Abstract
The present study was proposed to evaluate the effect of levels of somatic cells in the milk on Prato cheese yield. To achieve this goal, we selected animals with somatic cell count 100.000 cells/mL; SSC 100 to 400.000 cells/mL; SSC>400.000 cells/mL. The animals did not receive antimicrobial treatment before and on the day of the milk collection. Five batches were manufactured from each group. During processing was performed to assess income and adjusted income. Observed in this study that the SSC negatively affected the yield of cheese.
Highlights
Introdução O queijo Prato é classificado como gordo e de média umidade, sendo um dos queijos mais fabricados no Brasil
The present study was proposed to evaluate the effect of levels of somatic cells in the milk on Prato cheese yield
Five batches were manufactured from each group
Summary
Introdução O queijo Prato é classificado como gordo e de média umidade, sendo um dos queijos mais fabricados no Brasil. Resumo O presente trabalho foi proposto com o objetivo verificar o efeito dos níveis de células somáticas no leite sobre o rendimento do queijo Prato. COELHO, K.O. et al Efeito do nível de células somáticas sobre o rendimento do queijo prato.
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