Abstract
The objective of this study was to evaluate the influence seasons of the year and somatic cell counts (SCC) on physical-chemical and sensory parameters of cow’s milk from individual and collective refrigeration tanks with different milking systems. In addition to analyzing the sensory acceptance of pasteurized milk and coalho cheese developed with high (> 800,000 cells mL -1 ) and low SCC levels (<200,000 cells mL -1 ). Seasonality did not affect fat content, casein, lactose, total solids, defatted dry extract and SCC, but lower protein levels than May and June were observed from July to September. Based on the SCC results, milk from refrigeration tanks was classified as low SCC and high SCC. The samples were used to obtain pasteurized milk and coalho cheese which were sensorially evaluated for general appearance, odor and flavor by a panel of untrained tasters using a hedonic scale of 9 points. Pasteurized milk with high and low SCC presented pleasant sensory characteristics to the consumer up until two days of storage. The same behavior was observed for coalho cheese at 20 and 40 days of shelf life, respectively.
Highlights
One of society’s current requirements is for the productive sector to provide food with high biological value, which is safe and has health benefits
Observing the average values of milk composition and somatic cell counts (SCC) (419,070 cells mL-1), it can be verified that values were compatible with the current legislation for the Brazilian Northeast region regulated by IN-62 of the Ministry of Agriculture, Livestock and Supply (MAPA) (Table 1)
Milk with high solids content is of great interest to the industry because it increases the yield of dairy products (Montanhini, Moraes, & Montanhini Neto, 2013)
Summary
One of society’s current requirements is for the productive sector to provide food with high biological value, which is safe and has health benefits. It is essential to focus on quality parameters in milk production systems and effective knowledge of the factors that affect raw materials with regard to the health of the mammary gland that directly interferes with the quality of the final product. Monitoring milk quality adds value to the entire production chain and increases food safety for consumers, as well is being directly related to competitiveness, profitability, maintenance and market conquests (Henrichs, Macedo, & Karam, 2014; Rangel et al, 2013). Seasonal variations have influence (Bernabucci et al, 2015; Larsen et al, 2010). Larsen et al (2010) found lower fat in summer milk compared to winter milk and attributed these differences to climatic conditions Seasonal variations have influence (Bernabucci et al, 2015; Larsen et al, 2010). Larsen et al (2010) found lower fat in summer milk compared to winter milk and attributed these differences to climatic conditions
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