Maria ^[1] ; Santos, Marcos Veiga ^[2] ; Mussarelli, Camila ^[1] ; Marques, Marina Celia ^[1] ; Fernandes de Oliveira, Carlos Augusto ^[1]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: Brazilian Archives of Biology and Technology; v. 52, n. 5, p. 1235-1242, SEP-OCT 2009.
• Citações Web of Science: 3

Resumo

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)

• Processo FAPESP: 03/01791-0 - Estudo da qualidade dos queijos minas frescal e mussarela produzidos com leite contendo diferentes níveis de células somáticas
• Beneficiário: Evelise Andreatta
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 03/01792-6 - Estudo da qualidade dos queijos Minas frescal e mussarela produzidos com leite contendo diferentes níveis de células somáticas
• Beneficiário: Carlos Augusto Fernandes de Oliveira
• Modalidade de apoio: Auxílio à Pesquisa - Regular