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Milk with different somatic cells counts and the physicochemical, microbiological characteristics and fatty acid profile of pasteurised milk cream: is there an association?

Author:
Coelho, Viviane R. P., Rodrigues, Christianne E. C., Corassin, Carlos H., Balthazar, Celso F., Cappato, Leandro P., Ferreira, Marcus Vinicius S., Cruz, Adriano G., Oliveira, Carlos A. F.
Source:
International journal of food science & technology 2017 v.52 no.12 pp. 2631-2636
ISSN:
0950-5423
Subject:
cold storage, cream, fatty acid composition, manufacturing, milk, oleic acid, pH, pasteurization, pasteurized milk, psychrotrophic bacteria, raw milk, storage time
Abstract:
In this study, raw cow milk containing somatic cells counts (SCC) at mean levels of 39 000 cells mL⁻¹ (low), 349 000 cells mL⁻¹ (intermediate) and 1 297 000 cells mL⁻¹ (high) was used for the production of pasteurised cream. Physicochemical (pH, fat and fatty acid profile) and microbiological analyses (mesophilic and psychrotrophs) were performed in the obtained creams during 30 days of refrigerated storage at 5 °C ± 2. No interactions (P > 0.05) were found between SCC, storage time and the physicochemical and microbiological variables studied. Fatty acid profile was similar among the SCC creams, except for oleic acid (C18:1), which decreased (P < 0.05) in intermediate and high SCC creams. Considering the technological aspect, our findings suggest that milk cream manufacture can be an interesting option for the use of high SCC milk.
Agid:
5856590