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The objective of this work was to evaluate the effects of using bulk milk with different somatic cell counts (SCC) on the quality of minas frescal cheese. A randomized complete block design was used, with 3x5 factorial treatments, with three SCC levels (low, 125,000 cells mL-1; intermediate, 437,000 cells mL-1; and high, 1,053,000 cells mL-1) and five storage durations. Cheese was vacuum-packed in plastic bags and analyzed after 2, 9, 16, 23 and 30 days of storage at 4ºC. Somatic cell counts did not affect dry matter, fat, ash content, pH, free fatty acid concentrations and sensory parameters of minas frescal cheese. However, SCC in milk increased losses of protein in whey and decreased the cheese protein content. These changes did not affect the moisture-adjusted cheese yield and proteolysis during 30 days of storage. An interaction effect between SCC and time of storage was observed for firmness and sensory grades of cheeses. Results indicated that raw milk used to produce minas frescal cheese should not contain high SCC, in order to avoid lower acceptance of the product after 30 days of storage. O objetivo deste trabalho foi avaliar o efeito do uso de leite com diferentes contagens de células somáticas (CCS), na qualidade do queijo minas frescal. Utilizou-se delineamento de blocos ao acaso, em esquema fatorial 3x5, com três níveis de CCS (baixa, 125.000 células mL-1; intermediária, 437.000 células mL-1; e alta, 1.053.000 células·mL-1) e cinco tempos de armazenamento. Os queijos foram embalados a vácuo, em embalagens de plástico, e analisados após 2, 9, 16, 23 e 30 dias de armazenamento a 4ºC. A contagem de células somáticas não afetou a matéria seca, a gordura, as cinzas, o pH, a concentração de ácidos graxos livres e os parâmetros sensoriais do minas frescal. A CCS no leite aumentou as perdas de proteína no soro e diminuiu o teor de proteína no queijo. Essas alterações não afetaram o rendimento com umidade ajustada e a proteólise durante 30 dias de armazenamento. Houve interação entre a CCS e o tempo de armazenamento, quanto à firmeza e às notas sensoriais dos queijos. O leite cru usado para a produção do queijo minas frescal não deve conter alta CCS, para evitar menor aceitação sensorial do produto após 30 dias de armazenamento

Qualidade de queijo minas frescal preparado com leite com diferentes quantidades de células somáticas